Cheese & Chive Sourdough Scones

Our herb garden is so pretty at this time of year. All the herbs are blooming and the chive flowers are particularly beautiful.

This is a really quick easy recipe that I make up for the children’s lunchboxes or after school snack. Sometimes we have this for lunch with some hummus, pesto and salad.

Recipe makes 8 scones

Ingredients

1 cup / 170g plain flour

2 teaspoons baking powder

1/2 teaspoon bicarbonate/ bread soda

1/3 cup / 50g cold butter diced

3/4 cup / 50g grated cheese

1 - 2 tablespoons chopped chives

1/2 cup / 125g sourdough starter

2 eggs

Method

• Preheat the oven to 180oC or 350o F.
  Place flour, baking powder, baking soda in a medium bowl and stir to combine.

• add butter and rub in until mixture resembles bread crumbs. Add cheese and chives.

• in a jug or small bowl, mix together sourdough starter and 1 egg.

• add the starter and egg mixture into the dry ingredients until the mixture comes together.

• tip the mixture out onto a lined baking tray. Form into a circle and press down or flatten slightly into a round disc. Using a knife cut the circle into 8.
  

• Separate the scones. whisk the other egg and brush the top of the scones and add extra grated cheese.

• bake in the middle of the oven for 15 - 18 mins until scones are slightly browned and hollow when tapped on the bottom. Remove from the oven and leave to cool.

• Enjoy !!!!
  
  
  
  
  

Sourdough Pretzels

The children love these Pretzels, quick and super simple as always and a great addition to the school lunchboxes.

You will need:

50ml water

115g sourdough discard (unfed)

30ml milk (I used oat milk)

10g sugar

10g melted butter / sunflower oil

1 teaspoon salt

200g strong bread flour

1 teaspoon baking soda

1 egg, beaten

Everything bagel seasoning - See below for other uses for this seasoning

2 tablespoons back sesame seeds

2 tablespoons sesame seeds

1 tablespoons poppy seeds

1/2 tablespoon garlic granules

1/2 tablespoon onion powder

1/2 tablespoon sea salt flakes ( I used Maldon)

Mix all together and place into an airtight spice jar / container.

METHOD

1. In a mixing bowl whisk together the water, sourdough discard, milk., sugar and melted butter / oil.

2. Add flour and salt and knead for 3 - 5 minutes or until dough is smooth & forms a ball.

3. Place into a lightly oiled bowl and cover with tea towel and leave to rise for 2 hours or until it has almost doubled in size.

4. Divide dough into 6 pieces. Roll each each out into a long strip approx 22 - 25 cm and fold into pretzel shape and place onto a lined baking sheet.

5. Preheat oven to 220oC / 450oF and bring a large pot of water to the boil. Once the water has boiled, add the baking soda to it and boil each pretzel for 1 - 2 minutes or until they float to the top of the water.

6. Remove pretzels and place onto lined baking sheet. eat griddle pan or pan on high heat. Brush with beaten egg and top with everything bagel season.

   N.B - If you don’t like this seasoning, top with your favourite toppings.

7. Bake in the middle of the oven for 12 - 15 minutes until lightly browned.

8. Enjoy with butter, cream cheese or buffalo dip.

KITCHEN TIP

You can use this everything bagel seasoning on

• popcorn, eggs, avocado toast, salad topper, guacamole, noodles/stir fries.