1 Preheat the oven to 400°F and prepare a large baking sheet with parchment paper. In a large bowl mix flour, baking powder, salt, and lemon zest. Using a box cheese grater, grate the frozen butter into the flour mixture. Mix together with hands until everything is incorporated. Set aside or in the fridge if it’s going to be longer than 5 minutes or so.
2 In a medium mixing bowl mix together the sourdough discard, maple syrup, the egg, lemon juice, vanilla and almond extract, and buttermilk until completely mixed. I like to use a fork for mixing together.
3 Make a well in the center of your flour mix and gradually add the liquid mix to the dry, mixing slowly and carefully. Once it is a shaggy dough, dump it out onto a WELL flour surface. You may want to sprinkle some flour on the top as well.
4 We are going to do a book fold with these scones to help them rise better. Form the dough into a horizontal rectangle that is about 8” long by 5” wide. Fold on side into the center, then the other side over to the center on top of the other side.
5 Now form into a 7” circle. Cut into 8 equal slices, like a pizza. Place all of the pieces on your prepared baking sheet. Brush them all with the extra buttermilk, and top with a heavy layer of turbinado sugar. Bake in the preheated oven for 22-25 minutes, or until golden brown.
