Sqirl's Sourdough Scones Recipe - Los Angeles Times

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1 cup plus 2 tablespoons whole-grain spelt flour
• 1/3 cup granulated sugar, preferably organic, plus more for sprinkling
• 1 1/2 tablespoons baking powder
• 2 teaspoons fine sea salt (or 1 tablespoon kosher salt)
• 1 teaspoon baking soda
• 1 to 2 tablespoons dry spices (optional; see Kitchen Note A, below)
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
• 1/2 cup chilled heavy cream
• 3 tablespoons chilled buttermilk
• 3 tablespoons chilled crème fraîche, homemade (see recipe, below) or store bought
• 2 tablespoons honey
• 2 tablespoons sourdough starter discard
• 1 tablespoon finely grated orange or lemon zest (see Kitchen Note B, below)
• 1 cup (1/4-inch pieces) frozen or fresh fruit (see Variations and Kitchen Note C, below) OR 1 cup (1/4-inch pieces) dried fruit (see Kitchen Note D, below)
• 1/4 to 1/2 cup fruit jam or preserves (see “Dimpled Jam Scones” and “Swirled Jam Scones” in Variations, below)
• 1/4 to 1/2 cup finely chopped toasted nuts (see Kitchen Note D, below)
• 1/2 cup heavy cream
• 3 tablespoons buttermilk