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
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Sourdough Scones

Recipe Category: Baking
Makes enough for: 1 batch scones
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

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

Method

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

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

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41 thoughts on “Sourdough Scones

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

  2. 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!

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

    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 🙂

  4. 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!

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