Sourdough Scones Recipes
SOURDOUGH SCONES
This classic buttermilk scone is given a little flavor boost with sourdough discard.
Provided by Eileen Gray
Categories Muffins, Quick Breads & Donuts
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. Line two 1/2 sheet pan with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.
- Whisk together the buttermilk, sourdough discard and eggs. Add the buttermilk mixture to the dry ingredients all at once and mix until just barely combined. Some loose flour may remain at the bottom of the bowl. DON'T OVER MIX.
- Dump the dough onto a floured surface and finish kneading by hand just until all the loose flour is absorbed. Use your hands to pat the dough until it is 3/4" thick. Use a 2.5"-3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.
- Line the scones onto the prepared baking sheet, leaving 1" space between. Brush the tops of the scones with buttermilk and sprinkle with Demerara or granulated sugar.
- Bake on the middle racks of the oven, flipping the trays after 10 minutes (see note).
- The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.
Nutrition Facts : Calories 1 calories, ServingSize 24
SOURDOUGH SCONES
While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
Provided by HARDINGAGGIES
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk together the flour, salt, cream of tartar, baking soda, sugar, and apple pie spice in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough.
- Turn the dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the scones on the prepared baking sheet about 1 inch apart. Repeat with remaining pieces of dough. Brush the tops of the scones with milk and sprinkle with coarse sugar, if desired.
- Bake until the scones just start to turn golden, 12 to 15 minutes.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 27.2 g, Cholesterol 10.4 mg, Fat 4.3 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 2.5 g, Sodium 184.3 mg, Sugar 8.4 g
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