Sourdough starter Irish Soda Bread

A great way to add some tangy flavor, and use that sourdough discard!

Prep Time 20

3/4 Cup unfed (discard) sourdough starter
3/4 Cup regular or 2% milk You can substitute the traditional buttermilk for the milk but still add some lemon juice!
1 TBS lemon juice
5 TBS ice-cold butter, cut into cubes
1/2 Cup raw oatmeal best not to use instant!
2-21/2 TBS sugar
2 tsp baking powder I like the low-sodium kind
1/2 tsp baking soda
1 tsp salt
1 TBS lemon zest optional but delicious!

Preheat your oven to 400F. Put a mat on your baking sheet, or use an 11x8 baking pan, lined with parchment.
Combine the starter, milk, lemon juice, egg in a medium bowl.
Place all dry ingredients (and lemon zest, if using) in a large bowl, whisk to blend.
Cut in the butter with a pastry blender, two knives, or your fingers, until you have a mix of sandy and pea-sized texture.
Stir in the wet ingredients from the bowl. Using your hands, combine until you have a shaggy dough. Add a bit more flour or milk, just until the dough comes together. Knead--no more than a minute!--until it's relatively smooth.
Shape into a loaf or round. Using a sharp knife, cut deep scores into the dough. This is vital for it to cook properly. You can brush the top of the dough with a bit of milk.
Bake for about 45-50 minutes. Check the internal temperature: it should be 190F.
Let cool 15-20 minutes on a rack.
To store, wrap tightly in foil, and store in the refrigerator.

This makes a somewhat scone-like bread, due to to the cold butter. It's great with clotted cream, cream cheese, fromage blanc, butter, jam...