Ingredients
Equipment
Method
Make Scone Dough
- Add the flour, salt, sugar, and baking powder to a mixing bowl or bowl of a food processor and mix to combine.
- Grate/cut the cold butter into the dry ingredients.
- Add the sourdough starter, egg, milk, vanilla extract, and shredded coconut - then stir until the wet ingredients are combined with the butter and flour mixture, but do not overmix or knead - the dough should be shaggy.
Shape and Cut Scones
- Turn the scone dough out onto a lightly floured surface and fold the dough over onto itself until the dough sticks together in one piece. Then, flatten the dough with your hand or a rolling pin and fold it over onto itself again. Repeat this flattening and folding process 2-3 times. Never knead the dough, just flatten and fold it -this technique is what will give you buttery sourdough scones with lots of layers.
- Flatten or roll the dough out into a 1-inch thick circle and use a bench scraper to cut the scones.
Bake and Glaze
- Add 2 tablespoons of butter to the hot skillet and return it to the preheated oven for a few minutes until the butter is browned, turn the oven down to 400F at this point. Once the butter is browned, make sure to spread it around to cover the entire surface of the skillet, then add the cut scones (they should fit perfectly inside the skillet) and bake at 400°F for 15-18 minutes until the tops just start to turn light golden brown.
- While the scones are baking, prepare the glaze and toast the coconut if making coconut scones. Melt the butter, if adding white chocolate chips, add them to the melted butter while it is still warm and whisk so the white chocolate melts as well. Add in the powdered sugar and milk and whisk.
- Toast the coconut in a skillet over medium heat until it's golden brown.
- Pour the glaze over the scones immediately when they come out of the oven and sprinkle with toasted coconut or allow the scones to rest for 5 minutes, transfer them to a wire rack with a piece of parchment paper underneath, and drizzle the glaze + sprinkle the toasted coconut over them individually.
- Serve immediately or store for later.
Nutrition
Notes
- Use cold ingredients: Make sure the butter and milk are cold. Cold ingredients help create a flaky texture by keeping the butter from melting too quickly before the scones go into the oven.
- Handle the dough gently: Overworking the dough can lead to tough scones. Mix the dough just until it comes together and is shaggy, and handle it as little as possible when shaping or cutting if you want tender scones.
- Don't overmix or knead: When combining the wet and dry ingredients, mix just until the dough starts to come together. Overmixing can develop gluten, resulting in tough, dry, bread-like scones.
- Use a sharp cutter: When cutting out the scones, use a sharp knife or bench scraper. Press straight down without twisting to ensure the scones rise high and evenly.
- Place biscuits close together: Placing the scones close together on the baking sheet helps them rise taller rather than spreading out. This creates more tender scones.