Sourdough Cheese Scones - Michelle Eshkeri
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Cooking tools:
- Stand mixer
- Round cutter
- Kitchen scale
- Grater
- Pastry brush
- Cooling rack
- Mason jar
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Refrigerator
- Mixing bowl
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 131g strong white bread flour
- 131g whole milk
- 65g wheat starter at 60% hydration (12–24 hours after last refreshment)
- 33g caster sugar
- 263g plain white flour
- 223g unsalted butter, chilled and cut into 2 cm (¾ in cubes)
- 61g caster sugar
- 225g mature Cheddar, grated
- 1 tsp sea salt
- 10g baking powder
- ½ tsp ground black pepper, English mustard powder or ground cayenne (optional)
- 60g double cream, plus 1–2 tbsp for glazing
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