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These Sourdough Sultana Scones are packed full of fruit and made with a cup of sourdough starter to give a tangy, earthy flavour. Flaky, buttery and easy to make, they're bound to become a family favourite!
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Sourdough Sultana Scones

These Sourdough Sultana Scones are packed full of fruit and made with a cup of sourdough starter to give a tangy, earthy flavour. Flaky, buttery and easy to make, they're bound to become a family favourite!
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8
Author Annie N

Ingredients

  • 2 1/2 cups (350g) plain/all-purpose flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1/3 cup (66g) caster sugar
  • 1 stick (113g) unsalted butter, cold and cubed
  • 1 cup (164g) sultanas, or you can use raisins
  • 1 large egg
  • 1 cup (240g) sourdough starter*
  • 3 tbsp double cream

Instructions

  • Preheat the oven to 200C/400F and line a baking tray with grease proof paper or a silicone sheet.
  • Place flour, baking powder, salt, sugar and butter into a large bowl. Either use a pastry cutter, or your fingers to cut/rub the butter into the dry ingredients. You're looking for a coarse breadcrumb texture.
  • Add in the sultanas and stir until all are coated by the flour mixture.
  • Add in the egg and sourdough starter and begin to bring together with a wooden spoon. As the mixture comes together, add in 2tbsp of the cream. Continue to bring together. Add in the final tbsp of cream, if required.
  • Dough should form one large lump and come away from the sides of the bowl. A few crumbly bits is fine, you don't want a sticky dough either.
  • Tip the dough onto your prepared pan and shape into a 9 inch round, 1/2-3/4 inch thick.
  • Take a large knife, or pizza cutter, and cut in half, then into quarters, then diagonally both ways to end up with 8 wedges.
  • Separate the edges, leaving a 2 inch gap between scones. Place in the oven for 14-18 minutes, until risen and golden. They'll look matte on top in the oven light and feel firm, but springy to the touch. Mine took 16 minutes.
  • Leave to cool for at least 10 minutes before tucking in! You can serve them warm or at room temperature, slathered in butter, jam, chocolate spread etc.
  • Keep Sourdough Sultana Scones in an airtight container, at room temperature, for 4 days.

Notes

*I feed my sourdough started the day before I want to make the scones, so it's nice and freshly active.