Instructions

1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper.
3. In a bowl place flour, granulated sugar, baking powder, and salt and stir until combined.
4. Add cold butter, and cut in with a pastry cutter until crumbly with some large pieces of butter.
5. Add and stir in desired mix-ins.
6. In another bowl, stir together sourdough discard and cream until combined.
7. Add discard and cream mixture to flour mixture, stirring gently just until dough comes together.
8. Turn out dough onto a lightly floured surface, and knead a few times until a slightly sticky dough is formed. A little more flour can be added if it is too sticky.
   Gently pat dough into an 8-inch circle, about 1 inch thick.
   Cut into 8 triangles.
9. Place scones on prepared pan.
10. Brush top of scones with cream, and sprinkle with sugar.
11. Bake until tops and edges are lightly golden brown, 12 to 15 minutes.
12. Let cool on pan for 10 minutes. Serve warm or at room temperature.