Sourdough Scones

~ Tandy

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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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

42 thoughts on “Sourdough Scones”

    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 🙂

      Reply
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