I used to hate scones, then I went to London and learned just how delicious they can be – especially fresh out the oven! For these scones, I used half whole wheat flour for a little health boost, (don’t mind all the butter), and added lemon zest and cranberries – feel free to swap for addins of your choice! This recipe makes 16 scones, I docked one star because I don’t know a healthy alternative to all the butter.
Ingredients
180 grams sourdough starter or discard
160 grams kefir or buttermilk
150 grams all purpose flour or bread flour
150 grams whole wheat flour
67 grams granulated sugar
2½ teaspoons baking powder
½ teaspoon baking soda
8 grams salt
Zest of one lemon
9 tablespoons cold butter (frozen and grated with cheese grater)
5 oz bag of cranberries (roughly one cup)
Turbinado sugar for topping
Instructions
- If baking right away preheat oven to 375°F
- Add flour, sugar, baking powder, baking soda, salt, and lemon zest in a bowl and mix.
- Mix kefir/buttermilk and sourdough starter together in a separate bowl.
- Grate frozen butter into flour mixture, and lightly mix in batches until butter is slightly mixed – should be crumbly (shown in picture below). Add sourdough and kefir mixture and gently fold the mixture until it starts to combine.
- On a floured surface, flatten and fold the dough four times (use envelope method depicted below) or until it comes together. Use a scraper and rolling pin to make this job easier. Folding the dough creates layers as you can see in the pictures below. Avoid over mixing the dough and put it in the freezer for a bit if the butter gets to soft.
- Split the dough in half, put one half in the freezer while you work on the other. Shape one of the dough pieces into a circle and cut into 8 pieces. Place pieces on a parchment lined tray and freeze while you do the same to other half of the dough.
- Top with Turbinado sugar and bake for 15 – 22 minutes or until golden brown. Allow to cool for a few minute before eating! You can alternatively freeze in a freezer bag and take out right before preheating the oven to bake when ready!
