Instructions:

• First start by taking a cutting board and chef’s knife. Chop the butter up into small pieces. (See picture) Once they are small pieces place back into the freezer while you prep the rest of the ingredients.
  
• NOTE: You can also grate the frozen butter if you prefer but if you are like me that sounds like no fun! Chopping it is actually easier than you would think.
• Next, in a large bowl combine the flour, brown sugar, baking powder, baking soda, and salt. Mix well and add any inclusions you plan to add. Then set aside.
  
• In a medium bowl whisk together the sourdough discard, egg, vanilla extract, cream, and buttermilk until well combined.
  
• Next, take the butter from the freezer and add to the dry ingredients. If there are any really big pieces of butter that you missed when chopping it up take a fork or pastry blender and cut it into the dry ingredients. Making the butter pieces no bigger than the size of an almond.
  
• You want to work quickly to make sure that your ingredients don’t get warm, and the butter starts melting.
• Add the wet ingredients to the dry ingredients and knead by hand a couple of times to incorporate. Then dump the contents to a clean work surface and knead a couple more times until the dough is just coming together.
  
• At this point you will shape your scone dough into a 7”-8” round that is about 1 ¾” thick.
  
• Taking a bench scraper or sharp knife cut the circle into 8 equal pieces and transfer to a parchment paper lined baking sheet.
  
• Once they are all placed on the prepared baking sheet transfer this to the freezer for 30 minutes. In the meantime, preheat your oven on the convection setting if you have it to 400 degrees.
  
• After the 30 minutes, remove the unbaked scones from the freezer and sprinkle the tops of the scones with sugar.
• Place scones into the preheated oven and bake for 18-20 minutes until nicely golden brown.
• When out of the oven transfer immediately to a cooling rack!
  
• Enjoy with a cup of tea or coffee!