Sourdough Surprises had scones for their November challenge. Their recipe gave me a place to begin. I adapted it a little and after a couple tries, my family says these scones are great.
1 cup sourdough starter
1/4 cup honey (or sugar if you prefer)
2 cups flour (I used half whole wheat)
1/2 teaspoon salt
2 teaspoons baking powder
6 T. cold butter
2 cups blueberries or chopped apples (optional)
Preheat oven to 400 degrees. Line a baking sheet with silicone mat or parchment paper.
Mix together starter and honey. Mix together the flour, salt, and baking powder in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. I like to use the food processor but only pulse and don't over mix. Stir in fruit if desired. Add the sourdough starter and mix with a large spoon to form a soft, slightly-sticky dough.
Turn the dough out onto a floured surface and divide it into two pieces. Pat each piece of dough into a round. Cut it into six wedge-shaped pieces and place the scones on the prepared baking sheet, about 1 inch apart. Repeat with remaining piece of dough. Brush the tops of the scones with milk and sprinkle with coarse sugar, if desired.
Bake until the scones just start to turn golden, 12 to 15 minutes.
Look at the original scone post for ideas for many ways to adapt scones.