International Scone Week 2014

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Celia, from Fig Jam and Lime Cordial, has declared the second week of August International Scone Week.  So be it.

Of course, with my recent success with sourdough scones, I was determined to make them for this auspicious occasion.  I decided to vary the recipe slightly and make sour dough date scones.

I made this lot with instant yeast but I also made a batch yesterday with my 100% hydration sourdough starter and they turned out equally well.  The only problem with yesterday’s batch was, I was trying to determine the quantity of dates and sugar to use and I think I added too much of both, so I had to make another batch today.

I just love these scones.  It is hard to say why they are so good.  The only explanation I have is that they are never doughy and they have wonderful oven spring.

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This recipe is, virtually, the same as my previous post.  If you prefer plain scones, you may wish to check out that post.  The recipe calls for 400g of active 100% hydration sourdough starter.  If you don’t have a sourdough starter, make up a starter as follows:

  • 200g plain flour
  • 200g water
  • 1 tsp dry yeast

Mix all the ingredients together and leave on your kitchen bench for 6-8 hours.

If you have a sourdough starter that is not 100% hydration, adjust the fluid as appropriate.

Sourdough date scones:

  • 400g active 100% hydration sourdough starter or starter made as above.
  • 450g plain flour
  • 4 tsp baking powder
  • ½ tsp bicarb soda
  • ½ tsp salt
  • 2 tbs* sugar
  • 120g butter
  • ½ cup milk – and more, if needed
  • 1 cup chopped dates

*These are 20 mil tablespoons.

  1. Whisk the milk into the starter then set aside.
  2. Sift all the dry ingredients together.
  3. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.
  4. Add the dates and mix to distribute evenly.
  5. Add the starter mixture and mix to form a dough.  You may need a bit more milk.
  6. Tip dough onto your work surface and knead just enough to form a smooth dough.
  7. Press out dough to about 2 cm deep.
  8. Using a scone cutter, cut out scones.
  9. Put scones on baking tray lined with baking paper.
  10. Brush scones with milk.
  11. Let scones rest on kitchen bench for one hour.
  12. Bake at 200°C for 12 minutes or until cooked.

If you are interested in my 2013 and 2012 International Scone Week posts, here they are.  In 2013, I posted Belinda Jeffery’s Buttermilk Scones and, in 2012, Merle Parrish’s Pumpkin Scones.

35 thoughts on “International Scone Week 2014

  1. Pingback: International scone week 2015 – Ginger scones | Passion Fruit Garden

  2. Yum, I prefer date scones over any other… not being a strawberry jam person. Your photo of them are stunning, I can imagine the taste and texture… dates scones as an art form 🙂

    • Sandra, they are nice. I really can’t explain what difference the starter makes but it does make a difference. Like I said they are never doughy.

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