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Savory asparagus scones made with excess sourdough starter

Savory asaparagus scones made with excess sourdough starter

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Today I’m sharing one of our favorite spring-time scones recipes–two ways, full on dairy and vegan. It’s a good way to use a cup of excess sourdough starter and is ready in about 35 minutes, from trimming the asparagus to popping the scones hot and fragrant from the oven.

If you don’t have extra sourdough starter on hand, you can make a similar version conventionally. See it here: Asparagus Scones with Nettle-Wrapped Artisan Cheese, although I don’t have a vegan version of that one yet.

Springtime means asparagus at our house

Does it yours? So many ways to enjoy it! When we’re not eating it raw or steaming it lightly, or roasting it with butter and dill, we add asparagus to our baked goods, like these cheesy scones. Well, I just had to see if I could use up some of my excess sourdough starter in that recipe, and sure enough, it adds yet another subtle flavor dimension and saves money and food waste in the bargain.

Asparagus scones with nettle-wrapped artisan cheese

Asparagus scones with nettle-wrapped artisan cheese

Not only do I save my starter discards from the compost bucket (heaven forbid), I can rescue that bunch of asparagus I let sit a little too long on the counter top. Does that happen to you? It’s so easy to over-buy long-awaited seasonal delights like asparagus, especially if you haunt farmer’s markets.

Savory asparagus scones recipe, vegan or full-on dairy

Because one of my household members is transitioning to a vegan diet, I sometimes replace the butter in the recipe with coconut oil and omit the cheese and yogurt, which is why you’ll find two versions of this recipe.

Savory asparagus scones recipe, dairy version

  • Servings: 12
  • Difficulty: Easy
  • Print

Whole wheat asparagus scones made with excess sourdough starter, butter and cheese

These scones are so rich and moist, you don’t need to add butter or spreads. Serve them hot from the oven, or toast them next day in the toaster oven. Toasting caramelizes and crisps the exterior a bit, making leftovers seem like something brand new and exciting on the palate.

Ingredients

  • 1 C Excess whole wheat sourdough starter, unfed, about the consistency of pancake batter; add water to thin, if necessary
  • 1-1/2 C Organic whole wheat flour
  • 1/2 t Sea salt
  • 1/2 t Baking soda
  • 1 1/2 t Baking powder
  • Freshly ground black pepper, to taste
  • 1/2 C Chilled organic unsalted butter, cubed
  • 1 C Organic asparagus, split and chopped
  • 1/3 C Organic red onion, chopped fine
  • 1 T Plain yogurt
  • 1/4 C Shredded organic sharp cheddar

Directions

  1. Preheat the oven to 450°F.
  2. Line a large cookie sheet or jelly roll pan with unbleached baker’s parchment.
  3. In medium mixing bowl or food processor, whisk (or pulse) together flour, salt, baking soda, and baking powder.
  4. Add black pepper—2-3 twists with a typical home pepper grinder—to your taste.
  5. Add cubed butter and cut into the flour mixture until the largest pieces are the size of a small pea. If using a food processor, pulse to same effect and dump the mixture into a medium mixing bowl before proceeding with next steps.
  6. Quickly stir in the chopped asparagus and onion.

    Tip

    IMG_5433s

    Split the cleaned asparagus spears before chopping them

    To make fast work of chopping the cleaned asparagus spears, quickly split them lengthwise first, with a sharp knife.

  7. Make a well in the center of the dry mixture and pour in the wet starter, gently folding into the flour mixture until completely, but barely, moistened and mixture forms into a ball. The mixture should be fairly wet.
  8. Gently scrape the dough onto a lightly floured surface, knead 4-5 times, and press into a flat round, a scant 1″ tall.
  9. Cut into rounds with a biscuit cutter, or use a pizza wheel to cut 12 equal triangles; place one inch apart on prepared baking pan.
  10. For a more golden tone, brush tops and sides lightly with yogurt or milk and add grated cheese, sprinkling liberally.
  11. Bake at 450º F for 15-18 minutes until scones are nicely brown and cheese melts golden and bubbly.
  12. Remove baking pan to wire rack and let rest 5 minutes, then lift scones from pan and serve piping hot.

If you’re lucky enough to have leftovers, let cool on wire rack, then store them in a Fido jar to keep them fresh. Next morning, pop them in the toaster oven for a few minutes, and they’re as tasty as the first day, a little crispy on the outside, tender and moist inside.


A YayYay's Kitchen Recipe

This is a YayYay’s Kitchen original recipe. Please link back to this page if you base a recipe of your own on this one.

For the vegan version, add hemp seeds for extra crunch, flavor and nutrition

Have you tried hemp hearts in your savory pastries? We love the subtle flavors and mouth-satisfying, crunchy texture of these nutritional powerhouses in our quick breads. Don’t confuse hemp with its more nefarious cousin, marijuana. Hemp is a different strain and has no psychoactive effects. If you haven’t tried tasty, protein-rich hemp seeds, you’re missing out on a treat. Learn more about its many uses, and its nutritional value, at SeedGuides.info.

Make quick work of mixing the dry ingredients in your food processor

Hemp seeds added to the dry mix in the food processor bowl

Savory asparagus scones recipe, vegan version

  • Servings: 12
  • Difficulty: Easy
  • Print

Made with coconut oil, nutritional yeast and hemp hearts

Like their dairy countertops, these scones are so rich and moist, you don’t need to add butter or spreads. Serve them hot from the oven, or toast them next day in the toaster oven.

To get that cheesy taste, we use nutritional yeast in these babies. Hemp seeds add flavor and crunch, and to attain that caramelized look, we substitute a wash of molasses and water for the yogurt brush.

Ingredients

  • 1 C Excess whole wheat sourdough starter, unfed
  • 1-1/2 C Organic whole wheat flour
  • 1/2 t Sea salt
  • 1/2 t Baking soda
  • 1 1/2 t Baking powder
  • 2 T Hemp hearts (hulled hemp seeds)
  • 1 T Nutritional yeast
  • Freshly ground black pepper, to taste
  • 1/2 C Organic, cold-pressed extra virgin coconut oil, chunked in 1/2″ pieces*
  • 1 C Organic asparagus, split and chopped
  • 1/3 C Organic red onion, chopped fine
  • 1/8 t Unsulphered molasses, mixed with 1-1/2 t water

*If your kitchen is warm and the coconut oil seems more liquid than solid, chill in the refrigerator for ten minutes before adding to your recipe

Directions

  1. Preheat the oven to 450°F.
  2. Line a large cookie sheet or jelly roll pan with unbleached baker’s parchment.
  3. In medium mixing bowl or food processor, whisk (or pulse) together flour, salt, baking soda, and baking powder, hemp hearts, nutritional yeast and pepper—2-3 twists with a typical home pepper grinder—to your taste.
  4. Add the coconut oil chunks and cut into the flour mixture until the largest pieces are the size of a small pea. If using a food processor, pulse to same effect and dump the mixture into a medium mixing bowl before proceeding with next steps.
  5. Quickly stir in the chopped asparagus and onion.
  6. Make a well in the center of the dry mixture and pour in the wet starter, gently folding into the flour mixture until completely, but barely, moistened and mixture forms into a ball. The mixture should be fairly wet.
  7. Gently scrape the dough onto a lightly floured surface and press into a flat round, a scant 1″ tall.
  8. Cut into rounds with a biscuit cutter, or use a pizza wheel to cut 12 equal triangles; place one inch apart on prepared baking pan.
  9. For a more golden tone, brush tops and sides lightly with the molasses infusion.
  10. Bake at 450º F for 15-20 minutes until scones are golden brown.
  11. Remove baking pan to wire rack and let rest 5 minutes, then lift scones from pan and serve piping hot.

If you’re lucky enough to have leftovers, let cool on wire rack, then store them in a Fido jar to keep them fresh. Next morning, pop them in the toaster oven for a few minutes, and they’re as tasty as the first day, a little crispy on the outside, tender and moist inside.


A YayYay's Kitchen Recipe

This is a YayYay’s Kitchen original recipe. Please link back to this page if you base a recipe of your own on this one.

Vegan or conventional, what’s your pleasure?

♥  ♥  ♥

This page updated 3/21/17.

3 Comments

  1. Pingback: Asparagus scones with nettle-wrapped artisan cheese | YayYay's Kitchen

    • Thank you. I made a new batch this morning, vegan style, and just as good. If you try them, I’d love to hear how they turn out and how you change them up.

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