Sourdough Scones


I just love everything Sourdough, So I dug around and found a recipe from

Yari was trying to figure out a way to steal one. Its always a challenge when cooling them to make sure they are up high enough that he can’t reach them. On top of my upright freezer is the only safe place.

I only made a couple of changes to mine. Since I had no currants I just made mine plain, and added Anise Extract instead of vanilla or Lemon zest. I also kept my in the freezer until the oven heated up.  Enjoy!!

2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon anise extract
1/2 cup cold butter cut in small pieces ( real good butter like Kerrygold Unsalted)
1 cup sourdough starter ( mine was room temp, but it doesn’t matter , just Unfed)
heavy cream
1 beaten egg for glaze
sugar sprinkles

In a large bowl, combine the flour, baking powder, salt, sugar and baking soda; cut in butter until mixture resembles coarse crumbs. ( I cheat: I use my food processor and pulse until all the butter is worked into the dough.

Add Anise extract to the sourdough starter and stir the mixture into crumb mixture with a fork adding splashes of cream until dough forms a ball.  I think I used about a half cup cream. Just as long as it stays together, but not sticky or wet.

I just used parchment paper, and dumped the ball of dough on it, kneaded just lightly a couple of times to shape into a round, Brush with beaten egg and sprinkle on the sugar sprinkles, then cut the wedges and just spread them apart about a inch.   Put in freezer while oven preheats. 30 minutes

Bake at 425° for 15-20 minutes or until golden brown.


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