Scones #01
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sourdough starter |
| 2 | cups | Flour |
| 2 | cups | Milk |
| Vegetable oil for deep-frying | ||
| 1 | tablespoon | Salt |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Flour |
| 1 | cup | Grated raw potato |
| 1 | quart | Water |
| 1 | pack | Dry yeast |
Directions
SOURDOUGH STARTER
Mix the starter, flour, and milk in a large bowl. Cover with a towel and leave at least 8 hours at room temperature. Reserve 1 cup of the dough to use as starter for your next batch. Punch the remaining dough down until fully compressed. Turn out onto a lightly floured bread board and knead 10 to 15 times. Return to the bowl and allow to rise until doubled in bulk, about 45 minutes to 1 hour. Pinch off into golfball-size pieces and mold into flat circles. Let rise again until almost doubled, 30 to 40 minutes.
Deep-fry in 375F oil until golden brown. Drain on paper toweling. Sourdough Starter: Combine all ingredients except the yeast in a saucepan and bring to a boil. Cook until mixture becomes clear, taking care not to burn it.
Remove from heat and allow to cool to lukewarm. Stir in yeast until thoroughly dissolved. Cover and let stand at room temperature for at least 24 hours before using. Note: This starter should be used at least once a week. Reserve any leftover in the refrigerator. It will last longer than a week, but it should never be used if it turns an orange color. It will sometimes get a fluid on top, but just mix that in and it will still be good.
WARM SPRINGS RESTAURANT
KETCHUM, SUN VALLEY
From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .