These Sourdough Sultana Scones are packed full of fruit and made with a cup of sourdough starter to give a tangy, earthy flavour. Flaky, buttery and easy to make, they’re bound to become a family favourite!
Hi everyone, I hope you’re having a good week. My love affair with sourdough continues with these Sourdough Sultana Scones. Sultana scones are my favourite anyway, add in the earthy, tang of sourdough and you’ve won me over.
Our kittens are being spayed today and it’s the first time we’ve been away from them for any length of time. I’m dreading it! Not only being away from them, but the fact they’ll be grumpy when we get them back. However, if they want to go out, it has to be done!
In other news, I’ve been fighting a major neck flare this week. It’s the worst it’s been in months. I spent Monday and Tuesday laying down a lot as it hurt to hold my head up. If I sit up, I have to have a cushion in precisely the right spot to prop my head up. Let me tell you, trying to find that Goldilocks position is so annoying. Once you find it, you don’t want to move again!
The pain is now all through my shoulders and making my already screwed back even worse. I’m also getting really severe headaches and dizziness from it, so that’s not been great. By far, the most annoying side effect of my neck flares is the fact I get a cigarette smell inside my nose. I detest smoking and the smell, so it’s particularly unpleasant.
I’m seeing my physio today and my osteopath tomorrow, so am hoping for some relief. My back has been horrific for months. Well, 13 years actually, but it’s been worse since I was bed bound. The middle of my spine has always been seized, but now it’s immobile.
I used to click my back daily, but because I couldn’t twist or walk for months it got 10 times worse! My husband has been amazing and is using the massage gun on me daily, but I’m not getting much relief.
We are FINALLY getting a new car next week! It’s been a year since we ordered it. Of course, we knew about the chip shortage when we ordered it. However, alongside the chip shortage, there’s been issues with wiring looms and gas to make something. Thus resulting in delay after delay and now no “week xyz”, just an open ended delay. If you order the car we chose now, you can’t even specify any options!
SO, the dealer found us another car, someone else’s cancellation, which was about to get on the boat to the UK. It’s black, not dark blue, but it has more options than we ordered on it and is quite a bit faster. The price tag also went up significantly, but after talking with my husband we were both like, you only live once, just do it! So excited to get him!
HOW TO MAKE SOURDOUGH SULTANA SCONES…
Nobody is more surprised than me that I still have a sourdough starter to use. It’s the longest I’ve been able to keep anything, other than myself, alive! Sally Starter is still going strong and churning out delicious baked goods each week.
We tried wholemeal sourdough bread last week and it was divine! I’ve made these scones 3 times in the last 2 weeks because they’re insanely good. There’s one cup of sourdough starter in these Sourdough Sultana Scones and the other ingredients are pretty bog standard ingredients.
You’ll need flour, baking powder, butter, one egg, sourdough starter, a little cream, sugar, salt and sultanas to make these scones. I used a bowl and spoon, alongside a pastry cutter. You could use a food processor, but I prefer my scones to be rustic. I don’t love scones my scones having a perfectly uniform texture.
If you don’t have a pastry cutter, you can use your fingers to rub the butter into the dry ingredients. Although, it’s the best £5 I’ve ever spent as it means no more fingers covered in dough and it’s faster.
Place flour, sugar, salt, baking powder and butter into a large bowl with chilled butter. Rub or cut the butter into the dry ingredients until the texture is akin to coarse breadcrumbs. Add in the sultanas and stir briefly to coat in flour.
Next, it’s time to add the wet ingredients. One egg, one cup of sourdough starter and 2-3tbsp of cream should do the trick. Bring the mixture together into one, slightly crumbly ball of dough and you’re almost ready to bake.
I tip my dough onto a lined baking tray and shape it into a 9 inch round lump of dough around 1/2 inch thick. I take a pizza cutter and slice my scones into wedges before baking them for 15 minutes. They will rise quite a bit and turn golden.
The results, once baked, are flaky, soft, flavourful scones with that delicious tang sourdough gives everything. Slathering these Sourdough Sultana Scones with butter or jam is the perfect way to enjoy them.
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Sourdough Sultana Scones
Ingredients
- 2 1/2 cups (350g) plain/all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1/3 cup (66g) caster sugar
- 1 stick (113g) unsalted butter, cold and cubed
- 1 cup (164g) sultanas, or you can use raisins
- 1 large egg
- 1 cup (240g) sourdough starter*
- 3 tbsp double cream
Instructions
- Preheat the oven to 200C/400F and line a baking tray with grease proof paper or a silicone sheet.
- Place flour, baking powder, salt, sugar and butter into a large bowl. Either use a pastry cutter, or your fingers to cut/rub the butter into the dry ingredients. You're looking for a coarse breadcrumb texture.
- Add in the sultanas and stir until all are coated by the flour mixture.
- Add in the egg and sourdough starter and begin to bring together with a wooden spoon. As the mixture comes together, add in 2tbsp of the cream. Continue to bring together. Add in the final tbsp of cream, if required.
- Dough should form one large lump and come away from the sides of the bowl. A few crumbly bits is fine, you don't want a sticky dough either.
- Tip the dough onto your prepared pan and shape into a 9 inch round, 1/2-3/4 inch thick.
- Take a large knife, or pizza cutter, and cut in half, then into quarters, then diagonally both ways to end up with 8 wedges.
- Separate the edges, leaving a 2 inch gap between scones. Place in the oven for 14-18 minutes, until risen and golden. They'll look matte on top in the oven light and feel firm, but springy to the touch. Mine took 16 minutes.
- Leave to cool for at least 10 minutes before tucking in! You can serve them warm or at room temperature, slathered in butter, jam, chocolate spread etc.
- Keep Sourdough Sultana Scones in an airtight container, at room temperature, for 4 days.
Notes
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
