Sourdough Scones Recipe

Name: Sourdough Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. all-purpose flour; 1/4 c. whole wheat flour; 4 Tbsp. sugar, divided; 2 tsp. baking powder; 1/4 tsp. baking soda; grated peel of 1 orange; 2 tsp. grated lemon peel; 1/3 c. currants (raisins work fine); 1/2 c. cold butter, cut into small pieces; 3/4 c. sourdough starter

Servings: persons

1 3/4 c. all-purpose flour
1/4 c. whole wheat flour
4 Tbsp. sugar, divided
2 tsp. baking powder
1/4 tsp. baking soda
grated peel of 1 orange
2 tsp. grated lemon peel
1/3 c. currants (raisins work fine)
1/2 c. cold butter, cut into small pieces
3/4 c. sourdough starter

1
In a medium bowl, combine the flours, 3 tablespoons sugar, baking powder, soda, orange peel, lemon peel and currants.
2
With a pastry blender, work in the butter until fine crumbs are formed. Add the sourdough starter; stir with a fork until dough holds together.
3
Form the dough into a ball and knead briefly, only until ingredients are combined.
4
Cut the dough into two equal parts; shape each half into a ball.
5
Flatten into a 5-inch circle, leaving dough slightly higher in the center.
6
Cut each circle into 6 wedges.
7
Sprinkle scones with remaining tablespoon of sugar.
8
Place them on ungreased baking sheet; bake in the middle of a preheated 375u00b0 oven for 25 to 30 minutes.

709

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 c. all-purpose flour, 1/4 c. whole wheat flour, 4 Tbsp. sugar, divided, 2 tsp. baking powder, and more.

Yes, Sourdough Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sourdough Scones

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