Sourdough Discard Nutella Scones

Grate your cold butter directly into the dry ingredients and mix together until all the butter is coated in flour. Make sure you leave the butter chunks intact, because this will turn into the flaky layers of the scone.

Add in the sourdough discard and yogurt and mix until it comes together.

Transfer your scone dough onto a clean workspace and work together with your hands. The dough will be a bit crumbly at first but as you work it together with your hands it will begin to come together.

Once your batter is in a round shape, divide it into 3 equal sized portions.

Roll each piece out into a small circle. (about 8 inches)

Take one portion of the dough and lay it flat, spread the top with 1-2 tablespoons of Nutella. Take the second layer of the dough and place it directly on top, spread with another 1 - 2 tablespoons of Nutella. Place the last layer of dough on top and make sure all of the layers are even on the sides. It's okay if some Nutella is peaking out of the sides, it will still bake up perfect.

Using your bench scraper. Cut the dough into 8 equal pieces and transfer them to a small cast iron pan in a circle, or onto a baking sheet.

Brush the top with heavy cream and place into the freezer for 15 - 20 minutes.

(Placing your scone dough in the freezer will firm the butter back up since it probably softened a bit during the cutting and layering process)

While the scones are in the freezer, preheat your oven to 425 degrees.

When your scones are ready, take them directly from the freezer and into the oven to bake for 22-25 minutes.

When the scones are done baking, transfer them to a wire cooling rack and drizzle with more Nutella if you like! Enjoy with a cup of coffee or an after - dinner snack :)