Easy to make scones recipe made using sourdough discard and flavoured with cheese and rosemary. This recipe is my perfect way to use up discarded sourdough starter. Delicious for a brunch, afternoon snack or a luxury breakfast!
round pastry cutter or small jam jar or glass to cut the pastry
Ingredients
270gramsplain white flour
2teaspoonsbaking powder
½teaspoonsalt
75gramsunsalted butter
1egg
90mldouble cream yoghurt or milk
60mlsourdough starter
1small handful grated cheese plus extra for toppings
1tablespoonfresh rosemary
1Milk for brushing & extra flour for dusting
Instructions
Preheat your oven to 180 C (fan assisted) or 200 C electric oven (Gas Mark 6) or 350 F.
Mix together flour, baking powder, salt and butter and with your fingertips, work the butter into the flour mixture until it turns into a crumbly mixture.
Add grated cheddar cheese and lightly crushed rosemary and stir in with a wooden spoon.
Mix the egg, cream and sourdough starter together – in a separate bowl.
Add the egg mixture to the flour mixture and quickly stir in with the wooden spoon.
Turn the dough on a work counter and knead very briefly. At this point, the least you handle your dough, the better. The dough shouldn’t look too smooth, in fact it should look a bit rugged.
Roll out the dough to about 1 inch or 2.5-3 cm thickness.
Cut out the scones using 5 cm round pastry cutter. You will make about 7-8 from this amount of dough, depending on how thick you roll out your dough. When using the pastry cutter, cut straight down the dough and don’t twist the pastry cutter as you do this. This helps the dough to rise straight up, when it’s in the oven.
Place your scones on baking tray (greased or lined with baking parchment) and brush the tops with milk. Don’t let the milk to run down the sides, as this, again prevents the scones from rising in the oven.
Bake for about 10 – 15 minutes, depending on your oven and the size of the scones. Check with a wooden skewer to find out whether the scones are done – if the skewer comes out dry, they are done.
Let to cool a little on a wire rack and then serve. These scones also freeze well.