About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Wednesday 24 June 2015

Sourdough Scones

Here is the recipe for the Sourdough Scones. Its based on a King Arthur Flour recipe but I have modified it slightly and added fruit.


240g Sourdough Starter at 100%, it doesn't have to be fresh, discard is fine but keep it in the fridge until you need it.
120g Plain Flour,
0.75 tsp Salt,
2 tsp Baking Powder,
115g Cold Butter, cut into pieces. (I used to grate frozen butter into the mixture but as long as it is cold it works fine.)

Either leave plain or add a maximum of 100g Dried Fruit/Grated Cheese/ Chocolate Chips before mixing.

·    Preheat the oven to 220°C. Grease a baking sheet, or line it with parchment.

Combine everything. Work gently until the mixture is a cohesive dough.

Put the dough onto a lightly floured sheet of parchment and gently mould it into a pancake about 2-3cm thick.

Use a 3 inch (8cm) cutter to cut rounds. Mix the scraps together and form into another pancake, continue until the dough has all been cut.

Place the biscuits onto the prepared baking sheet, leaving about 2" between them so they can spread a little.

Bake in the upper third of the oven for around 15 minutes, or until they're golden brown.

Remove them from the oven, and cool on a rack. They will keep in an airtight box at room temperature for several days. 

They freeze well.

Fruit and Plain.

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