If your starter seems a bit lethargic (or you want to keep your rise times on the shorter side), go with 2 teaspoons. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. Cheddar, Basil, and Sun-Dried Tomato Scones: Add 1 cup (113g) grated cheddar, 1/4 cup chopped fresh basil (or 2 tablespoons dried basil), and 1/2 cup (85g) chopped sun-dried tomatoes (not packed in oil) to the dough. Remove the scones from the oven, and cool briefly on the pan. Add to the dry ingredients and stir just until combined. If you're making it from scratch, you'll need to feed it for 5 to 7 days before it’s ready for baking. You can make these pretzels on a moment's notice, too: the recipe calls for sourdough starter straight from the refrigerator, no need to feed it first. Here's your basic "start here" scone recipe. Remove the bread from the oven, cool for 5 minutes, then remove it from the pan and allow it to cool completely on a rack before slicing. Combine all of the dough ingredients in the bowl of a stand mixer and stir until clumps form; the dough may seem dry at this point. It also chills the fat, which will make the scones a bit flakier. Despite the longer list of ingredients, the basic method is the same for any type of bread making. This post may contain affiliate links. 4.7 out of 5 stars 732 Reviews. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon-sugar. They're delicious as is, but add butter and/or jam, if you like. Towards the end of the rising time, preheat the oven to 425°F. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. For an assertively sour loaf, read our recipe for. Bake the pretzels for 25 to 30 minutes, until they're a light golden brown. The standard Jewish rye bread is the one with which I’m most familiar…you know, the one from the deli that's used for pastrami and corned beef sandwiches, and it’s the best to have with your eggs, toasted with butter (wiping drool off keyboard now). I've got lots of suggestions for sweet and savory ways to use your fed sourdough starter and sourdough starter discard. Cut into 10 triangular scones. Reduce the sugar to 2 tablespoons and omit the vanilla. You can substitute ¾ cup (1½ oz, 46g) instant mashed potato flakes for the potato flour if you’d like. Copyright © Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Bake the scones in a preheated 375°F oven for about 30 minutes. King Arthur Unbleached All-Purpose Flour - 3 lb. Pat it into a 1" thick rectangle. Use this handy tool to search for recipes that use ingredients that you have in your pantry. Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a lightly greased or parchment-lined baking sheet. The loaf sliced up nicely, and the texture was terrific. Remove the pretzels from the oven, and brush with melted butter. Such tangy goodness...I can't even. You’ll perform a little bread origami to shape the loaf after the first rising. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Secondary navigation. Want to make your pretzels even chewier? Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. 1 cup (227g) sourdough starter, unfed/discard, 3 cups (361g) King Arthur Unbleached Bread Flour, 1 tablespoon (14g) sugar or 2 tablespoons (14g) non-diastatic malt powder, 1 tablespoon sugar or non-diastatic malt powder, 2 tablespoons (28g) melted butter, optional. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. In a large mixing bowl, whisk together the flour, baking powder, sugar and salt and. sort by: showing 27 items. Stir in the fruit, chips, and/or nuts, if you're using them. Shop Online for Flour, Ingredients, Baking Mixes and Kitchen Tools. And not just any ole’ rye bread; no, I adapted a recipe from King Arthur Flour’s Sandwich Rye Bread to make my very own Sourdough Rye Sandwich Bread (you know me…always on the lookout for sourdough starter discard uses!). It’s helped in that regard by including dill and mustard seeds, while caraway seeds add that distinctive anise quality present in rye bread. Want to learn how to incorporate these special grains into some of your favorite recipes for muffins, scones, pancakes, and bread? Recipes you can count on. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. Use your fingers to work the cold butter into the dry ingredients. Scones are best served warm. From amaranth to teff and more, ancient grains offer a world of baking possibilities. Sourdough Shortcrust Pastry for savory pies & tarts. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water. If you do have leftovers store them, well wrapped, at room temperature for a day or so; freeze for longer storage. When done the bread will be golden brown, and its internal temperature will register 190°F on an instant-read thermometer. We made patty melts with it that night for dinner, and of course I had buttered rye toast with my eggs for breakfast the next morning. Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise in a warm, draft-free place until it's puffy, about 1 to 2 hours. Use fresh buttermilk. Why the range in yeast amount? Adding them in would have added that wonderful anise flavor to the bread. Best Thanksgiving Recipes; Harvest Favorites; Easy Homemade Meals; 5 Ingredients or Fewer; Sourdough Discard Recipes — View All Recipe Collections; Resources. Bake the scones in the upper part of your oven for 18 to 23 minutes, or until they're a light golden brown. Looking for a different kind of add-in? Here are the steps: It's interesting to see how much that dough rises. Categories; Favorite Flavors; Special Diet; Collections; Gifts & Gift Cards; Sale & Specials; shop; Mixes; Scones; Shop for Scones. Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess. This chewy loaf has rich, deep, flavor with mild sourdough tang. Return to the freezer, and store for up to a month. Yay for yeast! Sweet scone variations: Starting with the basic recipe above, try any of the following:White Chocolate, Cherry, and Pecan Scones: Add 1/2 cup (71g) dried cherries, 1/2 cup (85g) white chocolate chips, and 1/2 cup (57g) pecans (toasted if desired) to the dry ingredients.Chocolate Chunk Scones: Add 1 cup (170g) chocolate chunks (milk, dark, or a mixture) to the dry ingredients. This recipe uses a secret ingredient not normally found in a bread recipe…are you ready?...wait for it…dill pickle juice!