Cranberry Orange Sourdough Scones

Name: Cranberry Orange Sourdough Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup (140 grams) Sourdough Discard (100% hydration stirred down); 1/4 cup (55 grams) Heavy Whipping Cream; 2 Large Eggs (one for the scones, the other for egg wash); 1 teaspoon Vanilla Extract; 1 tablespoon Orange Zest (from about 2 large or three small oranges); 2 tablespoons Orange Juice (fresh squeezed); 1 3/4 cup + 2 tablespoons (270 grams) Unbleached All Purpose Flour (I use Bob's Red Mill ); 1 tablespoon Corn Starch; 1/4 cup (50 grams) Cane Sugar; 1 1/2 teaspoon Baking Powder; 1/2 teaspoon Fine Sea Salt; 1/2 cup (114 grams) Unsalted Butter (refrigerated); 3/4 cup (100 grams) Sweetened Dried Cranberries**; Turbinado Sugar (for sprinkling, Demerara or Raw may be subbed)

Instructions

Prep:20minCook:25min

*Advance prep required - you'll need sourdough discard from a Sourdough Starter*A little crunch on the outside, tender and flaky on the inside, sourdough discard scones are such a treat! Make ahead and freeze for later, these scones go from freezer to oven for ultimate easy. Studded with dried sweet cranberries and scented with orange and vanilla, this recipe is simple to make and fabulous for sharing. [ see full recipe VIDEO below ]*See recipe notes to make this recipe dairy free.

Updated at: Sun, 24 Nov 2024 06:33:43 GMT