Sourdough Scones Recipe - Allrecipes.com
Sourdough Scones Recipe
  • READY IN 40 mins

Sourdough Scones

Recipe by  

"While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice."

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Ingredients Edit and Save

Original recipe makes 16 scones Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Bake until the scones just start to turn golden, 12 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 25, 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.

 
Most Helpful Critical Review
Aug 24, 2009

These were really dry.. not sure why. I don't think I'll ever make it again.

 
Apr 07, 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!!!

 
Oct 08, 2008

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

 
Jul 06, 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.

 
Mar 23, 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!

 
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!!

 
Apr 14, 2009

I added some blueberries...delicious!

 

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Nutrition

  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 184 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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