What are Sourdough Scones?
Do you find yourself wondering what to make for breakfast?
Bread, cereals and oats gets boring after awhile. Why not try out this easy scone recipe to spice up your mornings. If you have never eaten any scones before, the texture is like a combination between a cake and a chewy cookie. Crumbly, golden brown outside and soft in the center. Best of all, it is made with basic ingredients that you can find in your kitchen; like flour, baking powder, eggs, sugar and salt.
How to Make Sourdough Scones
1. Preheat the oven
Start by preheating the oven to 220°C for 20 minutes. Line a baking sheet with parchment paper or a silicon baking mat.
2. Mix the ingredients
In a large mixing bowl, mix the flour, sugar, salt and baking powder together. Use a cheese grater to grate the butter into the bowl. Mix the butter with the flour mixture with a fork until it looks like a sandy mixture. Using another mixing bowl, whisk the wet mixture (milk, sourdough starter, eggs and vanilla essence) together. Pour the wet mixture into the dry mixture and use your hands to mix the dough until it comes together.
3. Shaping the dough
Use your hands to shape the dough into a rectangle, 1/2 inch thick. Fold into half and flatten out the dough into the same thickness. Mix in the chocolate chip and cranberries into the dough. Fold into half and flatten out the dough into the 3/4-1 inch thick. Repeat this process another 2-3 times. Using a 2 1/2 inch cookie cutter, cut the dough. Reroll the scrapes and cut the dough until none remains.
4. Bake the dough
Place the dough on a baking sheet about 1 inch apart.
Bake the scones in a preheated oven at 220°C for 12-15 minutes until the top is light brown, crisp on the outside and sounds hollow when tapped. Let it cool on the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Tips
- Butter – Grate the cold butter straight from the fridge or freezer.
- Baking in warm (28-32°C) and/or high humidity – Chilling the dough in the fridge before baking will help the scones keep shape during baking. Reduce the water content in the recipe by 20ml and slowly add it back in until you achieve the correct consistency.
- Dark bottom – If the bottom of the scones are browning too fast, slide another baking pan underneath halfway through.
Storing and Freezing
Scones can be kept at room temperature in an airtight container for 2-3 days.
For longer term storage, let it cool completely before wrapping it up in plastic wrap and storing it in the freezer for up to 3 months. Defrost and warm in oven before serving.