Sourdough Scones

Recipe for amazing perfect sourdough scones with sultanas and cranberries. Tasty, fluffy and bloomin lovely with a thick smear of salty butter and a good old English brew!

Ingredients

• ▢400 g (3 1/4 cups + 1 tbsp) self raising flour
• ▢100 g (6 1/2 tbsp) cold butter cut into small cubes
• ▢¼ tsp salt
• ▢100 g (1/2 cup) golden caster sugar
• ▢75 g (3/8 cup) sultanas
• ▢50 g (1/4 cup) dried cranberries you can swap the sultanas and cranberries for other dried fruit like raisins/cherries etc if you like
• ▢250 g (1 cup) sourdough starter
• ▢70 ml (4 1/2 tbsp) whole milk, warm, but not hot semi skimmed will do if you haven’t got whole
• ▢2 tsp vanilla extract

For brushing:

• ▢2 tbsp milk

Instructions 

• Preheat the oven to 200C/400F (fan) and line a baking tray with baking parchment.400 g (3 1/4 cups + 1 tbsp) self raising flour,100 g (6 1/2 tbsp) cold butter,1/4 tsp salt,100 g (1/2 cup) golden caster sugar,75 g (3/8 cup) sultanas,50 g (1/4 cup) dried cranberries
• Place the flour, salt and butter in a large bowl and rub together with your fingertips until most of the butter lumps have gone. Add the sugar and dried fruit and give it a quick mix.
• In a separate bowl, mix the starter, milk and vanilla extract.250 g (1 cup) sourdough starter,70 ml (4 1/2 tbsp) whole milk, warm, but not hot,2 tsp vanilla extract
• Pour 3/4 of the starter mixture into the flour mixture and use a round ended knife to work the mixture together. Add more of the starter mixture and work in gently until you have a soft, slightly sticky dough. Don’t overwork, or you’ll get tough scones.
• Tip out the dough onto a floured surface and flatten it out with your hands so that it’s about 3cm thick. Use a round cutter dipped in flour (to prevent it sticking) and cut out your scones. Make sure you just press the cutter down rather than twist it – otherwise you’ll get scones that rise a bit wonky.
• Gather the leftover dough, gently rework and cut out the rest of the scones until all the dough is used.
• Place on the prepared baking tray, brush with a little milk and place in the oven for 12-15 minutes until golden brown.2 tbsp milk
• Remove from the oven, leave to cool and serve sliced in half with butter.

Nutrition

Calories: 319kcal | Carbohydrates: 53g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 134mg | Fiber: 1g | Sugar: 17g