Dutch Oven Sourdough Scones

Sourdough Scones

• 2 cups flour
• 1 cup water
• 1/2 cup sourdough starter
• 1/2 - 1 teaspoon yeast, optional
• 1/4 cup dry powdered milk
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• lard or vegetable oil for deep frying

The night before serving these for breakfast, combine 1 cup flour, 1 cup water, and 1/2 cup starter. (The second time we made these we added a bit of yeast to this mixture because the first time they didn't rise at all - although they still tasted great.) Let sit overnight.

In the morning, add the second cup of flour, and the remaining dry ingredients. Mix together and knead well, adding additional flour if necessary, making a soft dough. Let rise until double, about 45 minutes.

Meanwhile, melt lard in the Dutch oven until it's two inches deep. When the oil is hot, break off pieces of dough, form them into flattened balls, and drop into the hot oil. When golden brown on one side, turn them over to brown the other side. Remove with tongs and serve warm, with butter, jam, jelly, honey, or even maple syrup.

We tried the first batch with honey, jam, AND jelly! And the second with butter and syrup.

The first time we made this recipe we used lard (which meant a special trip to the Latin market), the second time regular canola oil. We didn't notice a difference in taste, so use what you have. We did notice a difference from adding a bit of yeast to the second batch. While still dense, they weren't quite as rubbery. However, we'll probably stick with regular raised roll dough for any future scones.