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!
For the scones
- 160 g self-rising flour plus extra for dusting
- 30 g fructose
- Pinch of salt
- 30 g butter, cubed
- 65 g fed sourdough
- 75 mls milk
For the glaze
- 1 egg
- 5 mls milk
For the scones
- Preheat the oven to 220°Celsius
- Put the flour, fructose and salt into a food processor
- Pulse a few times to mix
- Add the butter and process until the butter is mixed in
- Add the sourdough and slowly pour in the milk while mixing until a dough forms
- Turn out onto a well-floured surface and form into a ball
- Flatten into a disc shape 3cm high
- Cut out circles using a cutter – I used a glass – and place on a lined baking tray
For the glaze
- Beat together the egg and the milk
- Brush over the top of the scones
- Bake for 12 minutes and cool on a wire rack
- Serve while still warm
Click on the links for conversions and notes.
What I blogged:
- one year ago – Grape And Blueberry Flaugnarde
- two years ago – Smokey Chicken
- three years ago – Nero Risotto
42 thoughts on “Sourdough Scones”
I had no idea and now I feel obliget to make scones 😀
I hope you do!
Tandy, you always amaze me with what you make with Cordelia! Just brilliant! Your scones look absolutely wonderful! 🙂
Thank you Celia, I am so happy with Cordelia, truly the best gift that keeps on giving 🙂
Tandy, lovely recipe… interesting that you have used fructose.
I am sucrose intolerant and so I always use fructose in my recipes 🙂
that sums them up perfectly!
I’m sure the sourdough made the scones irresistibly good.
you have summed that up perfectly Karen 🙂
I need to get cracking on a recipe for Scone week. Yours look fabulous Tandy.
🙂 Mandy xo
Thanks Mandy, looking forward to what you make this year 🙂
These must have such great flavor!!
They had an amazing flavour Joanne 🙂
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!
Thanks Kate, and nothing beats scones with clotted cream!
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?
I have never tried baking powder scones, but these didn’t rise much so you need to cut them thicker 🙂
They look fantastic, Tandy! 🙂
Thanks Giovanna 🙂
I love how flaky they look, Tandy!
Thanks Squishy 🙂
Sourdough scone? This is new to me…looks awesome Tandy.
Have a lovely week ahead 😀
Thank you Juliana, and hope you have a great week as well!
Your scones look really good. Interesting use of sourdough- I think I’ll give these a try.
Please let me know how they work out for you 🙂
I love scones and am intrigued at the thought of using sourdough to make them…lovely looking scones there!
I will use my sourdough for anything! Worth trying Tanya 🙂
I’m sure they are delicious!
They were very delicious Tok 🙂
How adventurous you are using the sourdough. I have never tried using a starter. I hope one day to make the plunge.
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 🙂
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!
I love the idea of serving these with a savoury dish – a good excuse for me to make them again 🙂