Tuesday, January 31, 2012
Yummy Buttery Scones
I LOVE scones and wanted to come up with a healthier version. Here it is:
1/2 cup sourdough starter
1/4 cup whole milk
1/2 cup butter
1 1/2 cups whole wheat flour
2/3 cup dehydrated cane juice (either Sucanat or Rapadura)
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon unrefined salt
At least 7 hours before baking, whisk together the sourdough starter, egg and milk. In another bowl, combine the flour, dehydrated cane juice, and nutmeg. Cut in the butter until it is crumbly.
Pour the liquid ingredients over the flour mixture, stir to moisten all of the flour, cover tightly and let rest at room temperature for at least 7 hours or up to 12.
When it is time to bake, pre-heat the oven to 350 degrees F.
Dust your work surface with unbleached flour and pour the dough onto it. Using a little more flour to prevent sticking, press the dough to flatten it somewhat and sprinkle the salt and baking soda over the dough. Make sure the baking soda has no lumps.
Fold the dough in half and press it out again. Do this 15 times altogether.
Divide dough in half and form into two rounds. Flatten them with the palm of your hand to about 6 inches in diameter.
Cut each round into 8 equal pieces and put them on a baking pan, either un-greased, lined with parchment paper, or a silicone baking mat:
Bake at 350 degrees F. for 25 minutes. Here they are! These scones are sweet, tender, and delicious. Best eaten warm with real butter, but they keep well and can be reheated.