Sourdough Fruit Scones
Posted: 25 May 2020, 09:28
I had a go at making some scones with my sourdough starter yesterday. First of all I had to take a trip out looking for Caster Sugar. None at One Stop or the Coop. I resigned myself to whizzing some normal sugar but on the way back I bumped into Dave from further up the street we exchanged pleasantries and I mentioned my failed foraging mission then we went on our ways. Just got past Steve and Jenny's and I heard Steve call my name, "is this enough" he says, holding half a small bag of Caster, "plenty" say I with a thank you. There you go neighbourly cooperation. 
Back inside, I had fed my starter earlier in the day so had plenty with reserve for my latest culinary project.
Here's the method:
Heat oven to 200C / Gas 6
Mix in a jug:
70ml whole milk, warm not hot, add 250ml of sourdough starter and 2 tsp vanilla extract.
In a mixing bowl:
400g self raising flour
100g cold butter cut into chunks
1/4 tsp salt
Mix flour, butter and salt with fingertips until you have a fine crumb then add.
100g Caster Sugar
100g mixed Sultanas and Raisins
Quick stir and then using a knife to work the mixture together, add the previously prepared starter, milk and vanilla. Work gently until you have a soft slightly sticky dough. Turn this out onto a floured surface and flatten with your hands to about 3cm thick. Cut out your scones, gather leftovers and rework until all the dough is used. Place the scones on a greased tray or use baking paper. Brush with milk and bake for 12 to 15 minutes until golden brown. Remove to a wire tray to cool.
When they had cooled I took a couple for Steve and Jenny to tests. They are rather nice!
My starter continues it's activity, so much so it was nearly to the top of the Kilner this morning, seems like I have a new pet.
Back inside, I had fed my starter earlier in the day so had plenty with reserve for my latest culinary project.
Here's the method:
Heat oven to 200C / Gas 6
Mix in a jug:
70ml whole milk, warm not hot, add 250ml of sourdough starter and 2 tsp vanilla extract.
In a mixing bowl:
400g self raising flour
100g cold butter cut into chunks
1/4 tsp salt
Mix flour, butter and salt with fingertips until you have a fine crumb then add.
100g Caster Sugar
100g mixed Sultanas and Raisins
Quick stir and then using a knife to work the mixture together, add the previously prepared starter, milk and vanilla. Work gently until you have a soft slightly sticky dough. Turn this out onto a floured surface and flatten with your hands to about 3cm thick. Cut out your scones, gather leftovers and rework until all the dough is used. Place the scones on a greased tray or use baking paper. Brush with milk and bake for 12 to 15 minutes until golden brown. Remove to a wire tray to cool.
When they had cooled I took a couple for Steve and Jenny to tests. They are rather nice!
My starter continues it's activity, so much so it was nearly to the top of the Kilner this morning, seems like I have a new pet.
