OK this is my second attempt at sourdough scones, the first attempt was a complete disaster, and was my fault, I have a rotten track record as a scone maker believe me.
Now having had personal on-line coaching by Teresa, I managed to get a nice light fluffy dough, remembered to paint the tops with milk and baked them at 220C for 17 min, instructions were 12-15 min.
Now as you will see from the photos I actually got some lift off, but in spite of the cooking time only some of the tops went a little brown, and the centre of the scones is still a little moist.
I have a feeling that I need a hotter temperature, what do you think?
BTW, they taste bloody fantastic.
[img]http://www.sourdough.com.au/gallery/d/4094-1/new_scones+001.jpg[/img]
[img]http://www.sourdough.com.au/gallery/d/4096-1/new_scones+002.jpg[/img]
[img]http://www.sourdough.com.au/gallery/d/4098-1/new_scones+003.jpg[/img]
Replies
Qahtan,
it may be a regional thing. My mum from the UK midlands and I learnt scones from her.
Afraid I won't be able to offer any suggestions. To make successful scones, I handle it as little as possible, barely nudging the flour into the fats. That way, I get very light scones. So, I can't imagine using starter, which is on the sticky side. Kudos to Teresa and you!
Since you said yours is nice and fluffy, height shouldn't matter, should it? I want scones NOW! With clotted cream and homemade strawberry jam.
Bill why not do them the other way, with out sourdough...qahtan
[img]http://i3.photobucket.com/albums/y58/qahtan/bake/scones.jpg[/img]
qatan, if I could do scone like those beauties of yours I would be tempted to forget the starter, but there is one reason I am going to keep trying, taste.
The flavour that the starter gives the scones has to be tasted to really understand, I'm hooked
Thanks Bill.....:-))))
I will have a go at sourdough ones with your Australian starter in a few days.. qahtan
Use the Northwest starter if you have it, better taste for scones.
I only have Australian and another that I don't think has a name:-(((
Lets see if I can do them first.:-)) qahtan
Hey Bill, I was the absolute WORST scone maker in Victoria and was shown by a cook named Heather how to make scones with her mums recipe. NO rubbing butter, no milk and using cream. They were the absolute lightest fluffiest scones I have ever eaten. Lift off like a plane!!! Dont know if they would work for sourdough but can send you the cream recipe if interested - gives a different flavour too than the milk ones. Rich and YUM.
CoffinGirl, I hold the title in NSW although my wife reckons she does.
Thanks for the offer for the recipe, but I would like to persevere with this one, the sourdough starter gives a unique flavour to them.
the dough
[img]http://i3.photobucket.com/albums/y58/qahtan/new/Picture015.jpg[/img]
Cut ready for oven
[img]http://i3.photobucket.com/albums/y58/qahtan/new/Picture016.jpg[/img]
Baked
[img]http://i3.photobucket.com/albums/y58/qahtan/new/Picture018.jpg[/img]
Although they are not the greatest looking, I will try again, I had jiggled with Teresa'a recipe, I used butter instead of oil, added 2 tabs sugar, only 1/2 teas salt. I rubbed my butter into the flour/ sugar/ baking powder / baking soda/salt, then poured in my water and starter. qahtan
Bill all I can say is I don't think there is enough sugar in the flour maybe try adding some sugar, maybe even some baking powder and use the sourdough starter as a flavour. I don't knead them just a quick mix with a knife
I sift my flour (I use plain flour) about 5 or 6 times and keep the sift up high..
incorparates more air,
Q your scones look my Nana used to make I bet they taste as nice too..
Normbake
Hi Normbake. thanks.
You know I think I prefer them without the sourdough starter, I suppose it's really what you get used to......
qahtan
Hey Guys,
I may not be a bread guru but I am well renown for my scones (especially the cheese, olive and sun-dried tomato ones )
Base scone mix is
Either
2 cups SR flour and 1/2 tsp baking powder or 2 cups plain flour and 4 1/2 tsp baking powder
Shift into bowl
add 1/4 cup castor or raw sugar for sweet, 1/4 tsp of salt and 1/4 tsp of mustard powder for savoury.
Rub through about 2-3 table spoons of soft margarine (cooking or table) until its evenly disributed.
add up to 3/4 of a cup of fillings at this point
break 1 egg and add 1/4 cup of milk to it (mix gently) and add to above mix. Mix with hands until it forms a dense dough... Add up to 1/4 of a cup more milk as required to get a heavy dense dough.
Oven preheated to 230 C. Cut scone mix with cookie cutter. Rub baking tray with marg / butter and flour it. Put scones on and milk the tops. Bake for 10 - 15 mins and put imediately into a tea-towel lined bowl, Cover and leave them for 5 mins.
HTH
Tony
Thanks for the advice folks, but I should clarify a few things. My taste is more savoury than sweet so I don't like sugar in scones, also I am trying to make scones that have been flavoured with sourdough. The recipe I'm using does work, it's just that I have to get it to work for me.
[quote="Bill44"]
Thanks for the advice folks, but I should clarify a few things. My taste is more savoury than sweet so I don't like sugar in scones, also I am trying to make scones that have been flavoured with sourdough. The recipe I'm using does work, it's just that I have to get it to work for me.
[/quote]
Thats why I listed Savoury and sweet
The important bit is the add up to 3/4 cup of filling... That can be your sourdough for flavour or anything else. The base 1/4 cup of milk and 1 egg isn't enough liquid for the flour which is why you adjust it afterwards.
The other important bit is that you have your scones on a cooling rack. It is important that scones be put into a cloth lined bowl after cooking. The last 5 mins in there continues them cooking but seems to make them softer through steaming.
Thanks TJ, will try that trick with the cloth after cooking.
Wow you sure do put a lot of baking powder in your scones....
I also make a great variety of scones but never more than 1 teaspoon B/P per cup of flour.
Chopped black olives/ cheese/ and onion are a favourite here, although I made sweet scones yesterday for the grandchildren they love them with home made strawberry jam and gobs of cream on both halves,:-)))
qahtan
[quote]
NO rubbing butter, no milk and using cream.
[/quote]
Hey Coffin Girl,
Post that recipe!
Who started talking about scones ... now I have a craving!
Hi there.Newbie here.Can anyone give me instructions on scones?Thanks Lynn
Hi there Coffin Girl,Would you be able to send me the recipe that Heather gave you ,with her mum's recipe?Sounds delish.
Thanks Lynn
Hi Lyn,
I have not tried sourdough scones, but have baked regular scones for years, so maybe some of this may be of use in your pursuit of sourdough scones. I guess if you are using your starter in place of baking powder, you could make them and try letting rise for a period of time before baking, just like a loaf. I have learnt from trial and error to handle the dough as little as possible as this ensures a light fluffy scone. When rubbing in the butter to the flour, you want to get as much air as possible into the dough, so I usually grate the cold butter into the flour and use my fingers to incorporate the flour into the butter, often holding my fingers about a foot above the bowl as I do so and letting it fall into the bowl at the stage where the recipe says you want it to look like breadcrumbs. I use a flat bladed knife to work the milk into the butter. I don't use a rolling pin to flatten out the dough for cutting, just pat it out lightly with your hands, again keeping air in the dough. I use a regular drinking glass as my scone cutter, works beautifully every time. A hot oven for the initial rise about five minutes, then down to a moderately hot oven for the remainder of the time. Of course, these are just my observations and methods, but I hope they are of help to you.
Best of luck,
Tania
Hi Tania.
Thank you for the advice.I will try it and see.Bless you.Lynn