Potato Scone with Sourdough


Prep time
25 minutes
Cooking time
25 minutes
Total time
50 minutes


Potato Scone with Sourdough


200 g
active leaven sourdough
100 ml
100 ml
sour cream
200 g
potatoes (cooked, grated)
600 g
plain flour
150 g
15 g


Mix the active sourdough mix with warm water and sour cream. Add the grated potatoes, eggs and mix everything. Then add the flour all freely mix and let stand for 20 minutes. Then add salt and soft lard and thoroughly stirred to smooth dough. Leave in a warm place to rise to double.

On floured board is folded dough from getting top-down, bottom-up, from right to left and left to right. Cover the dough and let rest half hour. This folded has 2x do and ultimately shape the form and leave the dough to rise to double dough.

On floured board and rolled to 2 cm, and we cut we cut to the top. With a sharp knife cut into cubes or cut in scone and put the sheet with baking paper. To rest let rise for 30-40 minutes. Finally, then top with cold water or milk and sprinkle with seeds or grated cheese. Bake at 200 ° C for about 25 minutes.

What is leavened active sourdough? Leaven 2x eats per day, once in the afternoon and once in the evening at 22.00. Live fermented sourdough use the next day.