I love sourdough bread, so when I stumbled across this recipe for Sourdough Scones, I just had to give it a try. Especially since I had just started experimenting with my own sourdough starter.
Recipe found on AllRecipes.com: click here
- 2 1/2 cups bread flour
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 cup white sugar
- 1 teaspoon apple pie spice
- 1/3 cup cold butter
- 1 1/4 cups sourdough starter
- 2 tablespoons milk (optional)
- coarse sugar, for garnish (optional)
- 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.
Amount Per Serving Calories: 171 | Total Fat: 4.3g | Cholesterol: 10mg
|My spice mixture (I did not have Apple Pie Spice).
1/4 tsp each Ground Ginger, Nutmeg and Cloves, 1/2 tsp of Ground Cinnamon.
|My ingredients, ready to go.|
|Dry ingredients and butter mixed.|
|1/4 of the dough that was made from this recipe.|
|Flatten out 1/4 of the dough on a lightly floured counter.|
|Cut the 1/4 of dough into fourths (total recipe makes 16 scones).|
|3/4 of the recipe.|
|Coming out of the oven, lightly browned.|
So I did not have apple pie spice. Instead, I concocted my own spice mix, something like a pumpkin pie spice, which turned out well. I mixed Ginger, Cinnamon, Nutmeg and Ground Cloves, approximately 1/4 tsp of Ginger, Nutmeg and Cloves, and 1/2 tsp of Cinnamon. I could have added a little bit more spice, but this amount gave a light spicy flavor that did not overpower the scones.
I would definitely make these scones again. They were lightly spicy and tasty as a standalone snack or with tea or coffee. I could see adding dried fruit or different spices in order to change things up, but if you have excess sourdough starter, this is a great recipe to use it on.