Apple Sourdough Scones (vegan)
Sourdough starters are just for baking bread. Make these delicious Apple Scones which can be served sweet or savoury.
Plant based perfection
There are lots of benefits to using your sourdough starter in bread, crumpets, waffles, pancakes and even scones. But my favourite benefit of all is that sourdough starter is often a great substitute for eggs or dairy and so the recipe can easily become vegan. You will still need a little non-dairy butter and non-dairy milk for these scones but no eggs are required. The sourdough starter will help to give them a little lift and make the dough hold together in a way that is wonderfully light and flaky! Plus you get that signature sourdough tang. What’s not to love?
I also love how these scones can easily be served as a sweet treat or a savoury snack. I always eat one or two fresh out of the oven, drizzled with a quick icing made of cinnamon, icing sugar and water. It’s a simple glaze that makes these sweet and sticky: the perfect afternoon pick me up. But, my favourite way to enjoy these is with my favourite vegan cheese. I love to spread them with Kinda Co’s farmhouse creamy spread. It’s got the sharpness of cheddar cheese which balances really well with the sweetness of the apple in the scone.
Whether you decided to serve these hot or cold, sweet or savoury they are perfectly fluffy on the inside with just the right amount of crust on the outside. These never last more than a day in our house but if you are going to store them then keep them in an airtight container so they don’t go stale. How will you eat yours?
Apple Sourdough Scones
These Apple Sourdough Scones are super versatile - they are dairy free making them ideal for people on a plant based diet or with lactose intolerance. They can also be served sweet or savoury!
- 400 grams self raising flour plus extra for dusting your work surface
- 100 grams non-dairy butter cold from the fridge
- 0.25 tsp salt
- 75 grams caster sugar
- 2 apples peeled, cored and diced
- 250 grams sourdough starter
- 75 millilitres non-dairy milk plus extra for brushing the tops of the scones
Pre-heat your oven to 200C / 390 F / gas mark 6.
Sift the flour into a large bowl and add the non-dairy butter cut into cubes
Rub the non-dairy butter and the flour together until it resembles breadcrumbs (see my tip in the notes below if your non-butter is very soft).
Add the diced apple, sugar and salt and ensure the apple coated in the dry ingredients.
Next add the salt, sourdough starter and milk and stir, gently bringing together until it forms a crumbly dough - you want to be very careful not to overwork it and force the dough together.
Lightly dust a work surface with a little flour and tip out the dough.
Using just your hands, bring the dough together and pat down until it is roughly 5 cm / 2 inches high.
Using a circular cookie cutter, cut out 12 scones.
Place the scones on to a baking sheet lined with grease proof paper and brush the tops with a little non-dairy milk.
Bake in the centre of the oven for 25 minutes or until they are golden brown.
For best results, serve while still warm.
If you can't get your hands on a vegan block of butter do not worry! I often make these using a non-dairy spread. The trick is to get it out of the fridge just before you need it and to use a cold knife or a pastry blender to break up the butter and flour until it is flaky. The aim is to get flaky pieces of non-dairy butter throughout the scone dough.
You don’t have to be a plant based warrior to enjoy these scones. Simply use regular butter and milk and they will be just as delicious.