150g butter, chilled and cut into small pieces, 1/2 tsp Cornish Sea Salt (I used garlic sea salt), 250ml plain yoghurt and whole milk mixed (full fat milk or buttermilk would also be fine), 50g grated parmesan or other strong hard cheese. In the meantime I peeled and cubed some butternut squash and sweet pepper and stirred them about in the spice mix. Change ), You are commenting using your Twitter account. 450g flour; 2 tsp baking powder; 150g butter, chilled and cut into small pieces; 1/2 tsp Cornish Sea Salt (I used garlic sea salt) 250ml plain yoghurt and whole milk mixed (full fat milk or buttermilk would also be fine) 200ml unrefreshed sourdough starter; 2 tbsp lemon juice; 1 tsp mustard powder Top the scones with more cheese, this batch has parmesan. 60g cheese, grated obviously 5g salt Put the dough on the counter, knead briefly then pat out to desired thickness, no need to use a rolling pin. 350g self raising flour 90g cold butter cut into cubes 5g salt 7g baking powder 60g cheese, grated obviously 220g milk This time it was white flour so I added equal quantities of flour and water (100g) to the remaining starter, stir it well and put it back in the fridge. 90g cold butter cut into cubes As much as I love my sourdough starter, throwing away the discard every day seems more wasteful that I would like. Add the grated cheese and stir in. The freshly baked scones were perfectly timed for an impromptu family lunch at daughter J's house where some Dad DIY is underway. Privacy Policy My son likes to pluck them straight from the oven and eat them as is, dropping ht crumbs all over the shop, but they’re not at their best until they’ve cooled, at which point you should slather them in butter and enjoy! 350g self raising flour Start off by mixing the butter into the flour using your hands (or fingers mostly) to rub the flour and butter together until it gets sandy in texture. Don’t be afraid to give them a bit of height! Change ), You are commenting using your Google account. I needed an extra 5 minutes for mine because the temperature gauge on the oven is a bit temperaturemental. Cookie Policy Bring the mixture together to form a sticky dough. It’s perfect for those occasions when you want to bake something quickly with the minimum of fuss. The sourdough starter works better if it is hungry (ie unrefresehd) as the remaining starter is a fed afterwards. I’ve had mixed success with scones in the past, and cheese scones in particular. Turn the dough out onto a lightly floured surface and divide it into 4 pieces. These Sourdough Cheese & Wild Garlic Scones … If we are not eating sourdough bread with our soup, we are definitely eating Cheese Scones. Leave to rest for about 10 mins the scones will start to rise. Recipe for amazing perfect sourdough scones with sultanas and cranberries. How to make Sourdough Scones: To create a Sourdough Scone from a basic scone recipe just replace 1 cup of the buttermilk with a cup of unfed sourdough starter, aka, sourdough discard. Preheat oven to 180C fan. Made these yesterday, the are really super. I like to add a little mustard to my cheese scones as it adds an extra depth of flavour. I've got loads of brown risotto rice which takes an absolute age to cook so I set that cooking with some chicken stock. Copyright. Do not be tempted to chuck more in. Change ), You are commenting using your Facebook account. We bought a little pot for all the kids as a holiday present - makes a change from a stick of rock or box of sticky fudge! I know it’s only flour and water, but I’m a cheap old git and I want to get everything I can out of my resources. Try adding other cheeses or adding 100g cooked, chopped broccoli. Prepare the baking tray by sprinkling flour across it. Having a big family means that this rarely happens, but what is life without hope? Bake for 18–20 minutes until lightly brown on top and firm to the touch. Add a little cold water if needed. Once mixed, turn out onto a floured surface and using your mits, flatten the dough out a bit to a desired thickness and using a cutter or knife, cut out your scones. Or, this recipe is perfectly sized to fit into 12 muffin tins. While this was bubbling away I fried some spices. We don’t want to develop any gluten. Grease up a baking sheet or two, place your scones on them and bake for 15-20 minutes, depending on how thick they are. In a large jug whisk the unrefreshed sourdough starter and the yoghurt and milk  and lemon juice then pour into the centre of your dry mix. Now chuck in every thing else and very gently mix it all together. Mix the salt and pepper into the flour. Pat or roll one piece of … Method. It important that you don’t over mix otherwise they’ll get tough and dense. I added some wild rice as well for a bit of variety and this also takes an age to cook. We want soft, light, crumbly scones. Thank you. It was a veeerrry ripe and strong parmesan anyway as it was a reduced price bargain due to short "use  by" date. I've adapted the recipe to make cheese scones because they are my favourite. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Bake at 180c for 10 minutes or until brown. I prefer to use Colemans English mustard powder as I think that "wet" mustards are a bit too vinegary. If it doesn’t work, who cares. Enter your email address to follow this blog and receive notifications of new posts by email. I used my Kenwood Chef. Like most baked things, it’s better to let them cool a bit before tearing into them. By using the site you accept our cookie policy. Weigh the starter into a small bowl, stir in the egg and yoghurt. Rub the butter or margarine into the flour until a fine crumb. DIY Dad was going to need something tasty and preferably done by someone else after a hard day grafting so I put my thinking cap on and rustled up some store cupboard dinner (I couldn't be bothered to shop). Preheat your oven to 180c. Cheesy, fluffy and with a slight chilli heat, these savoury scones are brilliant as an accompaniment for soups, salads, or as a simple snack! So, based on only what was to hand I came up with a butternut squash and sweet potato risotto. This week I used my 'Derbyshire' starter which is mostly wholemeal, although it does tend to be fed with whatever is handy.