Cooking After Class: Sourdough Scones

If you have sourdough starter, you HAVE to give this Sourdough Scones recipe a try. These scones are delicious! They aren’t too sweet and have a subtle sourdough flavor. We chose to add dried cranberries (but doubled the amount called for in the recipe). We have more cranberries to use the next time we make them. Once we’re out of cranberries, I think we’ll give dried blueberries a try🫐

To make the dough, the recipe suggests to use a food processor. It definitely comes in handy and makes the process a lot easier. I LOVE all the features that my food processor offers and find that I actually use it quite frequently.

I didn’t line our baking sheets with parchment paper. Instead I used my silicone liners to prevent the scones from sticking. Reusable and no oil required!

When the scones were done baking, the house smelled so yummy! I planned to eat half of one but…I ate two! They were that good! I probably would have eaten more but it was slim pickings in the house after the kids swarmed the kitchen. I think this sourdough recipe will definitely make its way into our Sourdough Saturday rotation. They were easy to make and didn’t require the dough to sit out overnight so you can make them right when you want them.

If you don’t yet have any Sourdough Starter, follow the directions here to make your own. We have Sourdough Saturdays at our house so once a week, we make a sourdough recipe to enjoy for the week (or day in this case since the kids inhaled the scones).