This has to be the most simple scone recipe I have ever tried, and the outcome was delicious fluffy scones!
You need a sourdough starter, so if you don’t have one, you will need to make one. I quickly talk through how to make that in this video: https://youtu.be/ylBLkbbipI8?si=2olypY-va7Xq9vD0 . I have switched from the flour mentioned in this video to dark rye flour for the starter.
What you add to any of my recipes helps increase the fibre points.
Basic Recipe
350g flour – self-raising. If you don’t have self-raising flour, use plain flour and add 4 tsp of baking powder to help.
85g sourdough starter
275g milk (weigh the milk, it’s not 275ml!). You can use any milk or milk alternative
1 tspn bicarbonate of soda
1/2 tspn salt
You can add chopped nuts, seeds, dried fruit of your choice to boost your fiber points. The basic recipe will give you 2 points (because it’s sourdough).
Instructions
Mix together all the ingredients gently. You don’t need to work the mix like you do with bread.
Dust the baking tray with non-glutenous flour – cornflour or rice flour.
Drop your mix onto the tray and dust the top of the mix with the above flour so you can flatten it down. I flattened mine down to about 2cm thick. Using a sharp knife, cut into squares (how many depends on how big or small you want your scones).
In a preheated oven 220c, bake for 18 mins.
Allow to cool, then enjoy!! I like butter on my scones. Because these are not sweet (unless you add dried fruit) you can add savoury toppings like cream cheese and smoked salmon, or the low sugar homemade jam!
