Sourdough Scones(Eggless)

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My failed attempt at baking sourdough scones.😅 The finished product was too hard but it looked nice!

I followed this recipe from A- Z. The ended result was suppost to be turned out well, but I forgot to add in baking powder because I used super fine flour, not self raising flour. Argh... my mistake! The scones after baked weren't fluffy but hard. Failure!! Sigh!!😓😪

After cooling the scones, I took one piece of scone and tasted, outer skin is crispy but inside wasn't cooked through! So, I baked the scones again for another 15 mins. Ha... ended result~~ HARD SCONES! 😩😪




Sourdough Scones


400 g self raising flour

100 g cold butter - cut into small cubes

1/4 tsp salt

100 g golden caster sugar

75 g sultanas

40 g dried cranberries

250 g sourdough starter

70 ml warm milk

2 tsp vanilla extract

** If not using self raising flour, remember to add 2 tbsp of baking powder. Baking powder is making the scone raise taller and fluffier crumb.

INSTRUCTIONS:

  1. Preheat the oven to 200c and line a baking tray with baking parchment. Place the flour, salt and butter in a large bowl and rub together with your fingertips until most of the butter lumps have gone. Add the sugar and dried fruit and give it a quick mix.
  2. In a separate bowl, mix the starter, milk and vanilla extract. Pour 3/4 of the starter mixture into the flour mixture and use a round ended knife to work the mixture together. Add more of the starter mixture and work in gently until you have a soft, slightly sticky dough. Don't overwork, or you'll get tough scones.
  3. Tip out the dough onto a floured surface and flatten it out with your hands so that it's about 3cm thick. Use a round cutter dipped in flour (to prevent it sticking) and cut out your scones. Make sure you just press the cutter down rather than twist it - otherwise you'll get scones that rise a bit wonky. Gather the leftover dough, gently rework and cut out the rest of the scones until all the dough is used.
  4. Place on the prepared baking tray, brush with a little milk and place in the oven for 12-15 minutes until golden brown.
  5. Remove from the oven, leave to cool and serve sliced in half with butter.

Recipe from: Nicky Corbishley

Happy Baking!

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