I’m always looking for ways to use my starter discard, since I hate to throw away anything good food. I found this scone recipe on Home Joys blog.
240 grams sourdough starter discard
84 grams honey
226 grams whole wheat flour
1/2 teaspoon salt
2 T. cinnamon
1 large handful (about 1 cup) walnuts, chopped
2 teaspoons baking powder
6 T. cold butter (chop into small pieces to reach room temp before cutting into dry mixture)
Sugar glaze (optional) Whisk spoon at a time water or milk into sifted powdered sugar.
Preheat oven to 400 degrees. Line a baking sheet with silicone mat or parchment paper.
Mix together starter and honey. Mix together the flour, salt, and baking powder in a separate bowl. Cut in the butter until the dry mixture resembles coarse crumbs. Add nuts and cinnamon. Add the sourdough starter and mix to form a soft, slightly-sticky dough. into separate pieces.
Form into a round, about one inch thick. Using a pizza cutting wheel, score into 16 pie-shaped wedges. Then use a knife to cut at the score lines into separate pieces.
Place pieces onto parchment lined cookie sheet and drizzle or brush with glaze, if wanted. Bake until the scones just start to turn golden, 12 to 15 minutes.
Chopped walnuts, cinnamon, and chopped apples would be good. Or blueberries.