We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Sourdough Scones

Delicious Sourdough Scones

Like this? Share it with your friends.


Report abuse

Ingredients

165 grams of all purpose (plain) flour (5 scones)

3/4 tsp baking powder

1/4 tsp salt

45 grams of cold butter

100 grams of sourdough

15 grams of sugar

1 egg

45 grams of sultanas (or more if you prefer so)

4 drops of vanilla (optional)

1 gram of dry active yeast

 

Method

 

1.  Sift all the dry ingredients together

2.  Using your fingertips, rub the butter into the four mixture until it resembles breadcrumbs

3.  Add the sourdough and all but 1 table spoon of beaten egg (add some milk if dough is too dry but it should not be necessary)

4.  Mix together and turn dough out onto a lightly floured board

5.  Knead only long enough to form a smooth dough

6.  Press out dough to about 2 cm deep

7.  Use a scone cutter or similar to cut out 4 scones. Gather the trimmings and roll together and put into scone cutter to form last scone

8.  Put scones onto a tray lined with lightly greased baking sheet

9.  Let scones rest for about 1 hour

10. Brush scones with beaten egg before putting in oven

11. Bake for 10 - 12 minutes at 200 C until golden

12.  Remove and cool on a wire rack

 

Added by: Hubert Raymakers


Tags: Scones CakeNpastry

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...