Sourdough Dried Fruit Scones
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 151.4
- Total Fat: 0.5 g
- Cholesterol: 0.3 mg
- Sodium: 5.3 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 2.2 g
- Protein: 4.0 g
View full nutritional breakdown of Sourdough Dried Fruit Scones calories by ingredient
Introduction
Adapted from http://frazgofeasting.blogspot.com/2009/03/sourdough-dried-fruit-scones.html, these are made without any kind of added fat or eggs (and would be fat free if you use skim milk). They're a good, quick carb hit that's completely customizable and a great way to use up starter toss-off. For Easter I soaked the fruit (raisins and currants) in amaretto and made crosses on the baked scones with a confectioner's-sugar and almond extract icing. Adapted from http://frazgofeasting.blogspot.com/2009/03
/sourdough-dried-fruit-scones.html, these are made without any kind of added fat or eggs (and would be fat free if you use skim milk). They're a good, quick carb hit that's completely customizable and a great way to use up starter toss-off. For Easter I soaked the fruit (raisins and currants) in amaretto and made crosses on the baked scones with a confectioner's-sugar and almond extract icing.
Number of Servings: 12
Ingredients
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1 cup 100% hydration sourdough starter
1/4 cup 1% milk
1 1/2 cups flour
1 cup whole wheat flour
2 tbsp brown sugar (more, if you like)
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup assorted chopped, dried fruit
Milk for brushing
Directions
Combine starter, milk, flours, brown sugar, salt, baking powder and baking soda in a large bowl.
Mix well, until it comes together into a ball.
Add the dried fruit and mix for 1-2 minutes.
Turn out onto a well floured board (I actually like to mix the dusting flour with cornstarch for a less "gluteny" result).
Pat dough into a rough square.
Cut into even pieces and place on silpat or parchment paper.
Let rest while you preheat the oven (the 15 minutes or so it will take is perfect).
Preheat oven to 375F.
Brush scones with milk and bake 30-35 minutes. Cool 10 minutes on the sheets, then move to a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Mix well, until it comes together into a ball.
Add the dried fruit and mix for 1-2 minutes.
Turn out onto a well floured board (I actually like to mix the dusting flour with cornstarch for a less "gluteny" result).
Pat dough into a rough square.
Cut into even pieces and place on silpat or parchment paper.
Let rest while you preheat the oven (the 15 minutes or so it will take is perfect).
Preheat oven to 375F.
Brush scones with milk and bake 30-35 minutes. Cool 10 minutes on the sheets, then move to a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
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