Sourdough Scones With Glaze
Scones are always a great snack. They are perfect breakfast food, coffee treat, mid-day snack and after dinner treat. This recipe is pretty quick to put together.
Sourdough Scones with Lemon glaze
300 g all purpose flour
½ tsp salt
1 ½ tsp baking powder
½ tsp baking soda
⅓ cup sugar
½ cup cold butter chopped into small pieces
(I sometimes use 1/4 c butter and 1/4 c coconut oil)
⅓ cup of chocolate chips (you can add anything you like)
½ cup blueberries
1 cup sourdough starter (240 grams)
1/3 cup milk (I use almond milk) (2.6 ounces)
1 tsp vanilla
½ tbsp lemon juice
little splash of almond milk
½ cup confectioners sugar
In a large bowl, mix flour, salt, baking soda, baking powder and sugar.
Cut in your cold butter with fingers or that one tool they sell (can't remember name -- butter cutter inner?). Add chocolate chips.
Add milk, vanilla and sourdough starter to the flour mixture and mix well. Fold in blueberries if using.
Dump it onto pizza stone or baking pan with parchment paper. Form it into a circle about 1 inch thick. If it is too sticky, dust all purpose flour on top so the circle can be formed. Freeze for about ten minutes.
Pull it out of freezer and cut into pie shape wedges. Gently separate the pieces so they are not touching. Put back into freezer for 50 minutes.
Preheat oven to 400 degrees. Bake for 20-25 minutes until golden brown.
Right before they are done, stir powdered sugar, lemon juice and splash of almond milk. Make sure it is just liquid enough to be able to pour. Drizzle over the scones when they come out of oven.
Alternate: You can also scoop out the mixture and drop onto baking stone. This makes a drop style scone which is just as nice. Its a little less work.
Triple berries also make a wonderful scone!
Alternate way to cut in butter to flour mixture. But just squishing with your hands to break up big pieces works well too.
These are drop style chocolate chip scones and below are triple berry. They look better in real life and taste amazing!!! You won't be disappointed.