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My review
Sourdough Scones
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HARDINGAGGIES
"While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice."
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Ingredients
40 m servings 162Original recipe yields 16 servings (16 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk together the flour, salt, cream of tartar, baking soda, sugar, and apple pie spice in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough.
- Turn the dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the scones on the prepared baking sheet about 1 inch apart. Repeat with remaining pieces of dough. Brush the tops of the scones with milk and sprinkle with coarse sugar, if desired.
- Bake until the scones just start to turn golden, 12 to 15 minutes.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4950 Ratings
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Most helpful positive review
5/21/2009
Love this recipe! I make scones every time baking day rolls around with my sourdough starter. I use part whole wheat flour and add about 3/4 cup buttermilk with the starter. Also, I divide the d...
Most helpful critical review
8/22/2009
These were really dry.. not sure why. I don't think I'll ever make it again.
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5/21/2009
Love this recipe! I make scones every time baking day rolls around with my sourdough starter. I use part whole wheat flour and add about 3/4 cup buttermilk with the starter. Also, I divide the d...
4/6/2009
This is a delicious way to use some of my favorite Sourdough Starter. I've made this recipe twice in four days already. Today I used 1 tsp cinnamon and after blending in the butter, I stirred i...
10/8/2008
Light and fluffy! I used baking powder instead of the cream of tarter. Taste is delicate!
7/2/2010
These were yummy, tender and rose high. I followed the recipe except used 1/2 whole wheat pastry flour and 1/2 bread flour and added about 1/4 C of whole milk to the dough. Everyone's starter ...
5/23/2012
I'VE MADE THESE SCONES SEVERAL TIMES WITH DIFFERENT TYPES OF FLOUR. ALL HAVE TURNED OUT GREAT. OUR FAVORITE IS WHOLE RYE FLOUR. THE BAKING TIME IS USUALLY MUCH SHORTER THAN NOTED IN RECIPE, U...
3/22/2009
Excellent recipe! I have been looking for sourdough recipes since I developed my own starter (equal parts flour and water, fed daily for 5 days then refrigerated and fed weekly). I used baking...
10/23/2013
Being new to sourdough, having only made sourdough bread, I wanted a simple recipe for my first sourdough recipe outside of bread making. The positive reviews encouraged me as there are quite a ...
3/12/2014
Will not disappoint. Really good. I added some raisins, I added a little bit of cinnamon,a sprinkle of nutmeg and touch of cardamom because I did not have apple pie spice. I probably did not a...