These are so good, weather for breakfast with butter, or for dessert covered in dark chocolate syrup with berries!
OH SO GOOD! NEVER USE YOUR WHOLE STARTER, I highly recommend making sure you have at least 1.5 to 2 cups of starter on hand before you use this recipe, so at least 297 grams worth of starter in your jar. You will need 170 grams of starter to do this recipe. (You will replace what you use)
Okay get your 1 cup of warm water and add your yeast (i like instant yeasts) let it start raising in the water
1- In your large bowl add your 3 cups flour, 1/2 cup sugar, 1 tsp salt, 1/2 tsp baking powder, stir it all together really well
2- Now get your scale, put your sm glass bowl on it. Hit reset so even with the bowl on it, it still shows zero grams.
3- Now pour in your sourdough starter, pour in 170 grams worth of starter NEVER USE YOUR STATER ALL GONE, make sure there is still some left in your starter jar. If you don't have enough then use less grams. or grow your starter bigger for a couple days before you make this.
4- Add your yeast filled water and stir it all together really well.
5- Wrap it in a grocery bag or super light towel and let it rise through out the day
6- When it rises if it does punch it down, then cover it again
7- When it has risen again punch it down again, and cover it again
IF if doesn't rise its okay its still turning into dough all day and it will work great. I think more times then not it doesn't raise.
8- When your ready to make dinner (or breakfast and you did the dough the night before) Fill your Wok or large pot with oil deep enough to drop scones in
9- You want your oil on a low small rolling boil. If you get your oil to hot it will burn the outside and not get the inside right. You need it hot enough to cook but not burn. Trial and error will help your figure it out.
10 - Know once the oil is ready brake off a ball of dough, roll it in your hands, then flatten the ball.
11- I like to them pull the flattened ball and stretch it as thin and a big as I can without braking it. A hole or two in it is okay. The thiner the eaiser to cook in the middle.
12- Throw it in the oil and watch it close they cook fast, I do better doing one at a time, once one side is golden brown or just a smidgen darker flip it to the other side and do the same.
Then pull it out and do that to all the rest of them, I am able to get about 30 scones with this batch.
You're going to love these
Enjoy these little beauties, we always do!