Apricot and tarragon scones from Sourdough - Recipes for Rustic Fermented Breads, Sweets, Savories, and More (page 227) by Sarah Owens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Making your own starter".

  • Astrid5555 on August 30, 2021

    Excellent way of using up sourdough discard. Not too sweet with a subtle tarragon taste. Baked off half the dough right away and froze the other half for later, both taste equally delicious. Topped the ones that had been frozen with coarse sugar, which I liked even more.

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