These scones are super easy and a great way to use up your sourdough starter/discard. You can bake the scones immediately or let them sit on the counter for an hour or two if you'd like more sourdough taste and rise. The scones require no butter, only heavy cream. You mix the wet ingredients, add the dry, and drop the batter/dough onto sheets of parchment, so no rolling out is required! The cream scones really are easy! Because it's been so hot lately, I've been limiting my use of the oven. That's not a problem for these scones, as they bake quite nicely in the air fryer and come out with slightly crispy exteriors and soft interiors. The texture of the scones is similar to a muffin crossed with a yeast bread. The scones also are full of juicy, sweet-tart berries, which echo the tang of the sourdough. I use frozen mixed berries for the scones but feel free to use fresh berries, if you'd like. Enjoy!
Air Fryer Berry Cream Scones -- Makes about 6
1 cup of sourdough starter/discard
1/4 - 1/2 cup of heavy cream
1/3 cup of sugar, plus more to sprinkle
1 cup of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
3/4 cup of frozen (don't thaw) mixed berries--blueberries, blackberries, strawberries
Cut sheets of baking parchment to fit your air fryer basket. In a medium bowl, stir together well the starter/discard, 1/4 cup of cream, and the sugar. Add the flour, baking powder, and salt and stir them into the wet mixture. Add more cream, a tablespoon at a time, if the dough/batter seems too dry. You want a slightly wet dough. I have a fairly stiff starter/discard, so I use about 1/3 cup of cream. Fold in the frozen berries until combined. Drop two mounds (about 1/4 cup each) of dough batter on each sheet of parchment. Dampen your hands with a little water and shape the scones into roundish disks, if you'd like, then sprinkle each disk/mound with a little sugar (about 1/2 teaspoon). Put one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry the scones at 360 degrees for about 15 minutes or until golden brown. Remove the scones from the basket to cool and repeat the cooking process with the remaining dough.
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