I created this recipe in an effort to use up some extra sourdough starter. The scones turn up extremely delicate and delicious, and my kids adore the apple pie spice’s cinnamony flavor.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 16 |
| Yield: | 16 scones |
Ingredients
- 2 ½ cups bread flour
- ½ teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ cup white sugar
- 1 teaspoon apple pie spice
- ⅓ cup cold butter
- 1 ¼ cups sourdough starter
- 2 tablespoons milk (Optional)
- 2 tablespoons coarse sugar, for garnish
Instructions
- Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk together the flour, salt, cream of tartar, baking soda, sugar, and apple pie spice in a mixing bowl. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough.
- Turn the dough out onto a lightly floured surface and divide it into 4 pieces. Pat or roll one piece of dough into a 1/2-inch thick round. Cut it into 4 wedge-shaped pieces and place the scones on the prepared baking sheet about 1 inch apart. Repeat with remaining pieces of dough. Brush the tops of the scones with milk and sprinkle with coarse sugar, if desired.
- Bake until the scones just start to turn golden, 12 to 15 minutes.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 184 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I used unsweetened almond milk (1.5 TBS) and a tsp of almond extract. In half of the dough, I added craisins and the other half I added mini chocolate chips. I also used pumpkin pie spice as I didn’t have the apple. I forgot to do the milk brush with sprinkle of sugar at the end. They are delicious and I really can taste the almond.
I (accidentally) added 1/4 cup less flour than called for and the dough was still too dry. I added a few tablespoons of heavy cream until I could form a soft dough. I didn’t have apple pie spice so substituted a rounded teaspoon of cinnamon, dashes of nutmeg, ginger and mace. Baking time was about 15 min. in my oven. Nice flavor and light texture.
Perfect recipe. I added orange zest and cranberries. I finished them with orange zest icing sugar glaze
Several things helped this scone recipe come out beautiful for me. The most important change. Twice baked! Yes, as I had an event to bring refreshments to later in the week, I only lightly began the browning before pulling out of the oven. At this stage the scones are more muffin like. They were then froze. The scones were reheated in a toaster oven for the preheat and about 2 minutes of the actual bake time at a later date. Came out so crunchy!
This was a fantastic tasty way to use up sour dough starter that I had accumulated in my fridge! I definitely recommend adding dried fruit or small cuts of apples because it tastes fancy:) also added 1.5 Tsp of almond extract and sprinkled with a little turbinado sugar -fret the recommended milk brushing! The dough was a little dry so I added a little milk to loosen. All changes optional!!
My kids and I enjoyed these a lot but didn’t think that they tasted at all like sourdough. My husband wasn’t a fan.
So this recipe is just fine, but it is so bland. Plain. I added a teaspoon of cinnamon, but it just wasn’t enough. It needs a lot more flavor and then this would be a good recipe. I will probably try it again in the future, but I’ll add diced apples or ground nutmeg or chocolate chips—anything to boost the flavor.
Nice scones. The bottoms came out a little too brown, but my oven probably got too hot. I’ll reduce the temp by 25 degrees next time. Instead of ready mixed spice, I added some cinnamon, clove, ginger and nutmeg. I think this would be a nice base to add fresh berries.
This turned out great. I added chopped dates.
I made this using wheat free flour, and plant based butter. I didn’t change any of the measurements and this turned out nice and crispy on the outside and soft and flavorful on the inside. Loved it!!
I’d give it 5 stars, except for the fact that the dough was too dry to form, until I added 2-3 tsp water. Then it went together well and the scones came out great. I will make them again, but add something more to flavor them a bit. They’re pretty plain.
Quick and tasty.
I thought these were really good and easy to make. I used frozen butter (which I also do with biscuits) and tried not to over mix the dough. They were a hit with the adults and kids I shared them with. I made the recipe as it was written and look forward to trying different additions/flavors. Thanks for the recipe!
I don’t like crisp/hard scones, and this recipe resulted in the perfect texture. I added fresh blackberries and wine raspberries. They were easy to make and were a big hit at the baby shower.
Followed suggestion to swap baking powder for the cream of tartar and didn’t have apple pie spice so I used cinnamon. They weren’t pretty but tasted delicious!! I will definitely make them again
These are great! Followed recipe as written. The dough was so good my wife ate one before I baked them. This recipe is a keeper. Great use for sourdough.
Loved the flavor and will definitely make these again and keep some in the freezer. I added a sprinkling of milk to the shaggy dough because it was way to dry for me but that worked fine. Living in the desert affects our flour. Craisins are a great addition.
The flavor was great, the batter was rather dry and I needed to add a good bit of liquid to make this work. I used the whole milk that I had handy and added until the dough was appropriately mushy and barely workable.
Second time I’ve made these scones. This time I cut sugar to 1/4 Cup. Cut cinnamon to 1/2 tsp. Used 1/2 Cup hard margarine instead of shortening. Used 1 teaspoon baking powder instead of cream of tartar. Dough seemed a little dry so I added about 2 or 3 tablespoons of milk. Didn’t bother with topping. Used medium cookie cutter. Yield 18 exactly. No waste. Absolutely delicious. Great recipe. Will use it again.
I added a cup of mix-ins (a dried fruit compote) and had to bake it a little longer (20 mins total) due to the extra moisture but they sure are tasty. I got 18 scones, and will added it to my set of tried and true sourdough starter recipes.
Loved them! I usually don’t appreciate the reviews where ingredients were changed, but a recipe I’d used previously is no longer online. So I skipped the spice and used dried cherries and white chips. Whole family gave rave reviews