Sourdough Scones

Sourdough Scones

Scones, Sourdough

Crumbly golden brown crust on the outside and soft on the inside!

Preparation

10 minutes

20 minutes

30 minutes*

Preheat the oven to 220°C for 20 minutes. Line a baking sheet with parchment paper or a silicon baking mat.
Mixing 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.
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 2.5 inch cookie cutter, cut the dough. Reroll the scrapes and cut the dough until none remains.
Baking
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 golden 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.