Sourdough Scone Recipe

July 22, 2021

Today on the blog, we share a recipe from DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More by John and Jessica Moody for sourdough scones! With berry season in full swing and fresh fruit stands popping up this scone recipe is sure to be a favourite all summer long.

Hell Hath No Pastry Like My Wife’s Scones

A traditional breakfast food, scones also make a nice snack or lunch dessert. They are like a sweet biscuit, sometimes with added fruit or other flavorings.

Sourdough Scones Recipe

Prep Time

10-15 minutes

Cook Time

25-30 minutes

Servings

Makes 12 scones

Ingredients

2¼ cups spelt flour (or 1¾– 2 cups whole wheat flour)
½ cup sucanat or coconut sugar
2 teaspoons cinnamon
12 tablespoons (1½ sticks) butter, lard, or leaf lard
½ cup sourdough starter
5 tablespoons (¼ cup + 1 tablespoon) milk
1 tablespoon baking powder
1 teaspoon salt

Method

The night before, combine flour, sugar, and cinnamon. Using a food processor or pastry blender, cut in butter, lard, or leaf lard until pea sized. Work the ingredients until a crumbly mixture forms.
Place in a medium-sized mixing bowl. Add starter and milk. Stir gently until a thick dough forms. You may need to use your hands to make sure the ingredients are fully incorporated.
Cover the bowl with a damp cloth and set in a warm place overnight.
In the morning, preheat the oven to 375°F.
Combine baking powder and salt, and sprinkle over the dough. Gently fold the dough 10 or so times until the dry ingredients are well dispersed.
Divide the dough into 2 equal lumps and form the lumps into two 6-inch disks. I like to shape the disks using a 1-quart round Pyrex then removing and flattening the dough slightly with my hands. Any round bowl about the right size with a flat bottom will do.
Cut the disks into thirds. Cut the thirds in half, yielding 6 scones per disk.
Brush the scones with milk and lightly sprinkle with sucanat or another sugar.
Transfer the scones onto a baking sheet. You may want to use parchment to prevent the scones from sticking to the sheet. Bake for 25 to 30 minutes, rotating once after about 15 minutes.
The scones should be lightly brown. Allow to cool for 3 to 5 minutes, then remove from the baking sheet and enjoy.

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