These will be perfect on your table at Easter brunch! Scones are not healthy, but these are homemade! My sourdough starter was good, but not quite sour enough yet to make a big impact. These were still delicious! The sweet glaze and currants will nicely offset the sourness if you have a nicely aged starter!
Sourdough Currant Scones
Makes 16 scones
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup dried currants
1/2 tsp salt
1 tsp baking soda
1 tsp cream of tarter
1 tsp ground cinnamon
1/3 cup cold unsalted butter, cut into slices
1 1/4 cups sourdough starter
1/4 cup orange juice
2 tsp butter
1/2 cup powdered sugar
Preheat an oven to 400 degrees. Sprinkle two baking sheets lightly with flour.
Whisk together the flour, salt, cream of tartar, baking soda, sugar, currants and cinnamon in a mixing bowl. Cut in the slices of butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add the sourdough starter and mix by hand to form a soft dough.
Turn the dough out onto a lightly floured work surface. Using a floured rolling pin, roll dough into a 1/2-inch thick round. Use a biscuit cutter to cut into circles and place the scones on the prepared baking sheet about 1 inch apart. Re-roll dough if needed.
Bake until the scones just start to turn golden ~15 minutes. Remove scones from baking sheets and cool on sheets of parchment paper.
While scones are baking, prepare glaze. In a small saucepan over medium heat, combine butter, orange juice and powdered sugar. Bring to a low boil, stirring continually for ~10 minutes until mixture has thickened. Remove from heat and allow to cool slightly.
When scones are cool, lightly brush each with glaze and allow to set to harden. Store in an airtight container or serve immediately!