Vanessa's Sourdough Scones
Makes 6 large scones, (depending on the size of the cutter)
Prep time: 10 minutes
Cooking time: 20 minutes
- 225g Priors Organic White Flour
- 1 tsp baking powder
- 75g butter, chilled, cut in small pieces
- 50g caster sugar
- ¼ tsp Cornish sea salt
- 125ml buttermilk (but any ordinary full fat milk is also fine)
- 100g of unrefreshed starter
- 1tbsp freshly squeezed lemon juice
- 1 tsp Ndali vanilla powder
- 3–4 tbsp milk
- Extra flour, for dusting
- sugar, for sprinkling
- 1 egg, beaten with a tablespoon of milk for the glaze
- Fresh (Devonian or Cornish) clotted cream & strawberry jam to serve
Unrefreshed leaven is the secret to adding both extra flavour and giving your scones a lighter texture. These are light, golden, have a wonderful crunch on the outside. Unrefreshed sourdough is slightly acidic, which means that it reacts with the sodium bicarbonate in the baking powder. The sodium bicarbonate is a alkaline and the extra acidity from the starter means that is more effective at giving off more carbon dioxide, which means lighter scones. The addition of the sourdough also has the added benefit of your giving your scones better keeping quality.
TIP the less you handle your scones the lighter they are.
- Preheat your oven to 180°C/gas mark 4.
- Put the flour, baking powder, butter, salt and sugar into a bowl. Mix well into bread crumbs texture. Make a well in the centre of your bowl. In a large jug whisk your unrefreshed sourdough starter and the buttermilk, lemon juice and vanilla powder together then pour into the centre of your dry mix. Bring the mixture together to form a sticky dough. If the dough seems a bit too dry, add a drop more milk slowly just a few drops at a time. Likewise if the dough is too sticky then add a dusting of flour to handle it more easily.
- Turn the dough out onto a floured work surface and use your hands to form a 2.5cm round of dough, but try to avoid overworking. Cut out shapes from this using your cutter, depending on your preference you can use heart shaped cutters or even squares, and put them on a baking tray.
- Glaze the scones with the beaten egg mixed with a small drop of milk and bake for 18–20 minutes and sprinkle with sugar as they come out of the oven.
- Cool your scones on a wire rack. If you want to freeze these scones, do so as soon as they are cool.
- Note: Scones are normally best enjoyed the same day, but these really are just as lovely the next day. Keep them wrapped in a linen cloth to stay fresh.