Just a quick write-up because I'm tired and have approximately 10000 things to do today. These are really good, but the dough was too dry. I had to add more milk. I've adjusted a bit below, but you may find you need more or less. Use your judgement.

Sourdough Scones

From Baking Sense

Ingredients

• 630g soft (cake/plain/standard) flour
• 2 Tbap. baking powder
• 1/2 c. sugar
• 1/2 tsp. coarse sea salt, ground
• 3/4 c. unsalted butter
• 1-1 1/4 c. buttermilk¹
• 1 c. (100% hydration) unfed sourdough starter
• 2-3 eggs²
• extra buttermilk & sugar for sprinkling

Directions

1. Preheat oven to 190°C (375°F).
2. Sift together flour and baking powder.
3. Mix in sugar and salt.
4. Cut in butter until mixture contains lumps no larger than a pea.
5. Combine buttermilk and starter.
6. Whisk eggs into buttermilk-starter mixture.
7. Pour wet ingredients into dry and stir until mostly combined.
8. Turn out onto lightly floured surface and mix/knead a little by hand to incorporate any remaining dry ingredinets.
9. Pat dough to a thickness of ~2cm.
10. Use a 6 or 7cm round cutter to cut out scones and place on a parchment-lined baking sheet.
11. Brush tops with additional buttermilk (or milk) and sprinkle with sugar.
12. Bake at 190°C (375°F) for 20 minutes.

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¹ The recipe only calls for 1c. of buttermilk, but I found I needed ~an extra 1/4 c. to get the dough to come together. That said, I was also using sour cream thinned with milk as a buttermilk substitute, so it's possible that affected my liquid balance. ^Back
2 The recipe only calls for two eggs, but mine were a little on the small side, so I used three. ^Back