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Sourdough Scones

Saturday, November 29, 2014

2-1/2 cups flour
1/2 teaspoon kosher salt
1-1/2 tsp baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup cold butter cut into 8 pieces
1 cup sourdough starter
1/3 cup half-and-half (plus more if necessary)
zest of one lemon

1/4 cup fresh lemon juice
1/4 cup sugar

Measure flour, salt, baking powder, baking soda and sugar and lemon zest into a large bowl. With pastry cutter or fingers cut in cold butter until mix resembles course sand. In a small bowl mix half-and-half and sourdough starter together. Add starter mixture to the large bowl and stir in until it just forms a ball, adding a little more liquid only if necessary. Dough should be heavy and thick. Don’t overwork.

Spread on wax paper. Cover with plastic wrap and place in refrigerator to rest for an hour.

Preheat oven to 400°F. Remove dough from refrigerator, remove wax paper, invert on cutting board. Cut into 8 equal size pie shape wedges. Place on parchment- or silpat-lined baking sheet, and bake for 18-20 minutes, until golden brown.

While baking, make glaze. Stir sugar into lemon juice in a small pot on the stove until dissolved. Set aside to cool. Drizzle or brush over warm scones.

Serve warm.

One Comment leave one →
  1. Sunday, November 30, 2014 2:06 pm

    We also decided that these will be a great base for strawberry shortcake!

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