Sourdough Scones(Eggless)

It was so long I didn't bake scones for breakfast ... This time, I used sourdough starter to make scones.And guess what? Success! Tasty and fluffy!😘

Sourdough Scones

Ingredients:( Makes 8)

220g  all-purpose flour

30g   brown sugar

1 tbps baking powder

½ tsp  salt

70g  cold unsalted butter, cubed

35g  dried cranberries(presoak in water for 15 minutes, drained)

275g   sourdough starter discard or active

120 g milk, plus more for brushing

Instructions:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. In a large bowl, place flour, granulated sugar, baking powder and salt mix until combined. Add cold butter, and rub together with your fingertips until most of the butter lumps have gone. Add the dried fruit and give it a quick mix.
3. In a separate bowl, stir together sourdough starter and milk until combined. Add sourdough mixture to flour mixture, stirring with a fork just until dough comes together. Turn out dough onto a lightly floured surface, and knead a few times until a slightly sticky dough is formed.
4. Gently pat dough into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.
5. Place scones on prepared pan. Brush top of scones with milk.
6. Bake for 20 to 25 minutes or until the scones are golden brown. 
7. Remove from the oven, leave to cool and serve warm or at room temperature.

Notes:

• Store leftover scones in an air-tight container on the counter for up to 4 days.
• To freeze baked scones, let them cool completely and then wrap tightly in plastic wrap. Freeze up to 3 months. When ready to eat, let thaw at room temperature or heat them up in the microwave.

Happy Baking!