Best Sourdough Drop Scones| An Easy Breakfast Recipe
These homemade healthy sourdough Drop Scones are a delightful breakfast recipe that is quick to bring together and fry, especially after the bulk ferment. This easy sourdough recipe is soft, fluffy, airy and delicious! You will enjoy these sourdough scones when you try this recipe. This recipe makes lots of Drop Scones. If you want a few sourdough scones, feel free to work with half the recipe by reducing all the ingredients by half.
Equipment
- 2 mixing bowls
- 1 Wooden Spoon
- measuring cups
- measuring spoons
- 1 Tbsp
- 1 turner (You can use a tbsp and a fork to turn in the absence of a turner)
- 1 frying pan (If I want to finish frying faster, I use one or two more pans to fry)
Ingredients
- 1 cup active sourdough starter
- 4 cups all-purpose flour
- 7 to 8 tbsps sugar
- ½ tsp salt
- 1 tsp bicarbonate of soda/ baking soda
- 2 eggs
- 1 cup milk
- ¾ cup water (or milk) - This could be slightly more depending on the brand of flour you use. I sometimes use a full cup to get the butter to a heavy paste)
- Cooking oil to shallow-fry
Instructions
- Begin by combining the dry ingredients in a suitable bowl. That is the flour, the sugar, the baking soda, and the salt. Give these a good mix with your wooden spoon until everything comes together evenly. Set aside.
- Mix the sourdough starter, 1 cup of milk, and the eggs in a separate bowl with a whisk or wooden spoon.
- Add the dry ingredients to the wet ingredients in two batches.Once you've added the first batch, mix with a wooden spoon until the dry ingredients are well incorporated in the wet ingredients.
- Add the second batch of dry ingredients. Mix, adding the remaining milk/ water. Beat the butter to get it to a smooth fairly heavy paste.
- Cover the bowl with a clean kitchen towel and place it in a warm place in your kitchen to bulk-ferment for 8 hours. As I mentioned earlier, I usually work on this butter the night before. I let it rest overnight. Working on the Drop Scones the next morning for breakfast is much faster.
- After 8 hours, the butter will usually have doubled in size. Beat it down with your wooden spoon, stirring it to a smooth consistent paste.
- Heat your frying pan on the stove until hot enough. (Not smoking hot)
- Add the cooking oil to the pan. The pan I use is 10 inches in diameter. For this size of pan, I’ll add 4 tablespoons of cooking oil. If it is smaller, adjust the cooking oil accordingly. Reduce the flame to medium-low.
- Scoop the butter using a tablespoon and drop it into the pan. The butter will spread to form a fairly round scone. Add 6 to 7 more scoops depending on how they spread out. You want to leave a little space between the drop scones for turning.
- Let the scones fry to a nice golden color beneath. They should also have firmed up slightly with some scones forming little air holes on the surface of each scone.
- Use a turner to turn each scone, or, insert a fork with one hand in the piece you want to turn to help hold it in place as you work with a tablespoon spoon to turn it over so it’s not messy.
- Fry on that side too until the drop scones are a nice golden color.
- Transfer to a suitable tray or platter lined with paper towels to absorb any excess oil.
- Repeat the process for the remaining butter and fry the Drop Scones until all are ready.
- Enjoy with a suitable beverage.Enhance your hospitality for the glory of God.
