Sqirl's Sourdough Scones Recipe - Los Angeles Times

Name: Sqirl's Sourdough Scones Recipe - Los Angeles Times
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1 cup plus 2 tablespoons whole-grain spelt flour; 1/3 cup granulated sugar, preferably organic, plus more for sprinkling; 1 1/2 tablespoons baking powder; 2 teaspoons fine sea salt (or 1 tablespoon kosher salt); 1 teaspoon baking soda; 1 to 2 tablespoons dry spices (optional; see Kitchen Note A, below); 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled; 1/2 cup chilled heavy cream; 3 tablespoons chilled buttermilk; 3 tablespoons chilled crème fraîche, homemade (see recipe, below) or store bought; 2 tablespoons honey; 2 tablespoons sourdough starter discard; 1 tablespoon finely grated orange or lemon zest (see Kitchen Note B, below); 1 cup (1/4-inch pieces) frozen or fresh fruit (see Variations and Kitchen Note C, below) OR 1 cup (1/4-inch pieces) dried fruit (see Kitchen Note D, below); 1/4 to 1/2 cup fruit jam or preserves (see “Dimpled Jam Scones” and “Swirled Jam Scones” in Variations, below); 1/4 to 1/2 cup finely chopped toasted nuts (see Kitchen Note D, below); 1/2 cup heavy cream; 3 tablespoons buttermilk

www.latimes.com

Sqirl restaurant shares their famous sourdough scone recipe to make at home for an LA brunch experience wherever you are.

View full recipe on www.latimes.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.latimes.com.

Share this recipe:

Cooking tools:

Microplane
Oven
Mixing bowl
Baking sheet
Measuring cup
Measuring spoon
Freezer

Ingredients

2 cups all-purpose flour, plus more for dusting
1 cup plus 2 tablespoons whole-grain spelt flour
1/3 cup granulated sugar, preferably organic, plus more for sprinkling
1 1/2 tablespoons baking powder
2 teaspoons fine sea salt (or 1 tablespoon kosher salt)
1 teaspoon baking soda
1 to 2 tablespoons dry spices (optional; see Kitchen Note A, below)
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes and chilled
1/2 cup chilled heavy cream
3 tablespoons chilled buttermilk
3 tablespoons chilled crème fraîche, homemade (see recipe, below) or store bought
2 tablespoons honey
2 tablespoons sourdough starter discard
1 tablespoon finely grated orange or lemon zest (see Kitchen Note B, below)
1 cup (1/4-inch pieces) frozen or fresh fruit (see Variations and Kitchen Note C, below) OR 1 cup (1/4-inch pieces) dried fruit (see Kitchen Note D, below)
1/4 to 1/2 cup fruit jam or preserves (see “Dimpled Jam Scones” and “Swirled Jam Scones” in Variations, below)
1/4 to 1/2 cup finely chopped toasted nuts (see Kitchen Note D, below)
1/2 cup heavy cream
3 tablespoons buttermilk