Recipe by Wendy H
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!
Top Review by Wenstar
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.
- 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)
Directions See How It's Made
- 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.