Description
These delightful sourdough scones are paired with a vibrant rhubarb and strawberry compote, creating a perfect balance of tangy and sweet flavors. The scones have a tender crumb with a slight tang from the sourdough starter, while the compote adds a burst of fruity freshness. Enjoy these scones as a lovely breakfast treat or a delightful afternoon snack.
Ingredients
Units
Scale
Sourdough Scones:
- 1 cup sourdough starter
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, diced
- 1/2 cup milk
- 1 teaspoon vanilla extract
Rhubarb and Strawberry Compote:
- 2 cups rhubarb, chopped
- 1 cup strawberries, hulled and sliced
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Sourdough Scones: In a large bowl, combine the sourdough starter, flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until a dough forms.
- Shape and Bake: Turn the dough out onto a floured surface and shape it into a circle. Cut the circle into wedges and place them on a baking sheet. Bake in a preheated oven at 400°F (200°C) for about 20 minutes, or until golden brown.
- Make the Compote: In a saucepan, combine the rhubarb, strawberries, sugar, lemon juice, and vanilla extract. Cook over medium heat, stirring occasionally, until the fruits break down and the mixture thickens.
- Serve: Serve the warm scones with the rhubarb and strawberry compote on top. Enjoy!
Notes
- You can customize the compote by adding other fruits like raspberries or blackberries.
- Feel free to adjust the sugar in the scone recipe to suit your taste preferences.
Nutrition
- Serving Size: 1 scone with compote
- Calories: 240
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
