(aka biscuits in the Southern USA)

I’ve tried a lot of different scone recipes. My mother-in-law was an expert scone baker and rarely deviated from her standard scone recipe. She would often add raisins – or ‘currants’ and occasionally add cheese. But whenever I tried her recipe I didn’t get the same results. I think it had something to do with the handling of the batter.

Today I made scones with some sourdough starter I had just ‘awakened’ and was so thrilled with the results, I had to document the recipe!

This sourdough scone recipe couldn’t be EASIER! It was so quick and easy to make. With a well floured surface and minimal handling, it was a breeze! After forming the dough into two large squares about an inch high, I used a large knife to cut shapes nearly like squares and slid them on the baking tray. The big puff and delicate flake was amazing! The recipe made about 18 nice size scones, but could easily be cut in half.

There are two specific tools I want to mention. I never had these when attempting my MIL’s scones and perhaps they are one of the reasons for the flakey delicious scones! The pastry cutter was purchased after a lot of pressure from my daughter – and what a difference! The Danish Whisk makes mixing the batter quick, easy, and light. Every kitchen baker needs these two tools!

Feed the starter in the morning, by combining into a jar:

• 100 g sourdough starter (or discard)
• 100 g filtered water
• 100 g organic all purpose flour

Mix well in the jar with a fork until you don’t see clumps of flour. Cover the jar with a paper towel held in place with a rubber band. I like to put it into a measured mason jar, or you can mark the starting level with a rubber band outside the jar. Allow to sit at room temperature for 4 or more hours.

The sourdough mixture should double in bulk until almost 16 ounces (2 cups). This should take 4+ hours.

In a bowl combine 

• 2 cups organic all purpose flour
• 1 tsp salt
• 4 tsp baking powder
• 225 grams (1 cup butter) (I used room temperature butter, but it can be cold). If the butter is cold, cut up into small pieces.

Mix with a pastry cutter (aka dough blender; or two knives).

(Preheat oven to 425 if you haven’t already)

To the sourdough mixture, add

• 2 eggs

The liquid should now measure 16 ounces. Add the wet mixture to the flour mixture and mix with a Danish Whisk or wooden spoon until all mixed. 

If the mixture is too dry, add 1 – 2 tablespoons of milk.

Turn out onto well floured surface. Divide into two for easier handling. Using floured hands, and minimal handling, form into a round or square about 1 inch thick. Flour a large French Chef type knife and cut into squares approximately equal size. 

Place onto a large baking tray lines with parchment paper. Place on a rack in the top 1/3 of the oven and bake at 425 degrees F for 15 minutes or until internal temperature reaches 205 degrees F. The scones will be golden brown on top.

Serve with butter, jam, honey, or whatever you like. The fine restaurants we’ve visited in Scotland and South Africa usually serve scones with jam and fresh whipped cream! Scones may be stored in an airtight container or frozen if not eaten immediately.

My friend gave me some sourdough starter quite unexpectedly in 2020. It was the first time I’d ever experimented with it. After a long run of making successful sourdough bread and baked goods, I managed to ‘kill’ my starter due to neglect. After a break lasting several months, I purchased a pack of dehydrated sourdough starter from Cultures for Health and followed their directions. I’m still learning how to care for my starter and how to keep my starter healthy! I made my own dehydrated starter to keep on hand as a back up. I can also share it with friends!

https://www.culturesforhealth.com/learn/sourdough/how-to-obtain-sourdough-starter/

Here is a good overall introduction video on maintainIng your sourdough starter:

I’d love to learn about your experiences with sourdough – and your best sourdough ‘discard’ recipe suggestions!

Becky Hastings collects information on health and tries her best to discover and share truth. By God’s grace, through Jesus Christ, I was saved from the life of a rebel. I’ve been blessed with a husband of 41 years, and five precious babies all grown up. I now get to delight as nine grandchildren grow! Together we can help each other discover a healthy path in this crazy upside down world. Be sure to subscribe to stay in touch!