Ingredients

• 140 grams (10 tablespoons) cold unsalted butter

• 114 grams (½ cup) cold heavy cream, plus more for brushing

• 20 grams (1 cup) sourdough starter discard (100% hydration, unfed, preferably cold)

• 14 grams (1 large) cold egg yolk

• 257 grams (2 cups plus 1 tablespoon)all-purpose flour

• 67 grams (⅓ cup) granulated sugar, plus 25 grams (2 tablespoons) for topping

• 37 grams (¼ cup) rolled oats, plus 19 grams (2 tablespoons) for topping

• 16 grams (4 teaspoons) baking powder

• 2 grams (½ teaspoon Diamond Crystal or ¼ teaspoon Morton) kosher salt

Instructions

• 1. Prepare Butter: Grate the cold butter using the large holes of a box grater.

  Transfer the grated butter to a small bowl and place it in the freezer.

• 2. Prepare Wet Ingredients: In a medium bowl, whisk together the cold heavy cream, sourdough starter discard, and egg yolk until smooth.

  Place this mixture in the refrigerator.

• 3. Prepare Baking Sheet: Line a baking sheet with parchment paper.

• 4. Mix Dry Ingredients: In a large bowl, use a fork to combine the flour, 67 grams (⅓ cup) sugar, 37 grams (¼ cup) oats, baking powder, and salt.

  Add the grated butter to the flour mixture and toss to coat.

• 5. Combine Ingredients: Stir in the cream mixture until just combined.

  Knead the dough in the bowl a few times to bring it together.

• 6. Shape and Freeze:Place the dough on a work surface and pat it into a roughly 2-inch tall disk.

  Cut the disk into 8 wedges and arrange them on the prepared baking sheet.

  Freeze the scones until firm, about 30 minutes or up to 8 hours.

  If freezing for more than 8 hours, wrap the scones in plastic wrap and place in a freezer-safe bag (up to 2 months).

• 7. Bake:When ready to bake, preheat the oven to 375ºF (190ºC) with a rack in the center.

  Brush each scone with a bit more cream.

  Sprinkle with 19 grams (2 tablespoons) oats and 25 grams (2 tablespoons) sugar.

  Bake until puffed and deeply golden, 22 to 27 minutes (add 5 more minutes if frozen longer than 8 hours).

  Let cool on the sheet pan for 5 minutes before eating or cool completely.

• Storage: Store in an airtight container at room temperature for up to 2 days.

  For longer storage, wrap individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months.

• Reheating: Reheat room temperature scones in a 350ºF (177ºC) oven for about 10 minutes.

  Defrost frozen, baked scones at room temperature for 1 hour or overnight in the refrigerator, then warm through.

• Notes: You can add up to 1 cup of fresh, frozen, or dried fruit (such as blueberries or raisins), candied ginger, or chocolate chips to the batter after adding the cream mixture.

  You can replace up to 50% of the all-purpose flour with whole wheat flour.