This Vanilla Sourdough Scones recipe uses up leftover starter. If you have digestive issues it is better to ferment your scones. (I am working on a recipe, but it will take a few weeks to get to publishing it)
There is nothing quite so simple to bake as a scone. I often throw a batch of scones in the oven when I teach, and they are made all the more delicious by using the Ndali Fairtrade Vanilla powder. I serve them warm with cold, slightly salted butter and strawberry jam with a large cup of tea.
Ingredients
- 225g self-raising flour
- 75g British butter, chilled, cut in small pieces
- 50g Fairtrade Sugar
- 1 tps Ndali Fairtrade Vanilla Powder
- ¼ teaspoon salt
- 100ml buttermilk (ordinary milk will do)
- 50g discarded starter
- juice of 1/2 a lemon
- Extra flour, for dusting
- Vanilla sugar, for sprinkling
- 1 free-range egg, beaten, for the glaze
Method
- Preheat the oven to 180C/355F/gas mark 4.
- Put the flour, butter, salt, sugar and vanilla powder into a bowl. Mix well. Make a well in the centre and add the buttermilk starter and lemon juice. Bring the mixture together to form a dough. If the dough seems a bit too dry, add a little more buttermilk, a teaspoon at a time.
- Turn out onto a floured work surface and use your hands to form a 2.5cm round. Cut out shapes from this, depending on your preference, and put them on a baking tray.
- Glaze the scones with the beaten egg and bake for 18–20 minutes and sprinkle with sugar.
- Cool on a wire rack. If you want to freeze these scones do so as soon as they are cool.
Note: Scones are best enjoyed the same day.