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1/2 cup cold butter cut in small pieces. 1 cup sourdough starter. heavy cream. 1 beaten egg for glaze. sugar sprinkles. Directions. In a large bowl, combine the flour, baking powder, salt, sugar and baking soda; cut in butter until mixture resembles coarse crumbs. Stir in the raisins. Add vanilla and lemon extract to the sourdough starter and ...
Instead of sourcream I used sourdough a little buttermilk, cut the butter in half added some vanilla and almond extract with some lovely extra fancy sour cherries from a specialty market, I also added a 12 grain flour from K.A. flours.
Hello everyone,I had some extra starter (wheat, rye, durum) ... and yesterday, saw Susan's post featuring lovely Blueberry Sourdough Scones.Mixed some up last night and froze them; baked fresh this morning - Yum :^) Thanks, Susan, for a delicious recipe and great way to use extra starter! These scones are very tangy and tasty. Not too much sugar in the dough - a light sprinkle of cinnamon ...
Used frozen and thawed sourdough starter Used 0.13tsp of KAF Fiori di Sicilia instead of the lemon zest. The instructions were clear and the dough went together smoothly and quickly. I forgot to brush with milk and pulled the scones out a minute into baking to sprinkle with sanding sugar.
Also, I was (and am always) craving scones (using Breadsong’s technique). My wife was urging me to make another whole grain-y sandwich bread. And I wanted a good accompaniment for Pollo Cacciatore. So, it was scones, Hamelman’s Oatmeal Bread and Reinhart’s BBA Focaccia. Lemony-Cranberry Flaky Scones]
These are free-formed scones with a maple glaze. They come out very crunchy on the outside and moist and tender on the inside. The Pecan and Maple combination is outstanding. I think the secret to success—besides the great recipe—was keeping everything very cold and minimizing handling of the dough. Here’s the recipe for 12-15 scones: 1.
Dough recipe: 1/2 c 100% hydration starter (fed last night), 1.5 c AP flour, 3/4 c white whole wheat flour, 1 1/4 c water, 1/2 c mixed raisins & dried cranberries. Mix & autolize 30 minutes, knead briefly. Then stretch and fold twice, at 20 min intervals. After the second S&F, fold in and knead dried fruit. Let rise until doubled--about 3 hours.
3 tsps baking powder. 0.75 tsp salt. 0.25 cups sugar. 1 cup butter, diced into small cubes, cold. 0.5 cups sourdough starter (this more for flavour than leavening) 1.25 cups buttermilk (add enough to make a shaggy wet dough) Mix the dry ingredients; cut in the cold butter; add the wet ingredients and mix gently.
DaBM: The dough is bulk fermented at room temperature for about 2-3 hours before going into the fridge. Usually, there is very little dough expansion in the fridge. My SJSD procedures call for dividing and pre-shaping then resting at room temperature for an hour. Then shaping and proofing for 45 minutes before baking.
Super Simple Scones 3 cups all-purpose unbleached flour 4 teaspoons baking powder 1/2 cup (1 stick) salted butter 4 tablespoons sugar 2 eggs mixed into milk to equal 1 cup Combine the flour, baking powder, and sugar in a bowl.