I love scones, and I love sweet baked goods made with sourdough starter. So how is it that I’ve only made scones with sourdough starter ONCE before? It was time, and the Sourdough Surprises challenge this month was to make sourdough biscuits (which I took to mean scones), so I had a good reason. I modified a buttermilk scones recipe to use mature/discard sourdough starter, which has a comparable acidity to buttermilk and therefor the action of the chemical leaveners is similar. These scones are tender and slightly springy on the inside and crunchy-crumbly on the outside. They’d be great served with butter, jam, and a cup of tea, but I decided to turn them into shortcakes for dessert with the addition of some fruit and whipped cream.
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