Sunday, July 11, 2010

Sourdough Pumpkin Scones....

I know they sound a bit funny. Totally, I mean, sourdough - hmm, usually breads with gluten... scones... not so...
Well, I was actually trying to make a white sourdough loaf with ricotta, and a batch of pumpkin scones.
However, I wasn't feeling well and decided to mix them together, we do need brekky...

But surprisingly, they are quite nice....

450g Bread Flour
1.5 cup water
150g Ricotta Cheese
80g sourdough starter 100% Hydrate
300g steamed pumpkins, mashed.
200g SR flour
100g olive oil.
4tbsp brown sugar
1 tbsp cinnamon powder
1.5 tsp salt.

Make sourdough… with bread flour, water, ricotta cheese, starter and salt, half of the olive oil and knead till elastic, stand over night covered with a bit of olive oil. Fold using normal sourdough method.

20 hours later, mix with mashed pumpkin and SR flour and the rest of the olive oil and brown sugar and cinnamon, mix well, spread out (it will be very wet) and cut into scone shape using cutter or knife.

Stand in greased tray to prove for 3-4 hours and bake for 25 min in 190C oven.

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