I went through a spell of baking scones last year, but stopped when everyone in my family seemed to have their fill of them. Lately though, they have been asking for scones. I have been having really good success with my sourdough biscuits, so I decided to try my hand at sourdough scones. I have always used volume measurements for my biscuits and scones, so I'm comfortable using that method for this recipe. The starter is leftover starter straight out of my fridge. The scones turned out fluffy and flaky. Might of been even more fluffy if I had used starter that was more active.
2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
few drops lemon extract
handful of raisins
1/2 cup cold butter cut in small pieces
1 cup sourdough starter
1 beaten egg for glaze
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 stir the mixture into crumb mixture with a fork adding splashes of cream until dough forms a ball.
Turn onto a well-floured surface; knead very lightly and roll to 1/2-in. thickness. Cut into triangles and place on a greased baking sheet. Brush with beaten egg and sprinkle on the sugar sprinkles.
Bake at 425° for 15-20 minutes or until golden brown.