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!
Ingredients: 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