* Exported from MasterCook *

Sourdough Scones 2

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 cup starter
1 1/2 cups milk
3 cups flour
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3 cups flour (2 cups if using sugar)
1 1/2 teaspoons salt
2 teaspoons soda
6 Tablespoons dried currants
1/2 cup honey (or sugar)

In a large bowl mix starter, milk and 3 cups flour. Cover with a cloth; leave at room temperature for 8 hours or overnight.

Pour 6 Tablespoons butter over mixture and mix in.

In another bowl, mix together remaining ingredients:

Sprinkle over first mixture and blend thoroughly. Knead dough lightly and keep adding flour until dough loses stickiness. Pinch off small handful of dough and make into a ball. Dip into melted butter and place on greased cookie sheet or using non-stick-baking paper. Flatten ball slightly. Let rise until nearly doubled in size (about 45 minutes). Bake in a moderately hot oven (177 c or 375f) for about 35 minutes. Makes 2 dozen scones.

Refrigerator Scones: Make as directed above, but start process early the day before. Shape scones that evening, let rise for 30 minutes; refrigerate up to 12 hours. Before baking, let scones rise again in a warm place for 30 minutes or until nearly doubled in size.

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