Not up for baking loaves of bread? Honestly, much of the time, I’m not either. But we love the sourdough flavor. These Country-Style Sourdough Scones could be just the thing for when you need a quick “Sourdough Fix!”
I find that these make a nice alternative to English Muffins. And don’t you just love fresh-baked anything? Especially in a bread-type of form?
You Will Need
Water
Flour (We find that whole grain flour works best at the Mountain Farmhouse)
Baking Soda
Maple Syrup
Salt (optional)
Make the Scones
First, you need to take some of your starter and put it into a bowl.
Stir in the water.
Then add the flour.
Cover the bowl loosely with a piece of cheesecloth or a tea towel and place in a warm place to rise. I let it rise for at least a few hours. If you have the time to wait, let it rise all day, overnight, or up to 24 hours total.
Sprinkle the baking soda over the risen dough.
Then add the maple syrup. Mix this and the baking soda into the dough thoroughly. If using salt, mix this in now as well.
Next Steps
Stir it up really, really well. You can also use dough hooks on an electric mixer, a wooden spoon, or simply dig in and knead it a bit with your clean, floured hands.
If you like, let it rest a few minutes. I get impatient, so I never do this and it still comes out great!
Heat some oil on medium-high heat in an oven-proof, lidded skillet. We have also used vegan “butter” and it has worked beautifully.
This dough is sticky. Working on a floured surface, with flour-covered hands, is very helpful.
Time to Cook
Pat the dough into a large round and place in your prepared, oven-safe pan. Cover and cook for 10-15 minutes on medium-low heat. Carefully, with pancake turner and spoon, flip the whole thing over.
Cook for another 5 minutes.
If you like, “score” the dough circle into 6 or 8 wedges. This step is completely your preference. The scones are delicious with or without scoring!
Cover and turn off the heat. Check after 5 minutes by cutting one of the scores more deeply, if needed.
When done, slice completely through into wedges.
If needed, place in the 350°F oven. Check every 5 minutes until done.
ANOTHER OPTION FOR COUNTRY-STYLE SOURDOUGH SCONES
Spoon or scoop out about 1/4 Cup of dough into your hand and pat it into a round shape. No need to measure exactly 1/4 Cup – “eyeballing” is fine. (We like them a little “uneven”)
Continue doing this until you’ve used up all the dough to create round buns. Now, add them to your skillet.
Turn your heat down to medium low. Place a cover on the skillet.
Check on them after about 5 minutes. Are they cooking through? Puffing up nicely? Getting “well-done” on the bottom? Adjust your stove top heat accordingly. If needed, cook on this side for another 5 minutes and check them again. Readjust.
Flip with a pancake turner and cook on the other side until done and cooked through. This should take about 5-10 minutes more.
It’s best if they are served immediately. If this isn’t possible, keep warm in a low oven (200°F) until ready to serve.
If they are done on the outside but doughy on the inside, bake them for another 5 minutes at 350°F.
A "rustic" type of scone that is versatile enough to eat any time as part of a meal or snack.
- 1 1/4 Cups Water
- 2 Cups Flour Whole-grain is preferred
- 1/3 Cup Sourdough Starter
- 1 Teaspoon Baking Soda scant
- 1-2 Teaspoons Maple Syrup
- Salt to taste optional
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Put the sourdough starter into a bowl.
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Add water and stir it in.
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Add the flour. Stir it in thoroughly.
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Cover the bowl loosely with a piece of cheesecloth or a tea towel and place in a warm place to rise for at least a few hours. If you have the time to wait, let it rise all day, overnight, or up to 24 hours total.
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Sprinkle the baking soda over the risen dough. Add the maple syrup.
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Add optional salt, if using.
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Mix it up completely, using a wooden spoon, dough hooks with a mixer, or your clean hand(s), if necessary. If the dough is sticky, flour your hands.
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Shape into one big round or several small rounds.
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Heat oil or melt vegan "butter" at medium-high heat in an oven-safe skillet that has a lid. Place your large round dough shape, or small rounds, into the prepared pan. Keep heat at a medium-low setting. Cover with lid.
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Keep checking every 5-10 minutes to see that the dough is cooking and not burning.
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For wedges, flip the whole thing over. Keep cooking and checking every 5 minutes. If necessary, place it in the oven to make sure the dough cooks all the way through. Just like before, check every 5 minutes or so.
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Optional- score before placing in the oven.
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Cut into wedges when done. Serve warm.
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For more of a biscuit shape, flip the smaller rounds after the one side is cooked well, but not burned. Keep checking every 5 minutes or so until done. Serve warm.
Eat Them Anytime
I like to get these going in the morning to eat with dinner. They go with just about any food we serve here at the Farmhouse. On a cold night, they are the perfect accompaniment to soup or stew.
As a breakfast treat, try them with my Easy Blackberry Jam!
Let me know how you like the recipe!
Blessings and warmth to you while we still have winter!
♥
Links to More Sourdough Posts
SPICED VEGAN SOURDOUGH WAFFLES
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