Fat Free Scones
These are “scones” rather than scones and – you know what – I like them even better! The refreshed sourdough takes the place of the fat so the “scones” do not rise as much as scones in which butter exploding in the flour as it melts helps to create layers of air in the dough and hence an airy, light scone.On the other hand, the refreshed sourdough makes the “scones” more moist, pleasantly chewy (yes!) and flavoursome.
Day one mix together:
- 10 g Rye sourdough Starter from the fridge*
- 60 g Plain white flour
- 30 g Water
Day two preheat the oven to 220 celcius and mix together:
- The Refreshed sourdough from Day One
- 100 g Full fat milk
- 40 g Sugar
Really give this a good whisk or stir to make sure it’s well blended.
Measure, into a sieve:
- 175 g Plain flour
- 1.5 teaspoons Baking powder
- 1/4 teaspoon Salt
- Sieve this mixture into the bowl with the wet ingredients, pushing the little balls of baking powder through the sieve with your fingers.
- Using a good, sturdy whisk, a couple of knives, or a wooden spoon, blend the ingredients together until they are just mixed. You may need to get your hands in there, but be gentle.
- Flour the work surface and place the dough on the flour. Flip it over – keep the flour on the outside of the dough – don’t incorporate any more into the dough – and then pat it gently to press it into a rectangle that is about 2-3 cm thick.
- Using a floury knife or a dough scraper or a scone cutter, cut the scones into squares or triangles or rounds (whatever takes your fancy) and then place them on a baking tray you have lined with non stick paper. Brush the tops with milk or beaten egg and pop them in the oven.
- Bake for 15-20 minutes until they are golden. Let them cool on a wire rack and then eat them with plenty of butter, cream and the jam of your choice. Delicious, a little different, sourdough “scones”.Want to learn more about baking bread? Come and take a course with us!
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