If you don’t have any butter in the freezer I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe.113 grams butter, frozen

Preheat the oven to 425℉.

In a large bowl, combine the dry ingredients. Add the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix to combine.280 grams all-purpose flour, 70 grams sugar, 5 grams baking powder, 5 grams baking soda, 5 grams salt

Shred a stick (113 grams) of frozen butter and mix it into the flour mixture, rubbing with your fingers to get it into small bits of butter, about the size of a pea. The flour mixture will resemble coarse crumbs.

Add in the white chocolate chips and almond slivers to the flour mixture and toss to combine.100 grams white chocolate chips, 50 grams almonds, sliced

In a separate bowl, mix the sourdough discard, egg, milk, and almond extract.120 grams sourdough discard, 1 large egg, 60 grams milk, ½ teaspoon almond extract

Pour the wet ingredients into the dry ingredients and mix with a fork or danish dough whisk until the dough begins to come together.

Dump the scone dough onto a surface and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together.

Shape the dough into an 8-inch circle.

Cut the dough into 8 pieces using a bench scraper or a knife. Place them on a baking sheet lined with parchment paper or silicone reusable baking mats and brush the tops with 1-2 Tablespoons of milk.15-30 grams milk

Bake at 425℉ for 14-15 minutes or until they are lightly golden brown on the edges and top. Don’t over bake or they will get dry.

When baked, remove from the oven and transfer to a wire rack if desired.

In a small bowl, add 1 cup of white chocolate chips and melt in the microwave. Drizzle over scones with a spoon or piping bag and enjoy. If desired, sprinkle a few almond slivers on top for garnish.130 grams white chocolate chips