Josie has been working in the studio with us for the last six months, helping out with blog and learning the art of the perfect sour-dough loaf. A spin-off from her sour-dough journey is the following recipe for sour-dough scones. As a Northern Lass, she has never really understood plain scones – cream teas are just not her thing. However, recently, when searching for something to do with the sourdough discards, Josie found a plain scone recipe, which she absolutely adores.
2 cups of plain flour
1/2 tsp salt
1 tsp bicarb
4 tsp baking powder (you’d think this would make them taste awful, but it really doesn’t)
2/3 cup of marge or butter
2 cups sourdough starter
Mix all the dry ingredients and then rub in the butter so that the mixture forms breadcrumbs. Mix in the sourdough starter and give it a good stir so that you have sticky dough.
Leave the mix for half an hour. Lightly flour your side and tip out the dough. Knead it a little and you will find that it has become pliable, not overly sticky dough!
Roll it out to preferred thickness and cut out scones. Place on a sheet of greaseproof paper on a tray. Cook at 220 degrees for around 10 minutes (depending on size they might need slightly more or less time).