LAYERED BUTTERMILK SOURDOUGH SCONES

Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together the sourdough starter, egg, vanilla extract, and buttermilk, until smooth. Set aside.
In a separate large bowl, whisk together the flour, sugar, salt, and baking powder.
Grate the butter into the flour mixture, and toss to coat.
Make a well in the center of the flour mixture, and pour the wet ingredient mixture into the dry. Use a fork to gently mix. The dough WILL be crumbly, just trust the process and don’t add more liquid.
Dump the dough onto a lightly floured work surface and use your hands to press the dough together. Press the dough down into a rectangle.
Cut the rectangle in half, and add half of the jam to one of the halves of dough. Sandwich the two pieces together.
Press the dough down gently and flatten it as well as you can, trying to keep the rectangular shape as best you can.
Cut the rectangle in half again, and add the remaining jam to one half of the dough again (there should now be 4 layers of dough). Sandwich the two pieces again, and use your hands to press the dough down gently and flatten as well as you can again into a rectangle.
Cut the dough into 8 rectangles, and place them onto the prepared baking sheet. Place the baking sheet in the fridge to chill for 30 minutes.
Preheat the oven to 400F.
Remove the scones from the fridge, and brush the tops with heavy cream, then sprinkle with sugar.
Bake at 400F for 20-23, or until golden brown.
Remove and serve warm with butter and flaky sea salt, if desired.
Enjoy!