Sourdough Scones Recipe
If you want to make sourdough scones or sourdough discard scones then you will love this recipe. Sourdough recipes allow for the pastry to be more easily digested. In this recipe I am using the grain and gluten free Cassava Root Flour. I also use Monk Fruit instead of Sugar. You can easily substitute with regular flour and sugar however to keep them low glycemic and grain free the video is cassava and monkfruit.With cassava you have to double the amount of egg and cream since it really soaks up the liquid.
Ingredients
Wet Ingredients
- 1/2 cup sourdough discard 125 grams
- 4 tbs heavy cream if you are using regular flour you can use only 2 tbs cream but with cassava you need the 4 tbs.
- 2 tsp vanilla
- 2 eggs pasture raised eggs If using regular flour you only need 1 egg.
Dry Ingredients
- 1 stick unsalted grass fed butter be sure it is cold
- 1/2 tsp sea salt
- 1/2 cup monkfruit granulated brown sugar can substitute with regular sugar
- 2 cups Cassava Root Flour Or choose the flour of your choice.
- 1 cup Frozen Red Raspberries Or any fruit of your choosing.
- 2 tsp baking powder
- 2 tbsp ghee optional to brush on top after they come out of the oven.
Instructions
- In a medium sized bowl mix the wet ingredients well and set aside.
- In a larger bowl mix the dry ingredients adding in the butter in small chunks. Ensure the Butter is very cold as you use the back of a fork to incorporate into the flour.
- You can now add in the raspberries.
- Next add in the wet ingredients.
- Next on a medium size cutting board kneed the dough until it just comes together making a circle about 1/2 inch thick.
- Cut into pie like slices and put the board in the freezer to set around 30 minutes.
- Bake at 375 degrees for 25 minutes.
- Optional top with ghee and sprinkle with monkfruit.
Video
Tried this recipe?Let us know how it was!