Prep 10 mins
Cook 15 mins
Need to use up some starter? This recipe is perfect! Recently, I was looking for some way to use up excess sourdough starter rather than my usual go-tos for pizza crust and pancakes. I came up with this cinnamon-y recipe. My kids went nuts over it. I like it because it is not too sweet. You don't taste the sourdough. I think the next time I make these I'm going to use them for Strawberry Shortcakes - yum!
- 2 1⁄2 cups white bread flour
- 1⁄2 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1⁄2 cup sugar
- 1 teaspoon apple pie spice
- 1⁄3 cup cold butter
- 1 1⁄4 cups sourdough starter
- 2 tablespoons heavy cream (optional)
- coarse sugar, for sprinkling on top (optional)
- Preheat oven to 400°F Mix together all dry ingredients. Cut butter into small-ish pieces and cut into flour mixture until crumbly. Add starter. Mix by hand until it all clings together. Divide into 4 pieces. Press each piece into a round shape, roughly ½ inches thick. Cut each circle into 4 pieces. Separate and place cut wedges, about 1 inch apart, onto a parchment paper lined baking sheet. After forming the rest of the wedges, I brushed the tops with heavy cream and sprinkled with coarse sugar.
- Bake for approximately 15 minutes, or until they just start to turn golden.
This was very quick and easy.I baked them in my scone pan and they rose really high and were very tasty. The texture was more like a coffee cake than a scone. I may try topping it with a streusel topping next time I make this. A nice way to use up my excess starter, and it went really well with tea.