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

1. 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.
2. Stir in 3 tbsp melted butter.
3. Combine 1/2 cup flour, sugar, salt, baking soda and currants in a bowl. Add to dough.
4. Turn dough out onto a lightly floured surface. Knead dough gently, adding additional flour until dough is no longer sticky. Dough will be soft.
5. Roll out into a 9x9-inch square, cut into nine squares.
6. Brush both sides of each biscuit with remaining 1/3 cup melted butter.
7. Place on an ungreased cookie sheet. Cover with plastic wrap and let rise until nearly doubled, about 45 minutes.
8. Meanwhile, preheat oven to 375°F.
9. Bake until golden brown, about 25 – 30 minutes.