Scones are incredibly simple to make, and taste absolutely amazing, especially if still warm from the oven. It’s very rare I nail a recipe at the first time, especially with sourdough, I have to admit. These came out perfect from the oven at my very first attempt. No kidding. Meaning these are so easy, anyone can master them.

After a long weekend in Edinburgh, and having a not-so-great scone for breakfast, I really needed to make up for it. Great thing I fed my sourdough just before leaving. One of the things I prefer when coming back home is definitely get back to baking, after a long shower, of course. The smell of these baked goods just makes you happy, relaxed and homey.

“In nineteen minutes, you can mow the front lawn; color your hair; watch a third of a hockey game. In nineteen minutes, you can bake scones or get a tooth filled by a dentist; you can fold laundry for a family of five.
In nineteen minutes, you can stop the world; or you can just jump off it.”
Jodi Picoult

Sweet and Savoury Sourdough Scones: Cheese or Dried Fruit?

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Prep Time 20

Cook Time 20

Course Breakfast, Snack

Cuisine British

Servings 20 scones

Equipment

Bowl
Rolling Pin
baking tray

Ingredients

For the Savoury Scones

200 gr Strong Bread Flour
100 gr Sourdough Discards
50 ml Double Cream I used vegan double cream
25 gr Butter
60 gr Cream Cheese
70 gr Blue Cheese or Cheddar
5 gr Sugar
6 gr Salt
5 gr Baking Powder
as required Herbs

For the Sweet Scones

200 gr Flour
100 gr Sourdough Discards
100 gr Double Cream
25 gr Butter
30 gr Sugar
50 gr Raisins or other dried fruit
50 gr Crystalized Ginger or other dried fruit
to taste Cinnamon or Pumpkin Spice

Instructions

For the Savoury Scones

In a bowl, mix together the cold butter, cream and blue cheese. Mix until smooth and combined. Add the cream and continue to mix.
Slowly add all the powders and work the dough until smooth. It's ok if there are still butter clumps in it. Warm up the oven at 220C.
Roll out the dough into a rectangle and fold it a couple of times. Repeat two-three times.
Roll it out to a square 3-4 cm tick and cut out the scones.
Line the scones in a baking tray, brush them with some extra cream and sprinkle some herbs on top. You could also sprinkle some grated cheese if you like.
Bake for 20 minutes, until golden and fluffy.

For the Sweet Scones

In a bowl, mix together the cold butter, the double cream and sugar. Mix until smooth and combined.
Slowly add all the powders and dried fruit, and work the dough until smooth. It's ok if there are still butter clumps in it. Warm up the oven at 220C.
Roll out the dough into a rectangle and fold it a couple of times. Repeat two-three times.
Roll it out to a square 3-4 cm tick and cut out the scones.
Line the scones in a baking tray, brush them with some extra cream and sprinkle some sugar or grated chocolate on top.
Bake for 20 minutes, until golden and fluffy. Serve with some cream cheese or butter and jam.