Wholewheat, Barley and Honey Sourdough Scones
Betsy is the baker at Oak and Swan Sourdough in Mardan, South Gippsland. Her baking is all about flavour, using a rye leaven to imbue the dough with that classic ‘sour’ taste. These scones will warm and surprise you with every bite.
ingredients
600 grams wholewheat flour
600 grams barley flour
400 grams salted butter, chopped
300 grams ripe rye leaven
200 grams local honey, plus extra to glaze
200 millilitres warm water
600 millilitres whole milk, plus extra to glaze
method
Combine the 2 flours and then rub the butter through, using clean hands, until it resembles breadcrumbs.
In a separate dish make a ‘wet mix’ by combining the leaven, honey and warm water.
Tip ‘wet mix’ into the flour/butter mix along with about three-quarters of the milk and mix briefly to combine. Add the remaining milk if necessary; the dough should feel more moist and heavier than a normal scone recipe.
Divide dough into 3 large balls and place on trays lined with baking paper. Flatten out balls into 2 centimetre-thick rounds, smoothing tops down with wet hands. Using a sharp knife or dough cutter, cut each circle into 8 equal portions and separate slightly.
Make the glaze by whisking 3 tablespoons of milk and 1 tablespoon of honey together; glaze the top of the scones with a pastry brush, cover and leave to prove for 6 hours at room temperature.
Bake for 20 minutes in an oven, pre-heated to 200 degrees Celsius.
Serve warm, with butter and honey, jam and cream, or quark and fresh fruit.
MAKES APPROX. 24 scones
NOTES: These scones keep well for up to a week, wrapped in a tea towel, and reheat or toast perfectly.