Sourdough Scones

天然酵母司康

Ingredients (4 scones)

80g self raising flour

30g sourdough starter, discard/unfed, straight from fridge

20g sugar 

35g whipping cream

35g unsalted butter (very cold)

1/8 teaspoon salt 

Method:

1. Sieve flour into mixing bowl. Add sugar and salt and mix roughly with a fork.

2. Add cold butter and use your fingers to quickly but gently rub the butter into the flour until the mix looks like breadcrumbs.

3. Add whipping cream and starter, and use fork/dough scrapper to mix until dough just come together (ok to have small bits of flour). Don't overmix or knead the dough.

4. [Optional] Turn the dough to lightly floured tabletop and use hands to lightly press and level the dough to about 2 to 3cm thick. Do not over mix.

5. Wrap the dough with cling wrap and lightly flatten it into a disc of about 2 to 3cm thickness, then chill in fridge for 30minutes. I pre-shaped the dough into a square so that I can cut them up into square pieces later.)

6. Preheat oven 200°c, fan mode.

7. Cut the scones to your favourite shape (round, square or triangle) or lightly shape with hands. If you use a cookie cutter, gather the trimmings together and lightly press/level again to cut more scones.

8. Arrange scones on a lightly greased tray and brush with olive oil (or milk). 

9. Bake for 15 mins or until golden brown. Transfer to wire rack to cool.