49 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 12
  • 3 Rating Star 3
  • 2 Rating Star 1

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.

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
16
Max Servings:
16
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Ingredients

Directions

  • Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • 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.

Nutrition Facts

161.55 calories; 3.66 g protein; 27.16 g carbohydrates; 4.3 g fat; 10.43 mg cholesterol; 184.33 mg sodium.Full Nutrition


Reviews (48)

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Most helpful positive review

KSCOOKIE
05/25/2009
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 dough in half and add mini chocolate chips to one half and dried fruit to the other half.
(21)

Most helpful critical review

Anonymous
07/03/2014
These looked pretty but were much drier than other recipes I've tried. It also seemed like they were missing something- salt maybe? Overall I think I will go back to my other recipes.
49 Ratings
  • 5 Rating Star 33
  • 4 Rating Star 12
  • 3 Rating Star 3
  • 2 Rating Star 1
KSCOOKIE
05/25/2009
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 dough in half and add mini chocolate chips to one half and dried fruit to the other half.
(21)
Anonymous
04/07/2009
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 in 2 Tbsp milk and 1 small (peeled & chopped) apple and the results were amazing!!!
(16)
sueb
10/08/2008
Light and fluffy! I used baking powder instead of the cream of tarter. Taste is delicate!
(14)
cremefilled
07/06/2010
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 is going to vary in moisture content so you may need to tweak this part and add more liquid to the dough to make it come together. Before baking I brushed with milk and sprinkled heavily with raw sugar (demerara). I think any kind of sugar would add a pleasantly crunchy top. I also baked them at night and re-warmed them in a toaster oven for breakfast. Love that spice! We had jam but ended up eating them plain as they were sooo good as is.
(9)
Anonymous
05/23/2012
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 USUALLY ABOUT 1/2... SO JUST GO BY LOOK AND FEEL OF THE SCONES. IT'S ALSO A GREAT WAY TO USE UP LEFT OVER SOURDOUGH STARTER. ADDING A HANDFUL OF DRIED FRUIT PIECES ALSO MAKES IT DELICIOUS!!
(7)
Annie Koontz
03/23/2009
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 powder instead of cream of tartar and I used coarse sea salt in place of regular salt. I topped with milk as suggested and added brown rock sugar. The taste is incredible! Even my husband ate them and he is very picky about baked goods. This is a great way to use my sourdough starter thanks!
(7)
Anonymous
10/24/2013
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 few sourdough recipes of various yummy things out there! What I liked about the recipe is that the ingredients are simple so most of the time you already have the ingredients in the pantry (and its a basic recipe so you can change your additions each time with confidence. I changed the number of servings to eight and they still came out lovely! It is a easy quick and delicious way to use the excess starter. I left out the spice and instead added fresh dates broken up into pieces which gave a lovely flavour and blended nicely into the scone. My dough was a little dry so I added some kefir milk and brushed the top of the scone with kefir milk (didnt add the sugar). They rose beautifully browned nicely and even formed a little crust and cracking as bread would on the surface. Light fluffy with a lovely flavour! Moist enough and flavourful enough to grab one the go not needing any filling or even butter! Great reliable recipe!:-)
(6)
Anonymous
04/14/2009
I added some blueberries...delicious!
(5)
Angela Nehring
03/12/2014
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 add more that a teaspoon of the three combined. I warmed the butter to make it easier to mix and then whisked in the milk to the hot butter before adding. It was not too dry. It is a recipe that I will look forward to making again. Thank you!
(5)