Cook With Me | Sourdough peach raspberry scones

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can add a subtle flavor.

Put on an apron and prepare to make scones.

Measure out dry ingredients: pastry flour, 45 g sugar, baking powder, and salt in a big mixing bowl.

Whisk the dry ingredients together and set aside.

Cut up a yellow peach, checking for ripeness, and choose a good one.

Measure out 75 g of raspberries.

In a separate bowl, break one egg and one egg yolk, then add cream and vanilla bean paste.

Add 1/2 cup of sourdough starter (discard) to the wet ingredients.

Cube chilled butter and toss it into the flour mixture, keeping it cold to avoid sticking.

Use hands to mush the butter into the flour until it resembles wet sand.

Combine the wet ingredients with the dry ingredients until roughly mixed.

Gently fold in the chopped peaches and raspberries, being careful not to break the fruit too much.

Turn the mixture out onto a countertop and shape it into a circle, flattening it slightly.

Cut the dough into triangles using a bench scraper, reassembling any that fall apart.

Place the scones on a baking tray and refrigerate for 10 minutes.

Brush the tops of the scones with cream and optionally sprinkle with turbinado sugar.

Preheat the oven and bake the scones for 22 minutes.

Remove the scones from the oven and place them on a cooling rack.

Prepare a glaze with powdered sugar and cream, adjusting the consistency as needed.

Dip the cooled scones into the glaze, ensuring they are coated nicely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens