Sourdough Dried Fruit Scones
From jo_jo_ba 15 years ago
- 30 minutes to make
- Serves 12
Adapted from http://frazgofeasting.blogspot.com/2009/03/sourdough-dried-fruit-scones.html, these are made without any kind of added fat or eggs (and would be fat free if you use skim milk). They're a good, quick carb hit that's completely customizable and a great way to use up starter toss-off. Read more For Easter I soaked the fruit (raisins and currants) in amaretto and made crosses on the baked scones with a confectioner's-sugar and almond extract icing. See less
Ingredients
- 1 cup 100% hydration sourdough starter (can be "old") shopping list
- 1/4 cup 1% milk shopping list
- 1 1/2 cups flour shopping list
- 1 cup whole wheat flour shopping list
- 2 tbsp brown sugar (more, if you like) shopping list
- 1/4 tsp salt shopping list
- 1 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 3/4 cup assorted chopped, dried fruit shopping list
- milk for brushing shopping list
How to make it
- Combine starter, milk, flours, brown sugar, salt, baking powder and baking soda in a large bowl.
- Mix well, until it comes together into a ball.
- Add the dried fruit and mix for 1-2 minutes.
- Turn out onto a well floured board (I actually like to mix the dusting flour with cornstarch for a less "gluteny" result).
- Pat dough into a rough square.
- Cut into even pieces and place on silpat or parchment paper.
- Let rest while you preheat the oven (the 15 minutes or so it will take is perfect).
- Preheat oven to 375F.
- Brush scones with milk and bake 30-35 minutes. Cool 10 minutes on the sheets, then move to a wire rack.
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