Easy, No-Roll Sourdough Scones (Overnight Option)

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 32 minutes

Składniki

250 g (2 cups) all purpose flour

10 g (1 tbsp) baking powder

1/2 tsp. salt

100 g (1/2 cup) granulated sugar

170 g (12 tbsp) unsalted butter, cold, cut into cubes

1 large egg

50 g (about 1/4 cup) sourdough starter (active sourdough starter or sourdough discard)

1 tsp pure vanilla extract

1/4 cup heavy cream

Zest of 1 lemon, about 1 tbsp

1 cup fresh blueberries

Cranberry-Orange: Substitute 1 cup fresh/frozen cranberries + 1 tbsp. orange zest. For a less tart taste, substitute 3/4 cup dried, sweetened cranberries instead. Yield: 8 scones.

Pumpkin Spice: Add 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp cloves, 1/2 tsp nutmeg to the dry ingredients. Add 100 g (appx. 1/2 cup) canned pumpkin purée to the wet ingredients. Decrease the heavy cream to 1 tablespoon, plus a drizzle more as needed. Yield: 6 scones.

If you don’t have a food processor, a stand mixer fitted with the paddle attachments can be used instead.

Use cold butter for light, tender and flaky scones.

The cranberry-orange variation uses fresh cranberries, so the taste is tart. Garnish the tops with coarse sparkling sugar (or something similar) to elevate the sweetness.

Expect to add more cream if the dough is dry. This all depends on the hydration level of your sourdough starter (flour to water ratio). I use a 100% hydration sourdough starter, which is made from equal parts flour and water by weight. It has a thick, batter-like consistency.

Wskazówki

Preheat your oven to 400 F/ 204 C. Line a baking sheet with parchment paper; set aside.

In the bowl of a food processor: add the flour, baking powder, salt and sugar. Pulse just a few times to combine.

Add the butter. In short bursts, pulse 3-5 times. The mixture should look sandy and crumbly, with some large chunks of butter throughout.

In a large bowl: whisk the egg, sourdough starter, vanilla extract, heavy cream and citrus zest together.

Add the dry ingredients to the bowl with the wet ingredients. Mix gently with a rubber spatula to combine.

Fold in the fresh blueberries. If the mixture seems dry, add a drizzle of heavy cream. The dough should easily stick when pinched together with your fingertips. Bring the dough together in a large mound.

Using a 1/2 cup measure, portion the dough onto your lined baking sheet, keeping them rounded for added height when baked. Note: At this point, you can cover tightly with plastic wrap and chill overnight for maximum fermentation. Or, to bake straight away, jump to the next step.

Sprinkle the tops with coarse sparkling sugar.

Bake on the center rack for 20-24+ minutes or until golden and set in the center when poked.

Cool on the pan for 1-2 minutes; then transfer to a wire rack to finish cooling completely.

Serve slightly warm or at room temperature for best texture.

Storage Options

Room Temperature

Scones are best enjoyed fresh, on the same day that they are baked. Once completely cool, transfer to a plate and cover with foil or wrap; the texture will start to become more moist as they sit. Gently reheat in a low oven, if you prefer.

To Freeze (baked scones)

Wrap cooled, baked scones in plastic wrap and then a layer of foil. Freeze up to 1-3 months. Uncover and thaw at room temperature. Bake @ 300 F/ 150 C on a parchment-lined tray for 10-15 minutes.

To Freeze (unbaked scones)

After you have portioned the dough into balls, place onto a parchment-lined plate. Freeze until solid. Transfer to an airtight container or zip-top bag. Freeze for 1-3 months. To bake, place the frozen dough onto a parchment-lined baking sheet; bake for 28-30 minutes.