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5 IDEAS ON HOW TO USE YOUR SINLESS SOURDOUGH STARTER:

Bring your Sinless Sourdough dehydrated starter to life with a combination of coconut flour and almond flour to make these Low Carb High Protein Sourdough Discard Recipes:

5 DELICIOUS WAYS TO USE YOUR LOW CARB SOURDOUGH DISCARD FOR SCONES:

Basic Process Overview

1. You start with the Basic Low Carb High Protein Sourdough Discard Biscuit Dough
2. For sweet scones, add powdered sweetener to the dough
3. Use scone silicone mold so scones keep their shape
4. Serve with appropriate toppings

Basic Biscuit Dough Recipe (Foundation for All Scones)

Makes 8 Scones

Equipment Needed:

• Silicon scone mold
• Mini mixer or blender
• Large mixing bowl
• Rubber Spatula
• Small bowl for egg wash
• Pastry brush
• Cooling rack

SILICONE SCONE MOLD (AMAZON USA)

SILICONE SCONE MOLD (AMAZON CANADA)

Ingredients

• 1 cup 4% fat cottage cheese
• 2 eggs
• 2 teaspoons apple cider vinegar (optional)
• ½ cup Sinless Sourdough™ living starter
• 2 1/2 cups almond flour
• 3 tbsp psyllium (+ 1 tbsp more if needed for any addition of wet ingredients like pumpkin puree, etc.)
• 1 teaspoon salt
• 2 tsps or 1 tablespoon baking powder (add more when adding heavy ingredients)
• 1/4 to 1/2 cup powdered sweetener (optional for sweet scones)
• 1 egg (for egg wash)

Instructions

1. Preheat your oven to 375°F (180°C) and line a baking sheet with parchment paper.
2. In a mini mixer or blender combine the cottage cheese, eggs and apple cider vinegar.
3. Transfer to a large mixing bowl.
4. To the mixing bowl add ½ cup Sinless Sourdough living starter.
5. Your Sinless living starter (specifically the coconut & almond flour blend) will be dry and crumbly.  That’s perfect.  Do not add water.
6. Add almond flour, psyllium, salt and baking powder. Mix into a moist dough.
7. If the dough is too wet add one tbsp at a time of psyllium.
8. If the dough is too dry add 1 tbsp at a time of milk (cow’s, almond, coconut)
9. Shape moist dough into a ball, pulling in all pieces.
10. Cover the bowl with a clean dish towel.
11. Refrigerate, letting the dough stiffen for 30 to 60 minutes.
12. The dough will now be firmer and will hold together when molded.
13. Divide the dough into 8 equal portions.
14. Place about 3 heaping tablespoons into the cavity of the scone mold.
15. Wet your hand and push the dough into the corners, making it smooth on top.
16. Whisk the egg. Brush egg wash on top of each scone.
17. Bake for 25 to 30 minutes or until golden.
18. Remove from oven. Keep the oven on.
19. Remove each scone from its cavity.
20. Set the scones on a baking sheet.
21. Set the scones back into the oven and bake another 10 to 15 minutes until all sides are golden and toasted.
22. Remove from oven again.
23. Set on cooling rack and let cool.
24. Enjoy!

Nutritional Values Per Scone (Based on 8)

• Calories: 216.88 kcal
• Protein: 10.01g
• Fat: 15.50g
• Total Carbs: 9.04g
• Fiber: 5.88g
• Net Carbs: 3.54g

Note: Please note that these nutritional values do not include any toppings and are estimates based on average ingredient measurements and general nutritional information. The actual values may vary depending on the specific brands of ingredients used, variations in serving sizes, and exact measurements. Use these values as a guide only, and for the most accurate nutritional information, it’s recommended to refer to the packaging of the ingredients you’re using. 

Pro Tips

• Heart-Smart Option: Swap 4% cottage cheese with fat-free cottage cheese plus 2 to 3 tablespoons of avocado or olive oil
• Less Tang For Savoury Options: Add 2 to 2 tbsp powdered sweetener to dough
• Fresh Twist: Add fresh lemon juice to add citrus tanginess to dough (blueberry and lemon scones for example)
• Flavour Boost: Add a tablespoon of nutritional yeast for umami depth and roundness of flavour of biscuits

Flavour Variations 

• Add additional ingredients to the dough after refrigeration.

1. Wild Blueberry

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1 pint of wild blueberries, washed and dried (wild blueberries are small)
• 1/2 cup of powdered sweetener to dough

1. Add 1 tbsp of dough into the cavities of the scone pan.
2. Add 1 tbsp of blueberries on top of dough.
3. Top with another 2 tablespoons of dough
4. Add 3 or 4 blueberries to the top of dough (or as many as desired)
5. Bake 30 to 35 minutes
6. Remove scones from mold and bake another 10 to 15 minutes until golden.
7. Set scones on cooling rack until cool.

*Or place all blueberries on the top and push into the dough

2. Coconut Lime and Cardamon

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• the zest of 2 limes
• ½ cup unsweetened shredded coconut
• 1 teaspoon ground cardamom.
• Add the juice of 1 lime for extra tang and moisture (optional: 2 tablespoons powdered sweetener for added sweetness).

1. After refrigerating the dough, gently fold in the lime zest, lime juice, shredded coconut, and ground cardamom. Ensure even distribution of ingredients for a consistent flavour.
2. Add 1 tablespoon of dough into the cavities of the scone pan.
3. Top with an additional 1 tablespoon of the coconut-lime mixture.
4. Cover with another 2 tablespoons of dough, shaping and smoothing the tops.
5. Brush the tops of the scones with egg wash.
6. Bake for 30 to 35 minutes until golden.
7. Remove scones from mold and bake another 10 to 15 minutes until golden.
8. Set scones on cooling rack until cool.

3. Pumpkin Pie With Walnut

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1/2 cup sugar-free pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Optional: 1/4 teaspoon ground ginger for extra spice
• 1/2 cup chopped walnuts (toasted, if desired, for extra flavour)

1. After refrigerating the dough, gently fold in the pumpkin puree, spices, and chopped walnuts. Mix until evenly distributed, ensuring the dough maintains its consistency.
2. Add 1 tablespoon of dough into the cavities of the scone pan.
3. Top with an additional 1 tablespoon of the pumpkin-spice mixture.
4. Cover with another 2 tablespoons of dough, shaping and smoothing the tops.
5. Brush the tops of the scones with egg wash. Bake for 30 to 35 minutes, or until golden.
6. Remove scones from mold and bake another 10 to 15 minutes until golden.
7. Set scones on cooling rack until cool.

4. Blue Cheese Walnut and Pear

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1/4 cup crumbled blue cheese (preferably a crumbly variety, like Roquefort or Danish blue)
• 1/4 cup chopped toasted walnuts
• 1/4 cup finely chopped pear (preferably a firm variety like Bosc)
• Optional: 1 teaspoon fresh rosemary, finely chopped (for added flavour complexity)

1. After refrigerating the dough, gently fold in the crumbled blue cheese, toasted walnuts, chopped pear, and rosemary (if using). Ensure even distribution of ingredients.
2. Add 1 tablespoon of dough into the cavities of the scone pan.
3. Top with an additional 1 tablespoon of the blue cheese-walnut-pear mixture.
4. Cover with another 2 tablespoons of dough, shaping and smoothing the tops.
5. Brush the tops of the scones with egg wash. Bake for 30 to 35 minutes, or until golden and slightly crispy.
6. Remove scones from mold and bake another 10 to 15 minutes until golden.
7. Set scones on cooling rack until cool.

5. Rosemary Garlic and Parmesan

• 1 batch Low Carb High Protein Sourdough Discard Biscuit Dough
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon garlic powder (or 1-2 cloves of fresh garlic, finely minced)
• 1/4 teaspoon black pepper (optional for a bit of spice)

1. After refrigerating the dough, gently fold in the Parmesan, chopped rosemary, garlic powder, and black pepper (if using). Mix until evenly distributed.
2. Add 1 tablespoon of dough into the cavities of the scone pan.
3. Top with an additional 1 tablespoon of the rosemary-garlic-Parmesan mixture.
4. Cover with another 2 tablespoons of dough, shaping and smoothing the tops.
5. Brush the tops of the scones with egg wash. Bake for 30 to 35 minutes, or until golden and slightly crispy.
6. Remove scones from mold and bake another 10 to 15 minutes until golden.
7. Set scones on cooling rack until cool.

Important Notes:

• Silicone pan works best for easy removal of the scones
• Remove scones from the silicon mold and bake an additional 10 to 15 minutes for crunchy texture
• These scones are best served fresh but can be stored in an airtight container in the refrigerator

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