Saturday, July 22, 2017

Mini Savory Sourdough Scones

Chanterele Mushroom

A few of you may recall when I began exploring sourdough a few years ago.   I continue to be slightly in thrall of my living yeast!   At this time, my sourdough starter is what I refer to as my pet.  The little beast is not very demanding, when everything is going smoothly, it is on a daily feed routine.  Sometimes things get off schedule and I am away a few days, and upon returning, have to decide if it will forgive me and come back to its bubbly self, or began anew because I did not have the foresight to put it in the refrigerator!  

My current starter, bought into life this spring with the help of red peach tree leaves from Owen County, a little Upland Dragonfly and a spoon of Barrel Chested beer feed with whole wheat, brown rice, buckwheat, a little barley, a bit of rye, kamut, spelt and millet flours.

As you with sourdough starters (PETS) know, every time you feed you have either the opportunity to bake or cast off.   And when you allow for time, can do many amazing things with your sourdough cast off.  The following recipe is something I have been doing again, and again, and planning on doing often!  This is a big batch for me, so I am very glad that they freeze beautifully!

Kale Mini Scones

I made these for first Friday in the Flowing Colors Studio and the recipe was requested! Let me know how the addition of chanterelles works for you or any other mushroom!  Friends from Owen County found gallons (yes!) of Chanterelles these past two to three weeks and she showed up at my home with a good mess for me!)  

This morning, I baked the Chanterelle scones and have a batch of mini-scones in the freezer for  First Friday in August.

I hope you make these tender scones and enjoy eating them as much as I do, and if you like them, post a comment, or give us a  tweet! 

Here is my recipe, the one used on First Friday in July that you asked for - only with the swithch from kale to Chanterelles! 

Chanterele Scones

 Savory Sourdough Scones


2 cups flour – I usually use a combination of certified organic grains
mostly, whole wheat, whole wheat pastry, and a little brown rice
1 ½ tsp baking powder
1 tsp sea salt
½ tsp baking soda
1 tsp tumeric powder
1 tsp Quilter’s Comfort L.A.O. Seasoning
1/2 cup chopped kale or 1 cup sauteed or grilled Chlanterelle mushrooms (ideal if locally wildcrafted)*
½ cup yellow onion, diced
1 clove garlic, minced
¼ cup dehydrated beans (pinto or black)
3 fresh sage leaves, minced very well
½ tsp fresh thyme, minced very well
pinch of dried black pepper
½ cup oil
¼ cup yogurt whey
¼ cup yogurt
1 cup sourdough starter

  • In a large bowl combine flours, baking powder, sea salt, sugar, baking soda
Massage in the oil until the mixture resembles bread crumbs
  • Stir in sourdough, vegetables (use veggies you like) and other ingredients.
  • and add yogurt by the tablespoon until you can form a nice ball.
  • Gently knead, with very light touches until it comes together.
  • Roll out gently to about ½ inch (thicker if you like) then cut with a knife into triangles or use a shaped cutter.
  • Place scones on an oiled baking sheet
  • Let them rest 10 minutes under a towel
  • Bake 15 – 20 minutes at 425° (7-9 minutes for mini-scones) - Oven’s are do not have uniform temperatures.  Check your bake often after 10 minutes to prevent an over cooked scone.
 * Bloomington, Indiana area is just now past the harvesting of Chanterelles, it comes fast and some years are very lean and others, are full, very full with this orange fruity fungus.

If you want a crispy top, you might try putting a pan of water into the oven as is done with sourdough loaf baking.

Check out Flowing Colors Studio ( - We have an arts demonstration almost every first Friday.  I am working in the studio most Thursdays).