Sour Dough Scones-oh ya!

Back in April I posted a great recipe I have been using for Sour Dough Bread Starter.  Well as much as we love sour dough bread you can get pretty sick of it when you are making 2 loaves every 5 days...I must admit I have thrown out some starter along the way.

But then I received a fabulous suggestion from Frieda at Frieda Loves Bread.  Make sour dough scones!!!!

I think I love her-so does my family-and my dogs-and my friends!

We have made these so often I have permanently oiled hands!

Here is the recipe for the scone dough, using the sour dough starter from my earlier recipe post:

 Sour Dough Scones

1 c. sourdough starter

1 1/2 c. warm water

1 1/2 tsp. salt

1/2 c. white sugar

1/2 c. vegetable oil
6 c. flour

Mix the 1 c. sourdough starter, the water, salt, sugar, and oil together in a large bowl.  Add the flour, and mix well.  Lightly oil the dough and inside of the bowl, cover and let rise overnight (I like this part, leaving it overnight-seems to agree with my baking skills more).

The following morning, knead the dough for a few minutes (I did this for about 2-3 minutes, using a bit of flour to keep the dough from sticking, kneading until the dough is smooth).  Place the dough back in the re-oiled bowl, and allow the dough to rise until double in size.

In a large heavy dutch oven pan heat 2-3 inches of vegetable oil to 375 degrees.  Be sure to use a thermometer for safety.

Pinch of large pieces of the dough (about the size of a plum).  Press the dough ball out.

Gently lower the dough disc into the hot oil, and allow to cook on one side.  The dough will rise back to the surface and you will see golden edges on the dough~1-2 minutes. Turn over and repeat the cooking on the opposite side.

 A great way to tell if your oil is at the correct temp is to place a small ball of dough in the oil.  If bubbles immediately develop around the dough and they rise and pop then the oil is ready.

Depending on the size of your dutch oven, you can cook more than one at a time, but do not crowd the scones, the oil temperature will cool to much and then the scones will become greasy and saturated with oil.  Drain them on several layers of paper towels.

Serve these warm with huge pats of butter, cinnamon sugar, honey, jams and syrup.  Your family will worship you.  Isn't that great?