Monday, May 28, 2012
Beka's Recipes: Sourdough Scones
pumpkin scones recipe.
Sourdough contains naturally-occuring yeast and is full of enzymes that break down anti-nutrient phytates in grains, making it more nutritious and digestible.Too much sourdough, however, usually yields a distinctly unpleasant, overpowering, sour-tasting, baked product.
350gm bread flour (you can replace up to a third of the bread flour with wheat germ or whole wheat flour for added nutrition)
1/4 cup to 1/2 cup white sugar or honey (the pumpkin is sweet, too)
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
140gm (1 1/4) cup liquid sourdough starter
2 tbsp milk, to brush
Baking: 200C or 400F Oven for about 30-40 minutes
1) Prepare the sourdough starter by mixing 1 1/2 cups of flour, 1 1/2 cups of water, and 1/4 cup sourdough starter. Let it rise/ferment overnight.
2) Measure the flour into a large mixing bowl. Mix the cream of tartar, baking soda, sugar (if you are using sugar and not honey), and salt into the flour. Rub the butter in until it becomes fine breadcrumbs. You can use a stand/hand mixer.
3) Add in the sourdough starter. (and honey) and incorporate it well. It should form a stiff but very sticky dough. Use more sourdough starter if necessary.
4) Coat your counter well with plain flour. Pat the dough, coating it well and both sides with flour and cut it out into circles. One batch will yield 12 large scones or 16 little ones (3 inches wide and 1 inch tall)
5) Brush the remainder milk on the tops of the scones. Arrange them on a well-greased baking tray and bake until golden brown on the top and bottom and a toothpick inserted in the center comes out clean
6) Enjoy fresh, sliced in half and spread with salted butter or jam for tea. Store the scones in the freezer to preserve their freshness.