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 minutesminutes
Cook Time 15 minutesminutes
Servings 8
Author Annie N
Ingredients
2 1/2cups(350g) plain/all-purpose flour
2tspbaking powder
Pinch of salt
1/3cup(66g) caster sugar
1stick(113g) unsalted butter,cold and cubed
1cup(164g) sultanas,or you can use raisins
1large egg
1cup(240g) sourdough starter*
3tbspdouble 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.