Step 1

Preheat the oven to 375°F. Line two 1/2 sheet pan with parchment paper or a silicone baking mat.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.

Step 3

Whisk together the buttermilk, sourdough discard and eggs. Add the buttermilk mixture to the dry ingredients all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.

Step 4

Dump the dough onto a floured surface and finish kneading by hand just until all the loose flour is absorbed. Use your hands to pat the dough until it is 3/4" thick. Use a 2.5"-3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.

Step 5

Line the scones onto the prepared baking sheet, leaving 1" space between. Brush the tops of the scones with buttermilk and sprinkle with Demerara or granulated sugar.

Step 6

Bake on the middle racks of the oven, flipping the trays after 10 minutes (see note).

Step 7

The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.