Recipe for perfect sourdough scones studded with sultanas and dried cranberries. Tender, light and utterly delicious spread with salty butter and enjoyed with a good cup of tea.
I’ve been tending a sourdough starter I created about a month ago. After learning basic bread-making (with a little help from Mr Hollywood) I decided to try my hand at artisan sourdough. After a 19-hour loaf that looked wonderful but tasted like something I still wasn’t sure about, I realised that traditional sourdough bread might not be my thing.
Determined to give the starter one more chance, I turned it into scones. The result was a lovely surprise: these sourdough scones are soft, fluffy and full of flavour. They make a perfect teatime treat — split and slathered with butter, they’re hard to resist.
The Sourdough Scones Recipe:
Sourdough Scones
Ingredients
- 400 g self-raising flour (3 1/4 cups + 1 tbsp)
- 100 g cold butter, cubed (6 1/2 tbsp)
- ¼ tsp salt
- 100 g golden caster sugar (1/2 cup)
- 75 g sultanas (3/8 cup)
- 50 g dried cranberries (1/4 cup)
- 250 g sourdough starter (1 cup)
- 70 ml whole milk, warm (4 1/2 tbsp)
- 2 tsp vanilla extract
For brushing:
- 2 tbsp milk
Instructions
- Preheat the oven to 200°C/400°F (fan) and line a baking tray with parchment.
- In a large bowl combine the flour and salt. Rub in the cold butter with your fingertips until most of the butter is incorporated and the mixture resembles coarse crumbs. Stir in the sugar, sultanas and cranberries.
- In a separate bowl whisk the sourdough starter with the warm milk and vanilla extract.
- Pour about three quarters of the starter mixture into the dry ingredients and use a round-ended knife or spoon to bring the dough together. Add more of the liquid if needed until you have a soft, slightly sticky dough. Avoid overworking to keep the scones light.
- Turn the dough out onto a floured surface and pat to about 3 cm thick. Use a floured round cutter to stamp out scones, pressing straight down rather than twisting so they rise evenly.
- Rework any scraps gently and cut out the remaining scones.
- Place scones on the prepared tray, brush with milk and bake for 12–15 minutes until golden and risen.
- Remove from the oven, cool slightly, then split and serve warm with butter.
Notes
Nutritional information is per serving and should be used as an approximation.
Nutrition
Carbohydrates: 53 g |
Protein: 6 g |
Fat: 9 g |
Saturated Fat: 5 g |
Cholesterol: 22 mg |
Sodium: 134 mg |
Fiber: 1 g |
Sugar: 17 g
Nutrition information is automatically calculated and is an approximation.
