Description
Delight in these tender and flaky sourdough scones paired perfectly with a vibrant rhubarb and strawberry compote. This spring-inspired recipe balances the tangy sourdough starter with sweet fruit flavors, creating a delicious treat perfect for breakfast or afternoon tea.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, diced
- 1/2 cup sourdough starter (room temperature, can use discard)
- 1/2 cup cold cream (whole milk or plain yogurt can be substituted)
- 1 beaten egg (for brushing, optional)
Rhubarb & Strawberry Compote
- 1 1/2 cups rhubarb, chopped (fresh or frozen)
- 1 cup strawberries, chopped (fresh or frozen)
- 1/3 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare Ingredients: Dice the cold butter into small cubes. Measure all dry ingredients accurately. Wash and chop the rhubarb and strawberries to ready them for the compote.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined.
- Cut in Butter: Using your fingertips or a pastry blender, work the cold diced butter into the flour mixture until the mixture resembles coarse crumbs with pea-sized pieces.
- Add Wet Ingredients: Gently stir in the sourdough starter and cold cream until a shaggy dough forms, being careful not to overmix.
- Shape Dough: Turn the dough onto a lightly floured surface and gently pat into a circle about 1-inch thick. Cut the dough into 8 equal wedges.
- Chill Scones: Transfer the scones to a lined baking sheet and refrigerate for 20 minutes to firm up the dough for better rise and texture during baking.
- Preheat Oven: Set your oven to 400°F (200°C) ensuring it reaches temperature by baking time.
- Egg Wash & Bake: After chilling, brush the tops of the scones with the beaten egg for a golden finish. Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through.
- Make Compote: While scones bake, combine chopped rhubarb, strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens into a syrupy compote. Optionally stir in vanilla extract for warmth.
- Serve: Remove scones from oven and allow to cool slightly. Serve warm topped with the freshly made rhubarb and strawberry compote for a delightful spring treat.
Notes
- Measure flour accurately by spooning it into the cup and leveling off for best scone texture.
- Use cold butter and cream to ensure flaky layers in the scones.
- Sourdough starter can be discard from feedings; no need for active bubbly starter.
- Refrigerating the shaped scones helps prevent them from spreading too much in the oven.
- If vanilla extract is unavailable, it can be omitted without affecting the overall flavor too much.
- Compote can be made ahead and stored refrigerated for up to 3 days.
- Substitute whole milk or plain yogurt for cream if desired, but expect slightly different texture.
