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.
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!!!
Light and fluffy! I used baking powder instead of the cream of tarter. Taste is delicate!
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.
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! :-)
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!
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!!
I added some blueberries...delicious!
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!
These were really dry.. not sure why. I don't think I'll ever make it again.
