Chocolate Chip Sourdough Scones Recipes
SOURDOUGH SCONES
While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
Provided by HARDINGAGGIES
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk together the flour, salt, cream of tartar, baking soda, sugar, and apple pie spice in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough.
- Turn the dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the scones on the prepared baking sheet about 1 inch apart. Repeat with remaining pieces of dough. Brush the tops of the scones with milk and sprinkle with coarse sugar, if desired.
- Bake until the scones just start to turn golden, 12 to 15 minutes.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 27.2 g, Cholesterol 10.4 mg, Fat 4.3 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 2.5 g, Sodium 184.3 mg, Sugar 8.4 g
CHOCOLATE CHIP SOURDOUGH SCONES
Steps:
- in a medium size mixing bowl, whisk the flour, sugar, salt, and baking powder together. use a cheese grater to grate the butter into the bowl. toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. cut the flour into the butter using a pastry cutter or a bench scraper utnil the mixture comes together in pea size crumbs. add the chocolate chips and stir.
- in a separate bowl, whisk the starter, egg, vanilla and milk until smooth. pour into the dry ingredients and use a fork to gently mix. the dough will be crumbly, resist the urge to add more liquid.
- dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8" disc.
- cut the dough into 8 wedges. arrange the wedges onto a parchment lined baking sheet with space in between each wedge. place the baking sheet in the fridge to chill for 30 minutes.
- when ready to bake, preheat the oven to 400F. brush the top of the scones with heavy cream and sprinkle with sanding sugar. bake for 20-25 minutes or until the scones are golden brown. remove and serve warm.
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- In a food processor, pulse together 1 cup all-purpose flour and cubed butter until the butter is in pea-sized crumbles. Pour the butter and flour mixture into a large mixing bowl.
- Add an additional 1 cup of flour to the mixing bowl, along with the sugar, salt, baking powder, and chocolate chips. Mix together and set aside.
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- Preheat the oven to 400°F. Lightly grease (or line with parchment) a baking sheet., In a medium-sized bowl, whisk together the flour, salt, sugar, and baking powder until thoroughly combined.
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- Place butter and dry ingredients into a food processer and pulse until the butter is in small, pea-sized chunks.
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- In a medium size mixing bowl, whisk the flour, sugar, salt and baking powder together. Use a cheese grater to grate the butter into the bowl. Toss the grated butter with the flour mixture with a fork to coat and separate the pieces of butter. Cut the flour into the butter using a pastry cutter or a bench scraper until the mixture comes together in pea size crumbs. Add the chocolate chips to the mixture and stir.
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- In the bowl of a stand mixer or large bowl, whisk together both flours, the sugar, baking powder, salt and baking soda. Add the spices, if using, and whisk them into the dry ingredients. Add the butter, toss it to coat with the dry ingredients, then place the bowl in the freezer until the butter is well-chilled, 10 minutes.
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- Scrape the dough onto a lightly floured work surface and shape with your hands into a 7-inch-diameter disk, 1 ½ inches thick. Cut the disk into 8 wedges, then arrange the wedges on the prepared baking sheet, spaced evenly apart. Freeze the scones on the baking sheet for at least 30 minutes.
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