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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

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


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.


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.


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.


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.