Reviewed: May 21, 2009

Love this recipe! I make scones every time baking day rolls around with my sourdough starter. I use part whole wheat flour and add about 3/4 cup buttermilk with the starter. Also, I divide the dough in half and add mini chocolate chips to one half and dried fruit to the other half.

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11 users found this review helpful

Reviewer:

KSCOOKIE

Reviewed: Oct. 8, 2008

Light and fluffy! I used baking powder instead of the cream of tarter. Taste is delicate!

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10 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Apr. 6, 2009

This is a delicious way to use some of my favorite Sourdough Starter. I've made this recipe twice in four days already. Today I used 1 tsp cinnamon and after blending in the butter, I stirred in 2 Tbsp milk and 1 small (peeled & chopped) apple and the results were amazing!!!

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Reviewer:

thequeenmommy

Cooking Level: Expert

Reviewed: Mar. 22, 2009

Excellent recipe! I have been looking for sourdough recipes since I developed my own starter (equal parts flour and water, fed daily for 5 days then refrigerated and fed weekly). I used baking powder instead of cream of tartar, and I used coarse sea salt in place of regular salt. I topped with milk as suggested and added brown rock sugar. The taste is incredible! Even my husband ate them, and he is very picky about baked goods. This is a great way to use my sourdough starter, thanks!

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Reviewer:

banannie

Cooking Level: Intermediate

Living In: Long Beach, New York, USA

Reviewed: Jul. 2, 2010

These were yummy, tender and rose high. I followed the recipe except used 1/2 whole wheat pastry flour and 1/2 bread flour and added about 1/4 C of whole milk to the dough. Everyone's starter is going to vary in moisture content, so you may need to tweak this part and add more liquid to the dough to make it come together. Before baking I brushed with milk and sprinkled heavily with raw sugar (demerara). I think any kind of sugar would add a pleasantly crunchy top. I also baked them at night and re-warmed them in a toaster oven for breakfast. Love that spice! We had jam but ended up eating them plain as they were sooo good as is.

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Reviewer:

ATHF

Reviewed: Apr. 13, 2009

I added some blueberries...delicious!

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Reviewer:

dancinsweetie24

Reviewed: Jun. 16, 2010

Wonderful and easy. I made them using pumpkin pie spice instead of apple pie spice. Turn out great. Going to try them with the apple pie spice and some apple chuncks next. I think there are endless possibilities with this basic recipe. Always loves to find new ways to use my sourdough starter.

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Reviewer:

Joanna

Reviewed: Sep. 19, 2012

I have been looking for a sourdough scone recipe and was so happy to find this one! I admit I haven't tried it as written--I don't keep apple pie spice in the house. Instead, I added 1/2 cup of finely chopped walnuts and the rind of 3 lemons. I used the juice from the lemons to brush on the top of the scones before adding sugar crystals to the top of the scones. Lemon-Walnut Scones were scrumptious. Thanks for the recipe!

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Reviewer:

monsoondreamer

Reviewed: May 23, 2012

I'VE MADE THESE SCONES SEVERAL TIMES WITH DIFFERENT TYPES OF FLOUR. ALL HAVE TURNED OUT GREAT. OUR FAVORITE IS WHOLE RYE FLOUR. THE BAKING TIME IS USUALLY MUCH SHORTER THAN NOTED IN RECIPE, USUALLY ABOUT 1/2... SO JUST GO BY LOOK AND FEEL OF THE SCONES. IT'S ALSO A GREAT WAY TO USE UP LEFT OVER SOURDOUGH STARTER. ADDING A HANDFUL OF DRIED FRUIT PIECES ALSO MAKES IT DELICIOUS!!

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