Sunday, 11 November 2012

Sourdough fig and goat's cheese scones


  • 100g sourdough starter (100% hydration) (optional)
  • 350g self-raising flour
  • 1tsp baking powder
  • 85g cubed butter
  • 50g dried figs cut into pieces
  • 50g grated cheese
  • 175ml warm milk (with a squeeze lemon juice)


  • Heat the oven to 220C (no fan)/200C (fan).
  • In a bowl, mix the flour, baking powder and salt. Add the butter and rub with your fingers until it resembles fine crumbs. Stir in the sugar.
  • Make a well in the flour, add the warm milk and the sourdough (if using), and mix with a cutlery knife. Add the figs and cheese and mix them in. Transfer the dough onto a lightly floured surface, and fold it two to three times.
  • Pat the dough into a round about 4cm high, and cut the scones (8 to 10). Brush the tops of the scones with beaten egg or milk, and transfer to a hot tray.
  • Bake until risen and golden on the top, about 10 to 12 minutes.

No comments:

Post a Comment