This week I’ve made a batch of sourdough cheese scones. I’ve made sweet scones before, I’ve made savoury scones before but I’ve never used sourdough in a scone recipe before. They’re quick to make, quick to cook and alas – quick to consume too!
You can double up on the recipe and, after the egg-wash stage, put a dozen in the freezer for another day.
I hunted around the internet for a sourdough focaccia recipe that I liked the look of and finally came across one on the Grain Mill Wagon blog. It’s easy to prepare, I left the dough to prove overnight in the coldest room in the house then, in the morning, added the toppings and popped it in the oven.
It was lovely teamed with a big green salad, a bowl of olive oil and balsamic vinegar for dipping into and glass of wine!
We found a great one on the Breadtopia website. What makes it extra useful is that Eric Rusch guides you through with an accompanying video. Being able to see his “stretch & fold” no-knead method in action is really helpful!
530 gms whole spelt flour
350 gms water
10 gms salt
3 tbs honey or sugar or 2 tbs agave
¼ cup sourdough starter
Follow the directions in Breadtopia‘s 2-part video below, then bake the loaf at 230°C for 45 minutes or until the bread’s internal temperature is 90-95°C
It begins with making a starter. This is a living, breathing culture. There are various methods of making a starter – flour & water, flour & apple juice – ours is a mixture of flour, milk & natural yoghurt. No extra yeast is added, it relies on naturally occurring yeast in the flour and air. The starter is ‘fed’ daily – we feed ours with:
4 tablespoons strong white bread flour
3 tablespoons milk
1 tablespoon natural yoghurt
Some bakers have nurtured the same starter for decades… even centuries!
A portion of starter is added to flour & water for each new loaf – along with any additional ingredients such as seeds, cheese, honey etc.
We’ve been very pleased with the results!
The bread has a lovely open texture and distinctive sourdough smell & taste.
It’s great with all kinds of food – it’s particularly good with different cheeses, cooked meats, pickles etc – it was, in fact, ideal as part of this traditional Ploughman’s lunch.
And when it’s past its best, it makes great breadcrumbs for future use!
If you fancy having a go yourself, here are a few links to websites & books that we’ve found helpful: