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  Sourdough Scones These sourdough scones are the perfect master scone recipe. They have a tender crumb on the inside and are the perfect base for all of your favorite add-ins. PREP TIME 15 minutes COOK TIME20 minutes TOTAL TIME35 minutes 2 cups all purpose flour (280 grams) 1/2 cup granulated sugar (100 grams) 1 tablespoon baking powder 1/2 teaspoons salt (2.5 grams) 1 stick (113 grams) unsalted butter, frozen1 cup mix ins (chocolate chips, blueberries, dried cranberries) sourdough starter discard (142 grams) 1 large egg 1 teaspoon vanilla extract (5 grams) 3 tablespoons heavy cream (45 grams) (milk can be substituted) Topping (optional)2 tablespoons heavy cream (30 grams) 3 tablespoons coarse sugar Instructions In a large bowl, combine flour, sugar, baking powder and salt. Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. (You can also use your hands or a food processor). Add in the mix-ins and coat with flour. Set the bowl aside. In a

  Sourdough Zucchini Bread This delicious whole grain zucchini bread makes wonderful use of excess sourdough starter you might otherwise discard. Paired with summer’s avalanche of zucchini, it’s one loaf that solves two kitchen conundrums! PREP 30 mins BAKE 1 hr to 1 hr 5 mins TOTAL 1 hr 30 mins YIELD one 9” x 5” loaf or 12” tea loaf  Ingredients 3/4 cup (170g) sourdough starter, fed (ripe) or unfed (discard) 1/2 cup (99g) granulated sugar 1/4 cup (85g) honey 6 tablespoons (75g) vegetable oil 2 large eggs 1/4 teaspoon  nutmeg 1 1/2 teaspoons lemon zest (grated rind) 1 1/2 teaspoons  King Arthur Pure Vanilla Extract 1 cup (113g)  King Arthur White Whole Wheat Flour 3/4 cup (90g)  King Arthur Unbleached All-Purpose Flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 cups (242g to 300g) grated zucchini, somewhere between firmly and lightly packed 3/4 cup (85g) chopped walnuts, lightly toasted 3/4 cup (128g) raisins, currants, or dried cranberries Instructions Preheat