Preheat your oven to 425 degrees and line a baking sheet with parchment.
In a medium sized bowl, mix together flour, baking powder and salt. Add in butter and cut in with a pastry blender (or rub in with your hands) until well blended - the butter should be the size of peas.
Make a well in the centre and add in the starter discard. Mix well until the flour is incorporated but be careful not to over-mix (this is what causes tough biscuits/scones).
Shape into a circle and cut into 8 triangular pieces. Place on a baking sheet and brush with beaten egg.
Bake at 425 for 20 minutes and check to see if the biscuits are golden (timing depends on how you cut your scones).
Enjoy with good quality jam!!!
