However, when I was researching scone recipes, I did run across a couple of videos where they did heavily knead the dough rather than the standard light touch recommended for that type of bread. The tangy flavor and tenderizing acidity works perfectly with the sourdough discard to make these the best scones … First comment in list “English scones much simpler” how stupid I was looking for and found a sourdough scone recipe If this was a curry recipe would you comment “ very nice but I would prefer it with herb more then spices” people have offered and posted other biscuit, scone bath bun recipes why? Preheat … Glad the weights are back. To create a Sourdough Scone from a basic scone recipe just replace 1 cup of the buttermilk with a cup of unfed sourdough starter, aka, sourdough discard. If you do try them, let us know what you think! If you use only whole wheat flour the results will be very dense, and you will need to adjust the liquid as whole wheat absorbs more. Thank you. Angel biscuit recipe link I posted earlier. Try my scone recipe and let us know what you think! It will be easier for me if the measures are in grams. Place on a greased & floured baking sheet. If you have embraced sourdough baking you will likely be googling “sourdough discard recipes” and this scone recipe is a great way to use your excess unfed sourdough … Bake at 425° for 15-20 minutes or until golden brown. I used chopped up bittersweet chocolate instead of chips. 6. 5 cups of flour (125g per cup) is 625g but there are only 4 teaspoons of sugar in Angel biscuits. Bake for 12-15 minutes in the middle of the oven until risen, and golden brown. Seemed to work just fine! As much as I love my sourdough starter, throwing away the discard every day seems more wasteful that I would like. Turn onto a well-floured surface; knead very lightly and roll to 1/2-in. Can we freeze the dough before baking then just put them straight into the oven when we have a craving? They turn out great. Lately though, they have been asking for scones. Tried 2 other recipes and these are pretty close to perfect! Although it seems like everyone is eliminating or at least reducing their carbohydrate intake (even my husband Konrad went on a temporary grain-free diet), I still luv me some good ol’ carbs! Next time I will add milk to my starter discard to bring it down to 80% hydration for this recipe. Filed Under: Breakfast, Dinner Tagged With: biscuits, bread, breakfast, buttermilk, cheese, dinner, side dish, sourdough. It's the best of both worlds! Delicious and so easy! I agree, I love this recipe, and have tried it with cranberry/chocolate chip mix and it was just amazing, and so tempting to each more than one piece! Roll out to about 3cm thick and cut scones. Check out our new line of bread bags and bread bowl liners! I hope you can add them in your recepe. Make sure to rate this recipe and leave a comment below! And then at the end, there’s nothing quite like wiping out that last sauciness clinging to the bowl. My go-to recipe is the one from the Two Fat Ladies :-), I tried to make these and they actually tasted really good but they were burnt after six minutes in the oven though I turned it down to 400. Flatten the dough and cut into 10-12 biscuits (using a knife or biscuit cutter). Are you a carboholic like me or are you avoiding them wherever possible? Makes about a dozen. Ingredients2 cups all-purpose flour1/3 cup sugar1 1/2 teaspoon baking powder1 teaspoon salt1/2 teaspoon baking soda1 teaspoon vanillafew drops lemon extractlemon zesthandful of raisins1/2 cup cold butter cut in small pieces1 cup sourdough starterheavy cream. I have always used volume measurements for my biscuits and scones, so I'm comfortable using that method for this recipe. That's roughly 20g of sugar. Beat together the egg, sugar and milk. I make my starter at 100% hydration which made it difficult to mix into the dough. We devoured them!! I have always used volume measurements for my biscuits and scones, so I'm comfortable Wonderful recipe! Furthermore, restaurants serving all-you-can-eat bread are my downfall (Might as well put my entree right into a take-out container. I make my starter at 100% hydration which made it difficult to mix into the dough. These sourdough scones are so easy to make. In a small bowl, whisk together the egg, sourdough discard, heavy cream and vanilla extract. So, they are sweet rolls with a lump of sugar inside and a sugar glaze? they were making traditional English scones using a food processor and comparing them to American scones. This was my first time making scones and I was very pleased with the results. It uses just 60g of recently fed and bubbly sourdough starter. All original site content copyright 2020 The Fresh Loaf unless stated otherwise. Lately though, they have been asking for scones. Place on a floured surface and roll out to 2.5 cm / 1 inch thickness. I would switch out the Strong flour a nd use AP instead. Sift the remaining flour and baking powder into a bowl, rub in the butter. So good! But here is the one I use the very first time I made my own starter https://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337, Your email address will not be published. Question about freezing. I have to give these a try soon. I would add in a 1 hour autolyse of flour and water to get the gluten going and cut back on the actual kneading to as little as possible so the scones stay light and airy.