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Sourdough Scones Recipe
|Sourdough starter||1 Cup (16 tbs)|
|All purpose flour||6 1⁄2 Cup (104 tbs)|
|Warm water||1 1⁄4 Cup (20 tbs) (110 A)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Salt||1⁄2 Teaspoon (Salad Oil)|
Serving size: Complete recipe
Calories 3419 Calories from Fat 186
% Daily Value*
Total Fat 21 g33%
Saturated Fat 4.8 g24.1%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 1192.7 mg49.7%
Total Carbohydrates 684 g227.9%
Dietary Fiber 37.2 g148.9%
Sugars 32.9 g
Protein 115 g229.7%
Vitamin A 9.7% Vitamin C 0.33%
Calcium 22.3% Iron 260.6%
*Based on a 2000 Calorie diet
Cover and let stand in a warm place until bubbly and sour smelling, 12 to 24 hours.
Soften yeast in remaining 1/4 cup water.
Add to the bubbly sponge mixture.
Stir in eggs, sugar, 2 tablespoons oil, and salt.
Add 5 more cups flour.
With a dough hook, beat dough on low speed until moistened.
Then beat on high speed until dough cleans sides of bowl, about 2 minutes; if still sticky, add flour, 1 tablespoon at a time.
With a heavy spoon, stir dough until moistened.
Scrape out onto a floured board and knead until smooth, about 5 minutes; add flour, as required, to prevent sticking.
Return to a greased bowl.
Cover dough with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down and knead with dough hook or on a floured board to expel bubbles.
Divide dough into 20 equal portions.
Pat each to a thickness of 1/2 inch.
Place about 1 inch apart on floured 12- by 15-inch baking sheets.
Cover lightly with plastic wrap.
Let stand in a warm place until puffy, about 20 minutes.
Meanwhile, in a wok or 5- to 6-quart pan, heat about 1 inch oil to 350° on a thermometer.
Add dough pieces, 2 or 3 at a time.
Cook, turning often, until golden, 3 to 4 minutes.
Lift out with a slotted spoon; drain on paper towels.
Repeat with remaining dough.