Best Sourdough Scones Recipes

SOURDOUGH SCONES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk together the flour, salt, cream of tartar, baking soda, sugar, and apple pie spice in a mixing bowl. Cut in the butter with a knife or pastry blender 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 one 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.

CHOCOLATE CHIP SOURDOUGH SCONES

Steps:

• in a medium size mixing bowl, whisk the flour, sugar, salt, and baking powder together. use a cheese grater to grate the butter into the bowl. toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. cut the flour into the butter using a pastry cutter or a bench scraper utnil the mixture comes together in pea size crumbs. add the chocolate chips and stir.
• in a separate bowl, whisk the starter, egg, vanilla and milk until smooth. pour into the dry ingredients and use a fork to gently mix. the dough will be crumbly, resist the urge to add more liquid.
• dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8" disc.
• cut the dough into 8 wedges. arrange the wedges onto a parchment lined baking sheet with space in between each wedge. place the baking sheet in the fridge to chill for 30 minutes.
• when ready to bake, preheat the oven to 400F. brush the top of the scones with heavy cream and sprinkle with sanding sugar. bake for 20-25 minutes or until the scones are golden brown. remove and serve warm.

CHOCOLATE CHIP SOURDOUGH SCONES

Steps:

• In a medium size mixing bowl, whisk the flour, sugar, salt and baking powder together. Use a cheese grater to grate the butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. Cut the flour into the butter using a pastry cutter or a bench scraper until the mixture comes together in pea size crumbs. Add the chocolate chips to the mixture and stir.
• In a separate bowl, whisk the starter, egg, vanilla extract and heavy cream until smooth. Pour into the dry ingredients and use a fork to gently mix. The dough will be crumbly, resist the urge to add more liquid.
• Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8" disc shape. (Use a small amount of flour if needed to help it from sticking to the surface.)
• Cut the dough into 8 wedges using a bench scraper or a large knife. Arrange the wedges onto a parchment lined baking sheet with space in between each wedge. Place the baking sheet in the fridge to chill for 30 minutes.
• When ready to bake, preheat the oven to 400°F (204°C). Brush the top of the scones with heavy cream and sprinkle with sanding sugar. Bake for 20-25 minutes or until the scones are golden brown. Remove and serve warm.

QUICK SOURDOUGH SCONES

Steps:

• Combine and make a hole in the center of the flour, baking powder, soda, salt, and sugar. Mix and pur in center of hole the shortening, sourdough starter,eggs. Mix adding additional flour (approximately 1/2 cup) kneading until dough is no longer sticky. Tear off pieces of dough, flatten in hands, and pull to thin patty. fry in deep, hot oil (375 degrees F.)until golden brown on each side. Drain on paper towels. Serve piping hot with butter, honey, or jam.