Sourdough Crumpets

 Folks- 

I got on the sourdough train later than a lot of other people, but I'm starting to catch up!

Today I decided to make sourdough crumpets because the recipes I found online were ridiculously easy compared to, say, a sourdough boule or something similar.

Personally, I decided to split my starter this morning to make sure I had enough to make crumpets for everyone, since the original recipe made something like 4. This recipe makes about 12 of you're using 3 inch rings, 10 if you're using 4 inch rings.

It goes without saying that you need a sourdough starter to make this. If you don't already have one, and don't have access to someone else's, it takes about 2-3 weeks to get one going.

Here's my variation on the King Arthur Flour Sourdough Crumpets!

Ingredients:

100g sourdough starter discard

175g all purpose flour 

175g water

2 teaspoons granulated sugar

1/4 to 1/2 teaspoon salt

3/4 teaspoon baking soda

The night before mix the sourdough starter with the flour and water and leave in a warm place to ferment loosely covered for 8-12 hours. The next day heat a griddle to about 300 degrees F. Mix all ingredients to a smooth dough. It should start to bubble and become billowy. Lightly butter the inside of the crumpet rings and lightly oil the surface of the griddle. Divide the batter evenly among the crumpet rings (a scant 1/4 cup or a scant ice cream scoop for 3" rings, a heaping 1/4 cup or heaping ice cream scoop for 4" rings.) Allow crumpets to bake on the top of the griddle until the bubbles are set and the tops are no longer glossy (about 5 minutes), then carefully flip them and remove the crumpet rings and continue to cook for another 3 minutes until golden. Serve immediately, or store in the fridge for about a week, toasting as wanted.

Crumpets

 I’ve been experimenting with a new electric griddle my wife had me buy recently, and I was inspired to try to make traditional English Crumpets. I found a recipe at The Spruce Eats that works well, and then (here it comes!) modified it. I’m going to post the less modified version, and then my modifications to make it a shelf-stable mix for the pantry!

You will want a set of at least 4 stainless steel crumpet or English muffin rings to make this. Don’t get cheap aluminum ones. Stainless isn’t that much more, and won’t deform in your cabinets or drawers.

Crumpets

3-½ cups all purpose flour

2 teaspoons sugar

1-1/2 cups warm milk

1-¼ tsp active dry yeast

1-1/2 cups warm water

1 teaspoon salt

1 teaspoon baking powder

Mix together flour, sugar, powdered milk, and yeast. Mix in warm (not boiling) water and milk until batter is thick and smooth. Cover with plastic wrap and allow to rise in a warm, draft-free place until it doubles-1 to 2 hours. Wisk the baking powder and salt into the batter. Heat a griddle to 350-400 degrees, or a heavy bottomed frying pan over medium to medium-high heat. Brush oil onto the griddle or pan bottom, and the inside of your crumpet rings. Fill crumpet rings about half to three-quarters full of the batter and cook for 5 minutes until there are many tiny holes on the surface. Flip crumpet and ring over and continue to cook 2-3 minutes.

To make as a mix, replace the milk with 6 tablespoons of powdered milk and add it to the flour, sugar, and yeast, and increase the water to 2-1/2 cups. I store the baking powder and salt together in a small ziploc bag, and the other ingredients in a large ziploc bag (throwing the small one inside it.)

"Just Like Starbucks" Vanilla Scones

Folks-
I've been experimenting with this recipe for a couple of weeks now since I first found it online until my kids firmly approve of the results. I now think that I can publish it without embarrassment. I found it online at 5forks.com, and one other place, but I like the 5forks version more. When I've made them, they come out a bit moister than the Vanilla Bean Mini Scones they sell at Starbucks. As you know by now, I like modifying the recipes I post here. I have made this one using both the Vanilla Extract called for in the recipe, as well as the Vanilla Sugar I taught you how to make in an earlier post. I prefer using the Vanilla Sugar in this recipe. Also, I have found that there is very little difference in flavor using salted butter instead of unsalted butter.
So, tested in Edly's kitchen, here is the 5forks version of the "Just Like Starbucks" Vanilla Scones (with my slight modifications, as usual):

Ingredients:
Scones:
2 Cups all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Cup sugar
5 Tablespoons unsalted butter, cold and cut into small pieces
1 Cup of full-fat sour cream
1 Large egg yolk
2 Teaspoons vanilla extract (or 2 Teaspoons vanilla sugar replacing 2 teaspoons regular sugar.)

Glaze:
1 1/2 Cups powdered sugar
1/4 Teaspoon vanilla extract
1/4 Teaspoon salt
Milk as needed

Preheat oven to 375 degrees F. Whisk together dry ingredients. Using any method you prefer, cut the cold butter into the dry ingredients until the flour resembles coarse meal (I would recommend using a food processor if you have one, otherwise make sure the butter is cut into very small pieces.) In a separate bowl, whisk together the sour cream, egg yolk, and, if you are using it, the vanilla extract, until blended. Add just enough of the wet mixture to the flour-butter mixture for it to hold together and stir with a fork until the dough forms a cohesive ball. Use a spatula to get the dry bits fully integrated. (It may not seem like there is enough liquid at first, but the dough will eventually come together.) Split the dough into two equally sized balls and pat them into disks about 1 inch in height, and cut each disk into 8 equal triangular pieces. Place the pieces onto ungreased baking sheets about 1 1/2 inches apart. Bake for 15 minutes or until golden brown on top. While the scones are baking, prepare the glaze by putting the sugar into a separate bowl, then adding the vanilla extract and milk one teaspoon at a time while stirring with a fork. Once the glaze has become slightly runny, it is ready. When the scones are done, take them out of the oven and immediately spread the glaze over them using a pastry brush. This will give the glaze a more even and shinier coating than just drizzling.

Jam "Tarts"

Folks-
This good recipe is from an old friend of mine, Siobhan Spencer. These "Tarts" are much more like a shortbread muffin with a jam center, but I'll use her term for them.

Here's the recipe!

[UPDATED 7/14/2023: Added nutrition facts, reduced jam to 1/2 teaspoon jam each tart.

7/27/25 Changed jam again to 1/2 to 1 teaspoon per tart.]

Jam Tarts

Ingredients:
1/2 C Shortening
3/4 C Sugar
2 Eggs
2 C Flour
1/4 t Salt
2 t Baking Powder
Jam

Cream shortening and sugar. Mix in eggs. Mix in dry ingredients. Divide the dough into about 12 equal parts, form into balls and place into muffin tins. So not flatten the tops or the top edge will tend to burn. Press a thumbprint halfway or deeper into each ball and fill with about 1/2 to 1 teaspoon of jam, depending on depth of depression, fill it no more than halfway to the top or it might overflow while baking. Bake for 10-15 minutes in a preheated oven at 350 degrees.

Nutrition Facts: Servings: 12. Serving size: 1 tart. Calories: 222 Total fat: 9.5g (12% DV) Saturated fat: 2.9g (14% DV) Cholesterol: 27mg (9% DV) Sodium: 62mg (3% DV) Total carbohydrates: 32g (12% DV) Dietary fiber: 0.6g (2% DV) Total sugars: 12.6g Protein: 3.1g Vitamin D: 3mcg (13% DV) Calcium: 43mg (3% DV) Iron 1mg (7% DV) Potassium: 116mg (2% DV)