Sourdough Grape Scones
These are perfect treat for tea time or the fika hour! They're simple and slightly sweet and pair well with your favorite hot beverage, as well as iced summer drinks.You can really use any grape in this recipe, but I favor the dark purple grapes for nearly every recipe. These are long ferment sourdough scones for optimal health and digestion, FYI.
Ingredients
Ferment
- 2 Cups Organic White Flour
- 1/2 Cup Organic Sugar + 2 Tbsp. for Sprinkling
- 1/2 tsp. Sea Salt
- 1/2 Cup Butter, Room Temperature
- 1/2 Cup Starter
- 1/4 Cup Cream + 1 Tbsp. for Brushing
- 1 tsp. Vanilla
Final Mix
- 1 Tbsp. Baking Powder
- 1 Egg
- 1 Cup Diced Grapes, Dark Skinned Preferred Cut very small
Instructions
Set Up Ferment
- Mix 2 cups of flour, 1/2 cup of sugar, and 1/2 teaspoon sea salt in a medium sized bowl.
- In another bowl, mix 1/2 cup of sourdough starter, 1/4 cup of cream, and 1 teaspoon of vanilla and mix well.
- Add the wet mix to the dry mix and stir to combine. Do not overmix.
- Cover the dough with a lid and set in an undisturbed place to ferment for at least 6 hours or until doubled in size with a smooth and glossy surface.
Final Mix & Baking
- Remove the lid and sprinkle the 1 tablespoon of baking powder on top of the dough. Break the egg over the dough. Mix both into the dough by hand; use your hands to squish and incorporate the egg. Do not overmix.
- Remove the dough from the bowl and roll out into a flat rectangle. Sprinkle the 1 cup of chopped grapes evenly over the dough. Press them lightly into the dough.
- Take one edge of the dough and fold it to the center of the rectangle. Take the opposite edge of the dough and fold it over the other folded edge. Repeat for the last two edges of dough. You will create four layers of grapes and dough.
- Gently roll out the dough into a rectangle with an 8" - 10" length. If you have side seams open up or holes with petals escaping, gently pinch them closed with your fingers and smooth the dough.
- Carefully remove the rectangle of dough to a parchment paper-lined baking tray. Use a pizza cutter to cut the dough into 6-12 squares.
- Place in the refrigerator while the oven preheats to help the scones keep their shape. Set the oven to preheat to 400F/204C.
- When the oven is ready, brush the scones with the reserved cream and sprinkle with the reserved sugar. Put in the oven to bake for 25 minutes or until golden brown. If your oven runs hot, place a piece of foil over the scones for the last 5 minutes of bake time.
- Remove from the oven and allow to cool for at least 10 minutes to set up. You can serve them piping hot from the oven, but be gentle so they don't loose their shape.
Tried this recipe?Let us know how it was!