Sourdough Shamrock Scones (for Saint Patrick's Day)
My sourdough shamrock-shaped scones are made with a delicious blend of white chocolate and pistachios! They're sweet and slightly nutty. I love making these scones for celebrating Saint Patrick's Feast Day. They're simple to make, taste amazing, and the shamrock shape symbolizes the Holy Trinity of our Christian faith!
Ingredients
- 2 cups all-purpose flour (I use organic, unbleached but you can use any)
- 1/2 cup pure cane sugar
- 3/4 tsp sea salt
- 1 tsp baking powder
- 8 Tbsp salted cold stick butter (not margarine)
- 1/2 cup white chocolate chips (use organic for a more wholesome option)
- 1/2 cup chopped pistachios (roasted & salted is what I use)
- 1/2 cup milk (I use whole milk but you can use any)
- 1/2 cup sourdough discard (fed starter also works just fine)
- 1 tsp pure vanilla extract
- 1 large egg
Instructions
Make the Dough
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Add flour, cane sugar, sea salt, and baking powder to a mixing bowl. Stir to combine.
- Add butter by using a large holed grater or cutting it into the mixture with a fork until pea-sized pieces form. Stir to evenly distribute.
- Add white chocolate chips and pistachios. Stir to evenly distribute and coat in flour.
- Add milk, sourdough discard, vanilla, and egg. Mix until most flour mixture is combined (it’s okay if a little is leftover) then use your hands to completely incorporate everything. Your dough will be a little tacky, this is normal. (If it’s very wet & sticky your starter is more hydrated just add a little extra flour. If it’s not coming together your starter is less hydrated just add a little extra milk.)
- Optional: If you’d like to long ferment the dough for more fermentation benefits (the cultures will ferment all other ingredients) chill, covered, in the fridge for 12-24 hours before baking. You don't have to do this, it's completely optional!
Shape and Bake Scones
- Lightly dust counter and turn out dough. Knead for 10-15 seconds. Coat dough in a light dust of flour then pat down until 1-inch thick.
- Use a medium sized shamrock shaped cookie cutter to cut out scones. Press down hard when cutting out. Dough will be a little sticky so ensure cutter is dusted with flour. A little sticking is normal especially around the shamrock tail. Place scones on prepared sheet pan so they aren’t touching.
- When you can’t cut out anymore scones, bring dough together with your hands and again pat into a 1-inch thick slab. Cut out more scones until all dough is used up.
- Stick pan of scones in the freezer (NOT the fridge) for 10-15 minutes to set so they’ll keep their shape while baking. DO NOT SKIP!
- Bake for 20-24 minutes until the bottoms are golden brown (you can stick a toothpick into the center of one, if it comes out clean they're done). Place on a cooling rack and enjoy!
Notes
Please see blog post for storage information and all kinds of helpful tips plus serving ideas.
Sourdough Baking Disclaimer – I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
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A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
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