Sourdough Quick Scones

I grew up with the word scone meaning dough stretched or rolled and fried in oil. Now I live further East, and I see that I have to explain myself, because these are not like their English baked cousins of the same name. Whatever you like to call them, these are delicious! Years ago the basic recipe came from my Aunt, which you can find here: Quick Scones.  I have since modified the recipe to use with a Sourdough Start. These are fluffier with the start added, and I prefer them this way now. We love them for breakfast.

Sourdough Quick Scones

2 1/2 c. flour
1/2 c. sourdough start
4 tsp. sugar
1 Tbsp. baking powder
2 tsp. salt
1 c. water

Mix all ingredients in a bowl to make a dough. Let it rest 5 min. while you heat  about 1/2 inch of oil in a skillet over medium heat. Turn dough out onto floured surface and pat or roll to 1/2 inch thickness. Cut with a pizza cutter into 2 1/2 inch squares or pieces. Stretch each piece of dough a little before you place into hot oil. Fry until golden, drain on paper towel. Serve rolled in sugar or with butter and jam or honey butter. 

Notes: If you want to try my regular yeast scones, the recipe is here: Ever-ready Scones.

Jenny