Always a family favourite, these scones are delicious and super easy to make. Use your sourdough starter discard to serve these scones in less than 30 minutes, or let them ferment overnight for a more nourishing option. Serve them with some homemade strawberry jam and a good dollop of whipped cream on top.
The sourdough starter used in this recipe is a 100% hydration sourdough starter, meaning that I use equal amounts of water and flour.
Mix the flour and the baking powder in a medium ceramic or glass bowl.
Cut the butter into cubes and rub the butter into the flour until it resembles fine breadcrumbs.
Mix the raisins into the flour and butter mixture until well combined.
Add about 3/4 of the egg, into the bowl. And reserve 1/4 of the beaten egg for brushing the top of the scones.
Add the sourdough starter discard as well as the milk into the bowl. And mix well until all is combined into a soft dough. Try not to overwork the dough, or it will turn out tough.
Onto a floured work surface, flatten the dough with the palm of your hand or a rolling pin until it is about 3 cm or 1,5" thick.
Use a cookie cutter that is about 6 to 7 cm or 2,5" in diameter, cut out the scones and place them on a baking sheet.
Brush the tops of your sourdough scones with the leftover beaten egg. If you feel you don't have enough egg wash, you can add a splash of milk to your egg wash.
Bake in a preheated oven at 220C or 425F for 15 minutes or until your sourdough scones are golden brown.
To enjoy them, simply split them open and add a dollop of homemade strawberry jam and some lightly honey-sweetened whipped cream on top.
Notes
To make the honey-sweetened whipped cream, simply add 15 to 20 grams of honey to 100 grams of double cream and whip until your desired thickness.