Scones from sourdough starter
Sourdough Scones
These sourdough scones are the perfect master scone recipe. They have a tender crumb on the inside and are the perfect base for all of your favorite add-ins.
PREP TIME15 minutes
COOK TIME20 minutes
TOTAL TIME35 minutes
2 cups all purpose flour (280 grams)
1/2 cup granulated sugar (100 grams)
1 tablespoon baking powder
1/2 teaspoons salt (2.5 grams)
1 stick (113 grams) unsalted butter, frozen1 cup mix ins (chocolate chips, blueberries, dried cranberries)
sourdough starter discard (142 grams) 1 large egg
1 teaspoon vanilla extract (5 grams)
3 tablespoons heavy cream (45 grams) (milk can be substituted)
Topping (optional)2 tablespoons heavy cream (30 grams)
3 tablespoons coarse sugar
Instructions
In a large bowl, combine flour, sugar, baking powder and salt.
Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. (You can also use your hands or a food processor).
Add in the mix-ins and coat with flour. Set the bowl aside.
In a separate bowl, combine the wet ingredients.
Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.
On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.
Place on a prepared baking sheet lined with parchment paper about 2” apart.
Put in the fridge for 30 minutes up to 3 days for a longer fermentation. They will not ferment much at 30 minutes, but after 3 days the grains should be nicely fermented.
When ready to bake, preheat the oven to 400°.
Brush the top of the scones with cream and sprinkle with sugar. (Optional)
Bake for 20-25 minutes or until golden browns.
COOK TIME20 minutes
TOTAL TIME35 minutes
2 cups all purpose flour (280 grams)
1/2 cup granulated sugar (100 grams)
1 tablespoon baking powder
1/2 teaspoons salt (2.5 grams)
1 stick (113 grams) unsalted butter, frozen1 cup mix ins (chocolate chips, blueberries, dried cranberries)
sourdough starter discard (142 grams) 1 large egg
1 teaspoon vanilla extract (5 grams)
3 tablespoons heavy cream (45 grams) (milk can be substituted)
Topping (optional)2 tablespoons heavy cream (30 grams)
3 tablespoons coarse sugar
Instructions
In a large bowl, combine flour, sugar, baking powder and salt.
Grate frozen butter into the dry ingredients with a cheese grater and cut in with a pastry cutter. (You can also use your hands or a food processor).
Add in the mix-ins and coat with flour. Set the bowl aside.
In a separate bowl, combine the wet ingredients.
Fold the wet ingredients into the flour mixture. Be careful not to overwork the dough.
On a clean, lightly floured surface, roll the dough out into a circle about 8” in diameter. Cut the circle into 8 equal parts.
Place on a prepared baking sheet lined with parchment paper about 2” apart.
Put in the fridge for 30 minutes up to 3 days for a longer fermentation. They will not ferment much at 30 minutes, but after 3 days the grains should be nicely fermented.
When ready to bake, preheat the oven to 400°.
Brush the top of the scones with cream and sprinkle with sugar. (Optional)
Bake for 20-25 minutes or until golden browns.
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