Sourdough raisin scone

Using the sourdough starter discard everyday, find sourdough bread very good for my digestion, compared with yeast bread. Will keep feeding and using the discard starter daily to make little experiments. This scone/cake/muffin has a light texture, a pleasant easy to make treat.

1.Mix sourdough starter discard with a yolk, small handful of raisin, add enough flour to thicken to a paste, add sugar to sweeten.
2.Whisk egg white to soft peak, with a pinch of salt.
3. Fold egg white into mixture, spoon into oiled cupcake tin, bake at 180˚C until golden.