Luckily, I planned ahead this week for secret recipe club. I was assigned Shelley from C Mom Cook, who actually had me last month! I was inspired by her baking audacity, with her daring challenges and sourdough surprises. From pasta to pancakes to babka, Shelley has so many interesting ways to incorporate her sourdough starter.
My starter is a little baby starter, only a few days old, so I supplemented the first feeding with yeast to ensure I would have a good starter by the time I had to bake. I used whole wheat flour at Shelley's suggestion and kept it on my counter for the first week, covered with a dish towel. I originally wanted to take one of her morning bun recipes and make it with the sourdough starter but the double ankle injuries meant I needed something fast and easy. So, I settled on her sourdough scones.
And boy was in quick and easy! A little bit of flour, very cold butter, and a lot of vanilla mixed in with the sourdough starter came together in the ten minutes it took to preheat my oven. I used roasted unsalted cashews instead of dried cranberries and made a quick biscoff glaze to drizzle over the still warm scones. I can't wait to work through the rest of her sourdough recipes because this was definitely a winner!
