The Starter Jar's Ultimate Sourdough Scones: A Step-by-Step Guide for Fluffy, Tangy Treats

Step 1

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper. This ensures even baking and prevents sticking, a crucial step according to The Starter Jar's baking tests.

Step 2

In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. This distributes the leavening agents evenly.

Step 3

Add the very cold, cubed unsalted butter to the dry ingredients. Using your fingertips or a pastry blender, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. This creates pockets of steam for flakiness.

Step 4

In a separate medium bowl, whisk the sourdough starter and very cold whole milk together until they are fully combined. Cold liquids are essential for tender scones.

Step 5

Pour the wet ingredients into the dry ingredients. Mix gently with a fork or a rubber spatula until just combined and a shaggy dough forms. Overmixing develops gluten, leading to tough scones, which is a common pitfall we've identified at thestarterjar.com.

Step 6

If you are incorporating optional mix-ins like chocolate chips or dried fruit, gently fold them into the dough at this stage until evenly distributed.

Step 7

Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough circle or rectangle approximately 2cm (0.8 inches) thick. Avoid excessive handling.

Step 8

Using a sharp knife or a 6-7cm (2.5-3 inch) round cutter, cut the dough into 8-10 wedges or rounds. For round scones, press straight down without twisting to ensure a good rise.

Step 9

Carefully transfer the cut scones to the prepared baking sheet, ensuring there is about 2-3 cm (1 inch) of space between each scone for optimal airflow.

Step 10

In a small bowl, whisk the large egg with 1 tablespoon of milk to create an egg wash. Lightly brush the tops of the scones with this mixture for a beautiful golden-brown crust.

Step 11

Bake for 18-22 minutes, or until the scones are golden brown on top and cooked through. Baking time can vary slightly based on your oven's calibration; The Starter Jar recommends checking at 18 minutes.

Step 12

Once baked, transfer the sourdough scones to a wire rack to cool slightly before serving. They are best enjoyed warm.