Sourdough scones - raspberry white chocolate
A variation among many others of the famous scones.
Pour 8 scones
Ingrédients
- 450 g of flour
- 100 g of sourdough starter
- 100 g of sugar
- 5 g baking powder
- 113 g of cold butter 1 stick
- 70 ml of buttermilk or heavy cream
- 2 eggs
- 5 ml of vanilla extract
- 2 g of salt
- 150 g of white chocolate chips
- 80 g of raspberries
Instructions
- In a bowl: mix the flour, sugar, salt, and baking powder.450 g of flour, 100 g of sugar, 5 g baking powder, 2 g of salt
- Either put the butter in the freezer first, grate it, and incorporate it into the previous mixture, or cut small pieces of cold butter and incorporate it. Using your hands, cover the butter to create a "coarse sand" covered with flour.113 g of cold butter
- In another bowl: mix the sourdough starter, eggs, vanilla, and buttermilk (or heavy cream).100 g of sourdough starter, 2 eggs, 5 ml of vanilla extract, 70 ml of buttermilk or heavy cream
- Add all the ingredients together and mix roughly to obtain a dough.
- Add the chocolate chips and raspberries, and incorporate without overmixing.80 g of raspberries, 150 g of white chocolate chips
- Flour the work surface and form a ball. Flatten the ball into a thick circle with your hands.
- Using a dough cutter, cut the dough into 8 pieces.
- Place the pieces on a baking tray (previously lined with parchment paper if it is not cast iron). Refrigerate for 15 minutes.
- Preheat the oven to 360°F or 180°C.
- Optional: brush the pieces with liquid cream.
- Bake for 15-20 minutes.
For information purposes (approximation for 1 scone): Calories: ~370 kcal, Protein: ~6.2 g, Carbohydrates: ~43 g, Sugars: ~20 g, Fat: ~18 g, Saturated Fat: ~11 g, Polyunsaturated Fat: ~0.8 g, Monounsaturated Fat: ~4.2 g, Trans Fat: ~0.4 g, Cholesterol: ~78 mg, Sodium: ~270 mg, Potassium: ~115 mg, Fiber: ~1.4 g, Vitamin A: ~520 IU, Vitamin C: ~1.5 mg (thanks to the raspberries), Calcium: ~70 mg, Iron: ~1.5 mg.