Sourdough Scones

I really enjoy a good scone.

Until a few years ago, I thought only royalty ate scones.

 

Either I was wrong, or someone forgot to tell me something pretty important.

 

Actually, scones originated in Scotland, were made with oats and cooked on a griddle. They were usually served with clotted cream, honey, or lemon curd. Sometimes dried fruit was added and then they were called "fancy scones".

 

Up until a couple of weeks ago, I thought that I had Irish ancestry.

 

Someone got it wrong. I'm actually Scottish.

 

My life is about revelation. And quite often, denial.

 

So technically, this recipe is from my people.

 

Even if I've only known about them for a short time.

 

Now, is there any royalty in the mix I should know about?

 

Sourdough Scones

 

1 cup hard white wheat flour

1 cup unbleached, organic white flour

3 Tb. organic sugar

1/2 t. sea salt

1/3 cup unsalted butter, chilled and diced

1/2 cup sourdough starter

1 egg, beaten lightly

2 Tb. milk, room temperature

cream for wash

In a food processor, combine flours, sugar, and salt, then cut in the butter by pulsing a few times until the mixture resembles coarse crumbs.

Place the flour mixture into a mixing bowl and add the sourdough starter, egg, and milk, then mix well.

I forgot to set out the milk, so in a pinch, had to bring it to room temperature by placing it in very warm water for a few minutes.

 

Turn the dough out onto a lightly floured board and knead until smooth, about 2 minutes. Roll the dough out into a circle no more than 3/4-inch thick, then cut into 12 wedges.

Cover with a clean dish towel and let rest for 30 minutes.

Preheat the oven to 425F.

 

Line a cookie sheet with parchment paper and place the scones approximately 1 inch apart, onto the sheet. Brush with cream.

 

Bake for 15 minutes, or until golden brown. Cool on a wire rack before serving.

 

And of course, serve with clotted cream, honey, or lemon curd.

 

Enjoy!