Recipe For Sourdough Scones

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
 
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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
Method
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
My Notes
Substitute sugar for the fructose in equal weight measure

Click on the links for conversions and notes.

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36 thoughts on “Recipe For Sourdough Scones

  1. We love the slight tang of sourdough, when I saw your recipe I thouht of serving them with a hearty stew and a generous pad of butter. Then again, tea and jam sound good too!
    Judy @Savoring Today sharing the blog ♥ Triple Ginger & Coconut Scones [Gluten-Free]: International Scone Week 2013My Profile

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    1. I love the idea of serving these with a savoury dish – a good excuse for me to make them again 🙂

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  2. How adventurous you are using the sourdough. I have never tried using a starter. I hope one day to make the plunge.

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    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 🙂

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  3. I’m sure they are delicious!

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    1. They were very delicious Tok 🙂

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  4. I love scones and am intrigued at the thought of using sourdough to make them…lovely looking scones there!

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    1. I will use my sourdough for anything! Worth trying Tanya 🙂

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  5. Your scones look really good. Interesting use of sourdough- I think I’ll give these a try.

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    1. Please let me know how they work out for you 🙂

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  6. Sourdough scone? This is new to me…looks awesome Tandy.
    Have a lovely week ahead 😀

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    1. Thank you Juliana, and hope you have a great week as well!

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  7. I love how flaky they look, Tandy!

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    1. Thanks Squishy 🙂

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  8. They look fantastic, Tandy! 🙂

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    1. Thanks Giovanna 🙂

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  9. hehe happy scone week Tandy! I’ve never thought to make sourdough scones but they make total sense! Were they very different to baking powder scones?
    Lorraine @ Not Quite Nigella sharing the blog ♥ A Mid Winter’s Night FeastMy Profile

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    1. I have never tried baking powder scones, but these didn’t rise much so you need to cut them thicker 🙂

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  10. I had no idea it was ISW! I love scones – and they are such a nice treat to offer guests, even at really short notice. I love your recipe today!

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    1. Thanks Kate, and nothing beats scones with clotted cream!

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  11. These must have such great flavor!!

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    1. They had an amazing flavour Joanne 🙂

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  12. I need to get cracking on a recipe for Scone week. Yours look fabulous Tandy.
    🙂 Mandy xo

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    1. Thanks Mandy, looking forward to what you make this year 🙂

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  13. I’m sure the sourdough made the scones irresistibly good.

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    1. you have summed that up perfectly Karen 🙂

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  14. Yummy indeed!

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    1. that sums them up perfectly!

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  15. Tandy, lovely recipe… interesting that you have used fructose.
    Lizzy (Good Things) sharing the blog ♥ Swabian sour potato wheels (Saure rädle)My Profile

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    1. I am sucrose intolerant and so I always use fructose in my recipes 🙂

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  16. Tandy, you always amaze me with what you make with Cordelia! Just brilliant! Your scones look absolutely wonderful! 🙂

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    1. Thank you Celia, I am so happy with Cordelia, truly the best gift that keeps on giving 🙂

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  17. looks divine

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    1. thank you!

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  18. I had no idea and now I feel obliget to make scones 😀
    Marta @ What Should I eat for breakfast today sharing the blog ♥ Eat Berlin – CK CafeMy Profile

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    1. I hope you do!

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