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 to cook off another day.
Save the recipe to Pinterest here!
Sourdough cheese scones
Ingredients
- 100 g/3½oz sourdough starter 100% hydration
- 350 g/12oz self-raising flour
- 1 tsp salt
- 1 tsp baking powder
- 85 g/3oz cold butter cubed
- 75 g/2½ grated cheese something like a mature cheddar
- 250 g/9oz buttermilk
Instructions
- Preheat the oven to 220ºC/425ºF/Gas mark 7 (about 200ºC if you have a fan oven)
- Grease a large, shallow baking tray
- In a bowl, mix the flour, cream of tartar and salt. Add the butter and rub with your fingers (or use a pastry blender) until it resembles fine crumbs
- Make a well in the dry flour mixture and add the buttermilk and sourdough starter and combine using a flexible plastic dough scraper/cutter. Add the cheese and blend
- Transfer the dough onto a lightly floured surface and pat it down to so it's about 4cm thick
- Make into scones using a round pastry cutter
- Carefully transfer to the greased tray and brush the top of each scones with a bit of beaten egg or milk
- Bake until risen and golden on the top, about 12-15 minutes
Fantastic recipe !!!