Sourdough scones are incredible and rarely found in a bakery or cafe.

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Perhaps it is because it takes a little extra work to create a sourdough scone, but it is well worth it. 

Not only for the taste but also the health benefits of fermentation and making foods easier to digest.

Today, we are going to make raspberry sourdough scones.

Sourdough discard can be used for this recipe.

My Unique Take on Sourdough Scones

I started with 1/2 cup of an over 200-year-old sourdough starter from France.

And no, I did not travel to France to pick it up. I found it over on Etsy which you can too.

I also create my unique twist on the recipe by using cassava root flour and monk fruit in this particular recipe.

You can just as easily use another flour that you prefer.

The cassava root gives a sugar and grain-free option that tastes phenomenal.

And it seems to help my sourdough ferment bloom.

It must be all the prebiotic fiber in the root.

Monkfruit is wonderful when it comes to sweetening without impact on your blood sugar.

What’s more, it does not disrupt the friendly gut microbes living in your gut like sugar can.

But again regular sugar can be used with the same ratio.

Sourdough scones are not meant to be sweet but more sweet and sour, which I love.

Cassava is from a root, and I prefer it over grains.

Many people who have sensitivities to grain can enjoy it.

The thing you need to note when working with cassava root is it will suck up the moisture.

In this recipe, if using cassava, you will need 4 tbs of cream and 2 eggs.

If using regular flour, you can get away with 1 egg and 2 tbs cream.

A bit About Sourdough

With its rich history, Sourdough represents not just a slice of bread but a timeless culinary tradition.

Originating thousands of years ago, it is one of the oldest forms of bread-making.

The ancient Egyptians are often credited with its discovery, utilizing natural fermentation to make their bread rise.

This technique spread across the globe, becoming a staple in various cultures.

Each region added its unique twist, but the core process remained the same: combining flour and water, then allowing natural yeasts and bacteria to ferment, creating the sourdough’s distinctive tangy flavor.

This process enhances the taste and improves the bread’s nutritional value and digestibility.

Sourdough’s revival in recent years is a testament to its enduring appeal, as it connects us to the simplicity and authenticity of traditional baking methods.

What’s more is it connects a lot of us to our ancestral roots and may help our gut microbiome!