These scones are easy to make, taste good, and you can make them in your air fryer or oven in minutes. You also can use up a cup of discard in a quick and simple way, making the scones a great option if you don't want to fuss with a long sourdough project. The scones taste of orange with sweet pieces of date throughout. Although the scones contain butter, it's not a huge amount. Canola oil provides the extra needed fat to keep the scones tender. The scones make a nice treat for dinner, snacks, with tea or coffee, and for breakfast. Enjoy!
Sourdough Orange-Date Scones -- Makes 9
1 cup of all-purpose flour
1/4 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
3 tablespoons of butter
3 tablespoons of canola oil
1 teaspoon of grated orange zest (zest from a small orange or a couple of clementines)
1/2 cup of chopped dates
1 cup of sourdough starter/discard
Sugar to sprinkle
In a large bowl mix together well the flour, sugar, baking powder, and salt. Cut in the butter with a fork or pastry blender. Drizzle in the oil, a little at a time, and cut it into the flour mixture. Mix in the orange zest and dates. Stir in the starter/discard until combined and a soft, somewhat sticky dough forms.
For the air fryer: Cut small pieces of baking parchment to fit your air fryer basket. Drop small mounds of dough (about 1/4 cup) on each piece of parchment, spacing the dough mounds at least an inch apart. Sprinkle a little sugar on top of each dough mound. If you'd like, you can use damp fingers to shape the dough mounds into more of a disk shape. Put one dough-topped piece of parchment into your air fryer basket, put the basket in the air fryer, and air fry the scones at 320 degrees for 10-15 minutes until they are golden brown. Remove the scones from the air fryer to cool and repeat the air frying process with the remaining dough.
For the oven: Preheat the oven to 400 degrees. Line a baking sheet with baking parchment. Drop small mounds of dough (about 1/4 cup) on the parchment, spacing the dough mounds at least an inch apart. Sprinkle a little sugar on top of each dough mound. If you'd like, you can use damp fingers to shape the dough mounds into more of a disk shape. Bake the scones for about 20 minutes, rotating the baking sheet mid-way through the cooking time, or until the scones are golden brown.
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