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Ingredients

Dry

350g Flour

142g Cold Butter

3tbsp Baking Powder

3g Salt

225g Diced Pear (Anjou or Bosc)

156g Grated Gouda

11g Chopped Sage

Wet

119g Sourdough Discard

1 Egg

6g Vanilla Extract

56g Heavy Cream

94g Maple Syrup

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Instructions

1. In a medium bowl, combine the wet ingredients; Sourdough discard, egg, vanilla extract, heavy cream, and maple syrup. Set the bowl aside to allow to come to room temp.

2. In a separate large bowl, start by combining flour, baking powder, and salt.

3. Next you will work the butter into the dry ingredients until you have a sandy constancy and for this you can use a pastry blender or a food processor. Keep in mind there will be varying sizes of butter, just make sure they are not larger than a small pea.

• Pastry blender method make sure your butter I very cold, but not frozen butter as it will be easier to work with. 
• Food processor method be sure it is frozen as the the blending in the food processor warms it up. You should only need to pulse the food processor for about 5-8 full second presses. 

4. Add in the pear, gouda, & sage and coat with flour butter mixture.

5. Make several dips/craters in your dry mix and begin to fold the wet ingredients in. Take your time as you do not want to overwork the dough. You should not a firm dough forming without being overly sticky or have the butter melting.

6. Once combined, roll into a ball place in the bowl and cover. Placing it in the fridge to ferment for at minimum 45 mins. For a more tangy flavor you can leave to ferment for up to 3 days.

7. When ready to bake, preheat the oven to 375°.

8. On a clean, lightly floured surface, roll the dough out into a circle about 9” in diameter. Cut the circle into 8 equal parts.

9. Place on a prepared baking sheet lined with parchment paper about 1-2” apart.

10. Bake for about 25 minutes or until golden brown.