These here scones are the best. The most delushious. The fluffiest. Ever!
Perfection for afternoon tea, warmed and served with cream and jam or in this case butter and bramble jelly.
I’ve recently started on a bit of a sourdough journey and am hooked – completely hooked on the whole process (which I’m documenting over on the on the All About Bread page if you fancy taking a look!) I have struck gold my friends, gold I tell you, with these sourdough scones.
2 cups self-raising flour
1/4 cup golden caster sugar
1/2 teaspoon sea salt
1 tsp bicarbonate of soda
2/3 cup butter, chilled and cut into little cubes
1 cup sourdough starter
4 tbsp buttermilk or milk
1 beaten egg
Cinnamon sugar (mix caster sugar and cinnamon together to taste!)
Preheat oven to 180 and line a tray with baking paper. Combine the flour, sugar, salt, bicarb soda and butter in a large bowl and rub the butter into the mixture until it resembles rough breadcrumbs. Now add the starter and the milk and bring together with a fork. Tip mixture out onto a lightly floured work surface and roll out until about 2.5/3cm thick. Cut into rounds using a cup or scone cutter and place on the baking tray. Brush with the beaten egg and sprinkle with the cinnamon sugar. Bake for 20 minutes or until golden brown and serve warm with whipped cream and jam. Makes about 9 medium-sized scones.