Scones with Sourdough, THM, XO

Have a lot of sourdough starter to use up? Make these!! Delicious! No need to ferment, since you’re not adding any other wheat flour other than what’s in the starter. I like my baked goods tasting normal, not sour, so I use freshly fed starter.

It doesn’t take long to get rid of these in our house! Perfect for a tea party!! Make several different flavors for fun!

Ingredients:

3 cups freshly fed thick sourdough starter

1/2 stick of soft butter

1 egg yolk

1/4 cup heavy whipping cream

1/2 cup THM Gentle Sweet (or your favorite sweetener) or more

2 tsp baking powder

1 tsp baking soda

3/4 tsp mineral salt

1 1/8th cup coconut flour

Choose your extracts: vanilla, lemon, almond….or cinnamon.

Choose your add-ins: dried fruit, berries, pecans, chocolate chips

Topping before baking: egg white with Gentle Sweet (and cinnamon?)

Instructions:

Preheat oven to 400 degrees. Mix all the ingredients in a mixing bowl, except the extract, add-ins and topping. Divide the dough in half, if desired, and flavor the different doughs in your favorite ways, by adding the extract and add-ins that enhance each other. Drop by spoonful onto parchment paper and flatten a little. Brush with beaten egg white and sprinkle Gentle Sweet on top. Bake at 400 for 15-20 minutes.

Have a ‘tea’ with a friend or your kids!

SOURDOUGH CRASH COURSE: Sourdough can be added to a lot of baked goods. Think of it this way, it’s flour in a wet form, that’s easier on our digestive system then regular flour. Baked goods made with sourdough, don’t spike your blood sugar, like other baked goods. Sourdough is made by obtaining a starter, then feeding it unbleached flour and water on a daily or twice daily basis. There’s several ways to get the starter. One, find a local friend who has a starter. Two, get a free starter from Oregon Trail Sourdough. Send them a stamped, self addressed envelope with a request for sourdough starter. They will mail it to you in a dehydrated form, with directions to activate it. It’s a great quality starter. Third, and my least favorite method, is making your own. Once you have the starter, keep it on your counter and feed it at least once a day. I prefer to feed it several times a day, so it’s not sour at all. After an hour or two of feeding, it becomes bubbly and can be used, or fed, or left alone. If you don’t want to use it for a while, you can put it in the fridge and feed it once a week or so. When you get it out of the fridge, feed it several times before using it for bread or cake. How much to feed it? Feed the same amount of flour as the amount of starter you have and a little less water. You should be able to stir it with a spoon, but it should not be runny.