Sourdough Scones Recipe

All-purpose flour: The base of the scone, providing structure and texture.

Sourdough starter: Adds a tangy flavor and helps with the leavening process.

Cold butter: Creates a flaky texture by creating pockets of steam during baking.

Sugar: Adds sweetness to balance the tanginess of the sourdough.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the overall flavor of the scones.

Milk: Adds moisture to the dough, making it easier to work with.

When cutting in the cold butter for the scones, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This technique helps create a flaky texture by leaving small pieces of butter that will melt during baking, creating steam pockets. Avoid using your hands too much, as the warmth can melt the butter prematurely.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, though it may make the scones denser.

• all-purpose flour - Substitute with gluten-free flour blend: For a gluten-free option, use a blend specifically designed for baking to maintain texture.

• sourdough starter - Substitute with buttermilk: Buttermilk provides a similar tangy flavor and moisture, though it won't offer the same leavening properties.

• sourdough starter - Substitute with yogurt: Yogurt can mimic the tanginess and moisture of sourdough starter, but you may need to adjust the liquid content.

• cubed cold butter - Substitute with margarine: Margarine can replace butter for a dairy-free option, though it may alter the flavor slightly.

• cubed cold butter - Substitute with coconut oil: Solid coconut oil can be used for a dairy-free and slightly tropical twist, but it will change the flavor profile.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, but you may need to reduce the liquid content slightly.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, though it will also add moisture, so adjust liquids accordingly.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder for similar leavening.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor, though the difference is subtle.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly alter the flavor and texture.

• milk - Substitute with oat milk: Oat milk provides a creamy texture and is a good dairy-free option, though it may add a slight oat flavor.

• To keep your sourdough scones fresh, store them in an airtight container at room temperature for up to 2 days. This will help maintain their delightful texture and flavor.

• If you want to extend their shelf life, you can refrigerate the scones. Place them in an airtight container or wrap them tightly in plastic wrap. They will stay fresh for up to a week in the fridge.

• For longer storage, freezing is an excellent option. First, allow the scones to cool completely. This prevents condensation from forming and making them soggy.

• Once cooled, wrap each scone individually in plastic wrap. This helps to protect them from freezer burn and keeps them tasting fresh.

• After wrapping, place the scones in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• When you're ready to enjoy a scone, remove it from the freezer and let it thaw at room temperature for about an hour. For a quicker option, you can microwave it for 20-30 seconds or warm it in a preheated oven at 350°F (175°C) for 5-10 minutes.

• If you prefer to freeze the scones before baking, follow the recipe up to the point of cutting the dough into wedges. Place the unbaked wedges on a baking sheet and freeze until solid. Then, transfer them to a resealable freezer bag or airtight container.

• When baking frozen scones, there's no need to thaw them first. Simply add a few extra minutes to the baking time, keeping an eye on them to ensure they turn golden brown and are cooked through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sourdough scones on a baking sheet.
  3. Lightly cover them with aluminum foil to prevent over-browning.
  4. Heat for about 10-15 minutes or until warmed through.
  5. For an extra touch, brush the tops with a bit of melted butter before reheating.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the scones directly on the rack or on a small baking tray.
  3. Heat for 8-10 minutes, checking halfway to ensure they don’t over-brown.

• Microwave Method:

  1. Place the sourdough scones on a microwave-safe plate.
  2. Cover with a damp paper towel to keep them moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the temperature and heat in additional 10-second intervals if needed.

• Skillet Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place the scones in the skillet.
  3. Cover with a lid to create a mini-oven effect.
  4. Heat for about 5 minutes, flipping halfway through to ensure even warming.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the sourdough scones in the basket, ensuring they are not touching.
  3. Heat for 3-5 minutes, checking halfway to ensure they are warming evenly.

• Steam Method:

  1. Bring a pot of water to a gentle simmer.
  2. Place the scones in a steamer basket over the simmering water.
  3. Cover and steam for about 5 minutes or until warmed through.
  4. This method helps retain moisture, making the scones soft and tender.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Mixing bowl: Combine flour, sugar, baking powder, and salt.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, and milk accurately.

• Measuring spoons: Measure out the baking powder and salt.

• Spatula: Mix the sourdough starter and milk into the dry ingredients until just combined.

• Floured surface: Turn the dough out onto this surface to knead it gently.

• Knife: Cut the dough into 8 wedges.

• Baking sheet: Place the wedges on this sheet for baking.

• Parchment paper: Line the baking sheet to prevent the scones from sticking.

• Cooling rack: Allow the scones to cool after baking.

Pre-measure ingredients: Measure out all ingredients before starting to save time during the baking process.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This way, you can bake the scones whenever you're ready.

Line the baking sheet: Use parchment paper to line your baking sheet for easy cleanup and to prevent sticking.

Use a bench scraper: A bench scraper can help you quickly and cleanly divide the dough into wedges.