Golden Morn Scones 🌞🧀🍑

Testing Version – Updated June 20, 2025

Sweet-savory scones featuring apricots, cheddar, rosemary, and bergamot. This version is still being refined based on testing notes.

Dry Ingredients

  • 250g all-purpose flour (2 cups)

  • 35g granulated sugar (2 tbsp + 1 tsp) – white sugar recommended for balance

  • 10g baking powder (2 tsp)

  • 3g fine sea salt (½ tsp)

  • Freshly ground black pepper, to taste (~½ tsp or less)

  • 115g frozen unsalted butter, grated or in small cubes (½ cup)

  • 100g aged cheddar, crumbled by hand (~1 scant cup)

  • 80g chopped dried apricots (½ cup) – use as-is if soft and moist

  • 1g finely chopped rosemary (1 tsp fresh, lightly packed)

Wet Ingredients

  • 125g sourdough discard (½ cup)

  • 1 egg (~50g)

  • 40g heavy cream (2 tbsp + 2 tsp) – adjusted for added moisture

  • Optional: 5–10g melted cocoa butter (1–2 tsp) for silky mouthfeel

  • 1 drop bergamot oil

    OR:

  • Optional: Infuse cream with Earl Grey or use Earl Grey powder for enhanced flavor

Topping & Bake Notes

  • Sprinkle a bit of grated cheddar on parchment under each scone before baking for crisped cheese skirt

  • Current test: cream glaze only – did not brown enough

  • Next test: aquafaba glaze or switch to egg wash for browning

  • Optional: Sprinkle top with Earl Grey sugar or tea powder before baking

Bake

  • Preheat oven to 200°C / 400°F

  • Bake for 18–22 minutes, or until golden brown and firm to touch

  • Consider double-panning or lifting rack to prevent overbrowning on bottom

🧪 Testing Notes

  • Dark brown sugar tested: too savory; white sugar preferred

  • Cream-only glaze under-browned; egg wash recommended

  • Moisture level improved with slightly increased cream

  • Earl Grey flavor remains subtle; try infusing cream or using Earl Grey powder