Sourdough Scones

Sourdough Scones: (Northwest Sourdough e book)

 

 

16 large scones / 32 small scones

8 large scones / 16 small scones

Bowl 1: Whisk together:

 

2 Cups (18 oz/510 g) Active Sourdough Starter - 166% hydration

1 cup

¼ cup (2 oz/56 g) evaporated milk

1/8 cup (1 oz/26 g) (or more)

2 sticks(8 oz/226 g) of melted butter

1 stick (4 oz/113 g)

 

In bowl 2: Stir well:

6 cups (1 lb 10.4 oz/748g) all purpose flour

3 cups (1 lb 10.4 oz/374g)

3 tsp (6 oz/17g) salt

1 1/2 tsp 

3 tsp (0.5 oz/14g) baking powder 

1 1/2 tsp 

1 tsp (0.16 oz/4.5g) baking soda  

1/2 tsp 

 

 

  1. Add the dry ingredients of bowl 2 to the wet ingredients of bowl 1. Stir together with a fork and bring the dough into a ball. Place on floured surface and knead the dough ball 10 times.
  2. Using a rolling pin, roll the dough out to about 5/8 inch thick  (0.6 cm), cut the dough into about 14-16 wedges.
  3. Place the wedges on a preheated griddle at 300F/148C degrees. Cook on the top for 10 minutes then flip over onto the bottom for another 10 minutes.
  4. Finally cook on each of the sides for 5 minutes. Take off the griddle and serve immediately.