Sourdough Cinnamon Raisin Scones are a cozy and flavorful way to use your sourdough starter while baking a classic homemade treat. These scones are tender and lightly sweet, filled with warm cinnamon and plump raisins that make them perfect for breakfast or an afternoon snack. The sourdough starter adds a subtle tang and depth of flavor, creating a soft, bakery-style scone that pairs beautifully with a cup of coffee or tea.
Ingredients:
- 4 1/3c – 500g flour
- 1 1/3c – 300g water
- 1t salt
- 1/2c sugar
- 3T cinnamon
- 1c raisins
How to make Sourdough Cinnamon Raisin Scones
Add everything to a bowl and knead with a stand mixer for 20 minutes.
Cover and let the dough rest until it’s risen twice its size. If you are baking in the cooler months (below 65 degrees), recreate a warm environment by placing the dough into the oven with the light turned on or on the stovetop if you are baking. This dough will not rise so after 6-8 hours, it will be ready to shape.
After 6-8 hours of resting, preheat the oven to 375 and line a baking sheet with parchment paper.
Turn the dough onto a floured surface and roll or pat out until the dough is about 1 inch thick. Using a round cookie cutter or an upside down glass, cut out the rounds. Repeat the process as needed until all the dough has been cut into rounds (You can also cut it into pizza slices or squares). Place the dough on the lined baking sheet and put it into the oven.
Bake for 30 minutes or until the top and sides are a firm and light brown.
Cool on a wire rack for at least 10 minutes before slicing.
Serve with butter.
Save it for later…
Leave a Reply