In America these are referred to as "Biscuits", but in the UK we call them scones (pronunciation of this is dealers choice). The difference between typical biscuits/scones and Elaine's version is replacing the butter with sourdough starter!
Originally featured in Elaine's "Whole Grain Sourdough at Home" book, now with a brand new video guide below!
Top Tip:
I added some ‘Flatiron’ mix of dried onion, dried garlic and dried chipotle chilli to my cheesy biscuits in the video.
Try adding a few seeded and chopped jalapeño chiles, or 2 teaspoons (5 g) of smoked paprika, to the dough.
- Baker: Elaine Boddy
- Instagram: @elaine_foodbod
- Prep time: 10 mins
- Bake time: 16 to 22 mins
- Total time: 26 to 32 mins
- Makes: 18 scones
- Flours used: Dark Wholegrain Spelt & All-Purpose Flour
Rapid Cheesy Buttermilk Sourdough Scones Method
Step 1:
In a large mixing bowl, using a strong spatula or your hand mix together all the ingredients to create a soft, sticky dough, do not overmix.
Step 2:
you can bake these from a cold or preheated oven. If you choose to preheat the oven, set it to 400°F (200°C) convection or 425°F (220°C) conventional. Line a large baking sheet with parchment paper.
Turn out the dough onto a well-floured counter and spread and push it with your hands to flatten it out to a ¾-inch (2-cm)-thick disk. Use a 2½-inch (6-cm)-round cookie cutter or a similarly sized glass to cut out the biscuits: Push the cutter directly downward, then remove directly upward—do not twist it to cut or release the dough—you will lose the neat edge and the biscuits will not rise.
Place the rounds on the prepared baking sheet. They can be placed close together as they do not spread outward. You may need to use a palette knife or spatula to lift the rounds from the counter.
Once you have cut out as many rounds as possible from the dough, bring the rest of the dough together again, push it back down into a disk ¾ inch (2 cm) thick, and cut out more rounds. Keep doing this until you have cut out all of the biscuits.
Step 3:
Bake for 16 to 18 minutes in a preheated oven, or 20-22 minutes from a cold start, or until nicely browned.
Step 4:
Remove the biscuits from the oven and transfer them to a wire rack to cool briefly then enjoy!
