3 June, 2020
Scones (Sourdough)
Posted in : Uncategorized on by : fraser
Scones (Sourdough)
A quick and easy recipe for a delicious batch of Scones. These Scones are sweeter than many and have a lighter and more moist texture as a result of the inclusion of a Sourdough starter
Equipment
- Mixing bowl
- Pastry Blender
- 2.5"/6cm Circle Cutter
- Baking Sheets x 2
Ingredients
Dry Ingredients
- 100 g Margarine (Dairy Free) or Butter Any block margarine will do. Block margarine works better than the softer spreadable variants.
- 450 g Self Raising flour
- (extra flour for dusting)
- 1/4 tsp Salt a pinch of salt
- 75 g Caster Sugar (you can add a little more if you prefer sweeter Scones)
Wet Ingredients
- 2 Eggs
- 75 ml Soya, Oat or real Milk Any milk substitute you prefer or Semi Skimmed milk
Sourdough Starter
- 100 g Sourdough Discard Sourdough Discard, is the bit you through away between feeds
- 75 g Bread Flour
- 75 ml Water
Instructions
Sourdough Starter
- Instead of throwing away half your Sourdough Starter when you next feed it, make some scones with it instead! So take around 100g of Sourdough Starter, then add equal parts of flour and water, around 75g each to the Starter. Mix to a thick paste, I find a chopstick works great for this and is easy to clean afterwards. Set the Sourdough Starter aside whilst you continue with the rest of the recipe. Don't forget to feed the rest of your Sourdough Starter !
Onto the Mix
- Gather your tools. If you oven takes time to warm up, put it on now at 220C.
- Weigh the flour to your mixing bowl add the salt and mix briefly.
- Cut the margarine into cubes (around 1 cm/1/2 " is fine) and add to the flour. Then rub the margarine into the flour, until you get the mix to the consistency of breadcrumbs.
- I like to use a Pastry Blender to get 80% of the way there.
- After it is mostly incorporated you can either rub it in using just you finger tips, or if you are a cold handed (but obviously warm-hearted individual) you can rub it together between your palms.
- Stir in the sugar to mix evenly
- Add the eggs, milk (of your choice) and Sourdough starter to the mix and stir together to form a sticky dough.
- Try to work the mixture as little as possible as overworking the dough will result in less fluffy scones. Don't worry too much, it will still result in scones which taste better than any shop bought variety.
Cut'em Out
- Prepare you baking tray, sprinkle liberally with flour
- Sprinkle a nice layer of flour onto a clean! worktop. Scrape the dough from the bowl onto the flour. The dough will be quite sticky so use plenty of flour to stop it sticking to the worktop and your hands. Dust the top fo teh dough with flour then roll back of the dough towards you an press down lightly. Dust with more flour if things get sticky. Rotate the dough a quarter turn then repeat. a few more times we just want to reduce the stick nice of the outside, we are not trying to add more flour to the recipe . You should now have a lump of dough, so lift up and sprinkle more flour onto the worktop underneath it.
- Using the palm of you hand (don't need to use a roller) squash the dough down to around 2cm high. Take your cutter dip it in some flour (stops it sticking as you cut the dough) press down, rotate in one direction, then remove the cutter. Repeat until you have fitted in as many circles as you can manage. Remove the extra dough and
