What a delicious November. I don't know about you guys, but we are pretty sure we have eaten our weight in sourdough scones.
Sweetened or straight up, served with butter, honey or jam - there are so many different options, there was no way to go wrong! And with how easy they were to make, there's no reason not to try make batch after batch!
So what did you choose? Fruits? Nuts? Spices? Link up and show us the delicious scones you made this month.
|Our friend Marissa made these AMAZING raspberry scones!|
Sourdough Scones (from Sourdough Diva)
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 pumpkin or apple pie spice
1/3 cup cold butter
1 1/4 cups sourdough starter
2 tablespoons milk (optional)
coarse or brown sugar, for garnish (optional)
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Whisk together the flour, salt, cream of tartar, baking soda, sugar, and pie spice in a mixing bowl. Cut in the butter with a knife or pastry blender (or your fingertips) 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 each 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.