Recipe by HARDINGAGGIES
"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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2 1/2 cups
cream of tartar
apple pie spice
1 1/4 cups
coarse sugar, for garnish
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.
These were really dry.. not sure why. I don't think I'll ever make it again.
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!!!
Light and fluffy! I used baking powder instead of the cream of tarter. Taste is delicate!
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.
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!
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!!
I added some blueberries...delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 39
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