Overnight Sourdough Scones
Overnight Sourdough Scones
Ingredients
- 2 1/4 cups all-purpose flour, divided
- 3/4 milk (2%)
- 1/2 cup prepared sourdough starter, allow to come to room temperature
- 6 tbsp salted butter, melted and divided
- 1/4 cup granulated sugar
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3 tbsp dried currents, optional*
Directions
- Combine 1 3/4 cups flour, sourdough starter and milk in a large bowl. Cover bowl with plastic wrap and let stand until double in volume, about 8 hours or overnight.
- Stir in 3 tbsp melted butter.
- Combine 1/2 cup flour, sugar, salt, baking soda and currants in a bowl. Add to dough.
- Turn dough out onto a lightly floured surface. Knead dough gently, adding additional flour until dough is no longer sticky. Dough will be soft.
- Roll out into a 9x9-inch square, cut into nine squares.
- Brush both sides of each biscuit with remaining 1/3 cup melted butter.
- Place on an ungreased cookie sheet. Cover with plastic wrap and let rise until nearly doubled, about 45 minutes.
- Meanwhile, preheat oven to 375°F.
- Bake until golden brown, about 25 – 30 minutes.
Nutritional analysis per scone:
218 calories, 8.4 g fat, 4.3 g protein, 31.3 g carbohydrate, 0.9 g fibre, 267 mg sodium
*Ingredient not included in nutritional analysis.