This month we are thinking Scones! We are giving you two recipes to choose from. We couldn't decide between the two, so we thought we would offer both up for you! This recipe from Wild Yeast is what you would think of a traditional "sourdough" recipe in that it requires an overnight fermentation period. But we also thought we would include this recipe, which is a "quick" recipe. You can just grab your starter from the fridge and go! Of course, you are free to use any recipe that you like, and you may flavor your scones any way you like, too.
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 will you choose? Fruits? Nuts? Spices? Link up and show us the delicious scones you made this month.
Check out our Sourdough Scone Recipe Board on Pinterest to save these recipes, plus check out even more inspiration!
|Our friend Marissa made these AMAZING raspberry scones!|
Sourdough Scones Recipe (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.