While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
Ingredients
- ½ cups bread flour: 2 piece
- salt: 0.5 tsp
- cream of tartar: 1 tsp
- baking soda: 1 tsp
- white sugar: 0.5 cup
- apple pie spice: 1 tsp
- butter: 0.33333 cup (cold)
- ¼ cups sourdough starter: 1 piece
- milk: 2 Tbsp (optional)
- coarse sugar: 2 Tbsp (for garnish)
Metric Conversion
Stages of cooking
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Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Whisk together the flour, salt, cream of tartar, baking soda, sugar, and apple pie spice in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough.
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Turn the dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the scones on the prepared baking sheet about 1 inch apart. Repeat with remaining pieces of dough. Brush the tops of the scones with milk and sprinkle with coarse sugar, if desired.
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Bake until the scones just start to turn golden, 12 to 15 minutes.
