Makes 9 • Prep 10 mins • Cooking 20 mins
These scones are light, fluffy and full of flavour a tough competitor for the standard scone.
What you’ll need
2 cups The Healthy Baker Self Raising Flour
¼ cup sugar
½ teaspoon sea salt
1 teaspoon bicarbonate of soda
⅔ cup butter, chilled and cut into cubes
1 cup sourdough starter
4 tablespoon pouring cream
1 beaten egg
to serve cinnamon sugar
Preheat oven to 180 and line a tray with baking paper.
Combine the flour, sugar, salt, bicarbonate of soda and butter in a large bowl and rub the butter into the mixture until it resembles rough breadcrumbs.
Now add the starter and the cream and bring together with a fork. Tip mixture out onto a lightly floured work surface and roll out until about 2.5/3cm thick.
Cut into rounds using a cup or scone cutter and place on the baking tray. Brush with the beaten egg and sprinkle with the cinnamon sugar.
Bake for 20 minutes or until golden brown and serve warm with whipped cream and jam, or in this case apple and mint jelly. Makes about 9 medium-sized scones.