Recipe For Sourdough Scones #ISW2013

For those of you who don’t know it, it is International Scone Week! This is a week of scone baking and making, and eating, hosted by the wonderful Celia. Celia sent me my sourdough starter and I have had an amazing amount of fun making using it not only for bread but for  muffins and brownies as well. I have been perfecting a recipe to use in my bread maker and I can report back that it works amazingly well. When I realized it was scone week I decided straight away to use Cordelia to make my scones. Last year I made scones for the first time using James Martin’s Recipe. Using his recipe as a base, I created these sourdough scones. They worked out really well, and I must confess that I ate half of them in one go. I used the last of my jam on the first one, and ate the second one plain. The third one I had with a little bit of butter. They have a lovely texture, and a slight hint of salt. They were so easy to make that I could do a batch every weekend, if the waist line would not complain!

Sourdough Scones

Sourdough Scones

Sourdough Scones
Author: 
 
Ingredients
For the scones
  • 160g self-rising flour, plus extra for dusting
  • 30g fructose
  • Pinch of salt
  • 30g butter, cubed
  • 65g fed sourdough
  • 75mls milk
For the glaze
  • 1 egg
  • 5mls milk
Instructions
For the scones
  1. Preheat the oven to 220°Celsius
  2. Put the flour, fructose and salt into a food processor
  3. Pulse a few times to mix
  4. Add the butter and process until the butter is mixed in
  5. Add the sourdough and slowly pour in the milk while mixing until a dough forms
  6. Turn out onto a well-floured surface and form into a ball
  7. Flatten into a disc shape 3cm high
  8. Cut out circles using a cutter – I used a glass – and place on a lined baking tray
For the glaze
  1. Beat together the egg and the milk
  2. Brush over the top of the scones
  3. Bake for 12 minutes and cool on a wire rack
  4. Serve while still warm
Notes
Substitute sugar for the fructose in equal weight measure

Click on the links for conversions and notes.

What I blogged:

Lavender and Lime Signature

Top of Page

36 thoughts on “Recipe For Sourdough Scones #ISW2013”

    1. It is the best gift I have had as it has got me thinking about different ways to use one ‘ingredient’. Thanks for the visit Christine 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.