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Cranberry Sourdough Scones

Yields1 Serving

I have a sourdough starter and I'm always looking for new recipes to use for my discard. This is one of my favorites. The scones are light and fluffy. Perfect for a cold morning up in Tahoe!

Cranberry Sourdough Scones

 0.50 cup All Purpose Flour
 1 cup Whole Wheat Flour
 3.50 tbsp Sugar (Save .5 tbsp for dusting prior to bake)
 1 tbsp Baking Powder
 0.50 tsp Himalayan Sea Salt
 5 tbsp Unsalted Butter
 0.50 cup Dried Cranberries
 1 cup Sourdough Starter (Fed, Discard)
 1 Egg (whisked for brushing)
 0.50 tbsp Orange Zest
1

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2

In the work bowl of a food processor, place flour, granulated sugar, baking powder, and salt; pulse until combined, about 3 times. Add cold butter, and pulse until mixture is crumbly with some larger pieces of butter remaining, 10 to 12 quick pulses. Turn out dough into a large bowl, and stir in dried cranberries.

3

In a medium bowl, stir together sourdough discard and cream until combined. Add discard mixture to flour mixture, stirring with a fork just until dough comes together. Turn out dough onto a lightly floured surface, and knead a few times until a slightly sticky dough is formed.

4

Weigh the dough and divide evenly into 9 rounds. Wet your hands before handling the sticky dough. Place scones on prepared pan. Brush top of scones with egg wash, and sprinkle with sugar.

5

Bake until tops and edges are lightly golden brown, 12 to 15 minutes. Let cool on pan for 10 minutes. Serve warm or at room temperature.