Holiday flavors pop in these fruity whole wheat scones, made with excess sourdough starter
Pull these tender, savory, spring-time scones, with their bright bits of asparagus and red onion, hot and fragrant from the oven in just 35 minutes, and use a full cup of excess starter while you’re at it.
This chipotle and bell pepper whole wheat sourdough scone recipe uses a full cup of unfed excess sourdough starter and is one of our favorite brunchy quick breads.
Use your excess sourdough starter to make these flavorful whole wheat biscuits. Recipe comes complete with step-by-step photographs for the novice baker.