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    Home > Cakes, Desserts & Treats

    Sourdough Scones

    Published: Mar 16, 2014 · Modified: Feb 7, 2019 by Nicky Corbishley

    Go to Recipe Print Recipe

    Recipe for amazing perfect sourdough scones with sultanas and cranberries. Tasty, fluffy and bloomin lovely with a thick smear of salty butter and a good old English brew!

    Sourdough Scones - Perfect with a cup of tea

    I've been lovingly caring for the sourdough starter I made a month or so ago.  I mastered the art of general bread making - with a little help from Mr Hollywood - about a year ago (it was a happy day for me when my dough addicted husband declared my bread delicious.  I'd had far too many 'hmmm it's okaaaay' comments!).

    So I thought I'd up my game and try some artisan bread.

    After baking a delicious looking loaf (that took around 19 hours from start to finish), I had to shamefacedly admit that I don't like sourdough bread (blush).

    How disappointing! I'd had it a few times when we were on holiday in California, and I don't think I really liked it then, but I wanted to think I was a bit of a foodie, and therefore it was the law that I liked sourdough bread.  Oh well.  As with olives, I'll keep trying in the vain hope that I can eventually look sophisticated like the rest of you sourdough/olive eating folk.

    After a second failed attempt with Mr Hollywood's almond and honey sourdough, I admitted defeat with the breads and decided to give my starter one last chance in a cake (can you call a scone a cake?) before bringing an end to it's wasted life.

    And guess what? Success! Tasty, fluffy and bloomin lovely sourdough scopes with a thick smear of salty butter and a good old English brew!

    Sourdough Scones - Perfect with a cup of tea

    The Sourdough Scones Recipe:

    Sourdough Scones

    By: Nicky Corbishley
    Recipe for amazing perfect sourdough scones with sultanas and cranberries. Tasty, fluffy and bloomin lovely with a thick smear of salty butter and a good old English brew!
    4.94 from 16 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Cakes
    Cuisine British
    Servings 10 Scones
    Calories 319 kcal

    Ingredients
     

    • 400 g (3 ¼ cups + 1 tbsp) self raising flour
    • 100 g (6 ½ tbsp) cold butter - cut into small cubes
    • ¼ tsp salt
    • 100 g (½ cup) golden caster sugar
    • 75 g (â…œ cup) sultanas
    • 50 g (¼ cup) dried cranberries - you can swap the sultanas and cranberries for other dried fruit like raisins/cherries etc if you like
    • 250 g (1 cup) sourdough starter
    • 70 ml (4 ½ tbsp) whole milk, warm, but not hot - semi skimmed will do if you haven't got whole
    • 2 tsp vanilla extract

    For brushing:

    • 2 tbsp milk

    INSTRUCTIONS
     

    • Preheat the oven to 200C/400F (fan) and line a baking tray with baking parchment.
      400 g (3 ¼ cups + 1 tbsp) self raising flour, 100 g (6 ½ tbsp) cold butter, ¼ tsp salt, 100 g (½ cup) golden caster sugar, 75 g (⅜ cup) sultanas, 50 g (¼ cup) dried cranberries
    • Place the flour, salt and butter in a large bowl and rub together with your fingertips until most of the butter lumps have gone. Add the sugar and dried fruit and give it a quick mix.
    • In a separate bowl, mix the starter, milk and vanilla extract.
      250 g (1 cup) sourdough starter, 70 ml (4 ½ tbsp) whole milk, warm, but not hot, 2 tsp vanilla extract
    • Pour ¾ of the starter mixture into the flour mixture and use a round ended knife to work the mixture together. Add more of the starter mixture and work in gently until you have a soft, slightly sticky dough. Don't overwork, or you'll get tough scones.
    • Tip out the dough onto a floured surface and flatten it out with your hands so that it's about 3cm thick. Use a round cutter dipped in flour (to prevent it sticking) and cut out your scones. Make sure you just press the cutter down rather than twist it - otherwise you'll get scones that rise a bit wonky.
    • Gather the leftover dough, gently rework and cut out the rest of the scones until all the dough is used.
    • Place on the prepared baking tray, brush with a little milk and place in the oven for 12-15 minutes until golden brown.
      2 tbsp milk
    • Remove from the oven, leave to cool and serve sliced in half with butter.

    ✎ Notes

    Nutritional Information is per serving.

    Nutrition

    Calories: 319kcalCarbohydrates: 53gProtein: 6gFat: 9gSaturated Fat: 5gCholesterol: 22mgSodium: 134mgPotassium: 105mgFiber: 1gSugar: 17gVitamin A: 260IUVitamin C: 0.2mgCalcium: 20mgIron: 0.5mg
    Keywords How to make sourdough scones
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Sourdough Scones - Perfect with a cup of tea

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Nikki says

      May 06, 2023 at 11:30 am

      4 stars
      I added cinnamon and chopped apple. Very easy to make.
      Could you leave them to rise a little before baking? What would happen?

      Reply
    2. Jackie says

      October 17, 2021 at 2:21 pm

      5 stars
      Tried this today and the scones came out lovely. Thanks so much for sharing this recipe.

      Reply
    3. Peroline says

      August 27, 2021 at 3:03 pm

      5 stars
      Really good scones nice and light and fluffy. My son in law thought that they came from a shop!

      Reply
    4. Graham says

      April 29, 2021 at 12:49 pm

      You say you don’t like sourdough bread. I’m guessing because it’s too strong, usually because people use very little leaven. Try again using 3/10 leaven, 4/10 flour, 3/10 water and 1% salt. Think you’ll find you love it.
      Give it a go.

      Reply
    5. Jessica says

      April 08, 2021 at 8:21 pm

      5 stars
      I make them with oat milk and have made them over and over and over! Love

      Reply
    6. Kelly says

      March 22, 2021 at 5:32 pm

      5 stars
      So good I am about to make them again!

      Reply
    7. Lara says

      March 10, 2021 at 4:59 pm

      Is this with fed or discard starter? I was just about to make it and realized it's not clear

      Reply
    8. Trudy Normanton says

      February 12, 2021 at 10:01 am

      5 stars
      Brilliant recipe, say to follow and the scones were brilliant. Thank you x

      Reply
    9. Joao Grilo says

      January 25, 2021 at 1:10 pm

      5 stars
      Lovely scones, with the added bonus of fermentation.

      Reply
    10. Fiona says

      December 06, 2020 at 1:31 pm

      5 stars
      So quick and easy! Tastes great. Only change I made was adding tsp of lemon juice in place of tsp milk

      Reply
    11. Dadyma says

      November 14, 2020 at 9:19 pm

      5 stars
      Just baked them they were almost perfect. As oven temperatures can vary slightly, I feel I needed to leave them in a couple of minutes longer some of them were slightly dense inside.
      Delicious otherwise. Will certainly be trying again. Thanks for sharing the recipe

      Reply
    12. Beth Melidonis says

      October 28, 2020 at 4:56 pm

      5 stars
      This is my second time making this recipe and there wouldn’t be a second time if I didn’t love it. The dough was always a little wet in the end but I have fixed it with a couple tablespoons powered milk. All is good now and I use dates and apricots. 😋

      Reply
    13. Pat Render says

      August 09, 2020 at 4:49 pm

      Made these today. Took a bit longer to brown in conventional fan oven at 180 but browned much quicker in steam oven on circotherm setting. Only taste tested the conventional oven one so far. Delicious and a great way to use up sour dough discard. The steam oven ones felt lighter so will go that way next time probably. Thanks.

      Reply
    14. Frankie Blake says

      June 22, 2020 at 2:39 pm

      Found I needed to add at least another 85gms sourdough starter as was far too dry. Should your recipe say 170ml/gm rather than 70?
      Having said that, with the extra liquid everyone says they are the best ever.

      Reply
      • Nicky Corbishley says

        July 22, 2020 at 2:28 pm

        Hi Frankie, the recipes uses 250g of sourdough starter. The 70g was for the milk. Glad you enjoyed them 🙂

        Reply
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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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