Organic Sourdough Scones

The night before (or at least 8 hours before) mix 1 cup of your sourdough starter with enough whole grain flour (soft or hard) to make a stiff dough and then place in fridge till you make scones. In the morning add the ingredients below.

Base ingredients:

  • 1/4 cup cold butter, lard, or coconut oil (cut into small pieces)
  • 2 Tbs. arrowroot powder
  • 1/2 tsp. Celtic sea salt
  • 1/4 tsp. baking soda
  • Extra unbleached white flour (for shaping)

For sweet scones add:

  • 2 Tbs. sweetener (rapadura, Sucanant, honey, maple syrup, or a pinch of stevia powder)
  • ¼ cup of chopped dried fruit and nuts
  • ½ tsp. spices

My kids prefer just plain scones and then they add butter and honey after they are cooked. I like to add chopped dried unsulfured apricots, crispy walnuts, and cinnamon and cardamon with ¼ tsp. of almond extract.

For savory scones add:

  • ¼ cup grated cheese (cheddar or gruyere)
  • 1 tsp. dried herbs (oregano, thyme and rosemary is what I use)

Preheat oven to 375 degrees F.
In a bowl mix the base ingredients together. Add the ingredients for either sweet or savory or leave plain. Mix until there are small butter pieces visible. Put on a floured surface and roll out and fold about three times to get a layering effect. Shape into a circular disc, about 1 inch thick. Cut into triangle shapes (like cutting a pie), or use a large cookie cutter to make round shapes. Bake for 25-30 min. on a greased cookie sheet. Enjoy with butter.

Lorraine Carlstrom
250-352-3860