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Sourdough Scones

Course: Scones
Author: An original recipe from Lavender and Lime


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


Substitute sugar for the fructose in equal weight measure