• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Copyright
    • Disclosure
    • Privacy Policy
    • Contact / PRs / Review Policy / Link Policy
  • Recipe Index
  • Ingredients
  • As Seen
  • Credit Crunch Munch
  • Extra Veg
  • Work With Me
Fuss Free Flavours

Fuss Free Flavours

Easy recipes you will make again | Travel | Reviews

  • Home
  • All Recipes
    • Quick & Easy
    • Recipes by Course
      • Breakfast & Brunch Recipes
      • Main Meal
      • Side Dishes
      • Drinks
      • Starters & Light Bites
      • Desserts & Puddings
      • Baking
        • Biscuits and cookies
        • Bread Recipes
        • Cake
        • Cupcakes
        • Muffins
        • Pie
      • Soup
      • Salad
      • Dips, Dressings, & Sauces
      • Easy Jam, Jelly & Preserve Recipes
    • Recipes by Cuisine
      • American
      • Chinese
      • French
      • Italian
      • Other Cuisines
      • Vegetarian Recipes
      • Vegan Recipes
  • Recipes by Main Ingredient
    • Beef
    • Poultry
    • Pork
    • Lamb
    • Game
    • Fish & Seafood
    • Beans & Lentils
    • Pasta
    • Grains & Rice
    • Fruit
    • Vegetables
    • Dairy
    • Booze
  • Travel
    • Rest of Europe
    • French
    • Rest of the world
    • Food Origins and Stories
You are here: Home / Recipes / Baking / Bread Recipes / Cranberry & Oat Sourdough Scones – Fresh From the Oven

Cranberry & Oat Sourdough Scones – Fresh From the Oven

Published on January 2, 2011 by Helen 6 Comments
Last Updated on July 3, 2018

Jump to Recipe - Print Recipe

I am late again.    Maybe I need to add to my blog resolutions to get things published faster and sacrifice some quality for timeliness?  I also seem to have mislaid my food note book, which may solve the blog backlog problem quite neatly.

Fresh From the Oven is a lovely bread baking group, a new challenge every month posted on a private blog, then a roundup on a public blog.  I have been a member for some time and really enjoy it.    Nothing is too arduous or complicated, but it is still a challenge.  I have got to bake several things that I would have never have thought of before, mainly due to the International nature of the group, the kiflice and polenta bread spring to mind here.   Both were utterly delicious and will be repeated in the next few months, but I would have never have considered making either had I not been challenged by the group.   So do go and have a look at the blog and if you like the look of it, do sign up and give it a go.

December’s challenge was set by Anet of Waiting for Good Dough, a oaty cranberry sourdough scone.  Easy I thought, although I was hampered by a very sluggish sourdough starter – considering I have woefully neglected it for about 4 months I am not surprised that it did not want to play.   Happily after repeated refreshings and many hours sitting by the radiator, my sourdough is frothy and active and ready to go, although too late for this challenge.    I made the non sourdough version, and added some apricots along with the cranberries.    I also used soymilk, not buttermilk.

I really like these, 6 scones are in the freezer and I am looking forward to seeing how they cook having been frozen.

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Print Recipe
5 from 1 vote

Table of Contents

  • Cranberry-Oat Sourdough Scones
    • Ingredients
    • Instructions
    • Notes

Cranberry-Oat Sourdough Scones

Fluffy cranberry oat sourdough scones are perfect for brunch
Servings: 8 scones
Author: Helen Best-Shaw
Prep Time20 mins
Cook Time25 mins
Total Time45 mins

Ingredients

  • 50 g (1/2 cup) dried cranberries
  • 87 g white whole wheat flour
  • 40 g oat flour
  • 17 g (6 tsp) nonfat milk powder
  • 1.5 tsp baking powder
  • 3/8 tsp baking soda
  • 5/8 tsp salt
  • 50 g (1/4 cup) sugar
  • 1/2 tsp finely grated lemon zest
  • 110 g butter (cold)
  • 40 g rolled oats
  • 340 g (1 1/3 cups) mature 100% sourdough starter
  • milk for brushing
  • coarse sugar (opt.)

Instructions

  • Preheat oven to 400F/205C.
  • Cover cranberries with warm water and soak for 10 minutes, then drain well.
  • In the bowl of a food processor, place the flours, milk powder, baking powder, baking soda, salt, sugar, and lemon zest. Pulse a few times to combine.
  • Cut the cold butter into 1/2 inch cubes and add to the processor. Pulse several times until mixture resembles coarse cornmeal with a few larger (pea-sized) pieces of butter remaining.
  • Transfer the mixture to a bowl and mix in the oats and drained cranberries lightly with your fingers.
  • Add the sourdough starter and mix quickly and lightly just until the dry ingredients are incorporated. The dough will be wet and sticky. Do not attempt to make a smooth dough, no kneading needed! Lightness is a virtue! Mixing the dough briefly will avoid developing the gluten which toughens the scone. If the dough is too sticky, wait a minute or two.
  • Turn the dough out onto a well-floured counter and pat into a rectangle about 5x9 inches or a round shape about 7x7 inches, 1 inch thick.
  • With a dough cutter, divide the dough into wedges.
  • Place scones on ungreased or parchment-lined baking sheet. Brush with milk and sprinkle with coarse sugar. Bake for about 23 minutes until golden brown. Serve warm.

Instructions for Freezing

  • If you want to freeze the scones for later, do not bake --- place cut scones uncovered on parchment paper on flat sheet and put in freezer. Leave until quite frozen about 2 hours. Remove and put in freezer bag or container, label with baking time and temperature, and save for up to three months time.
  • When desired take out however many frozen scones you need, place on ungreased or parchment paper-lined baking sheet. Brush with milk and optional sugar. Placing the scones closer together will bake into softer sides, otherwise about 1 inch apart will create crusty sides. Preheat the oven to 400F/205C.
  • When oven is ready, bake for about 25-28 minutes, watch carefully. do not overbake. Serve warm.

Notes

  • For those of you who do not have a sourdough starter, I found a very similar recipe for Oat-Currant Scones from a cookbook, Breadtime by Susan Jane Cheney. With a few alterations to make it similar to the one above, here it is:
(1/2 cup currants (or dried cranberries)
1 cup rolled oats (process half amount into oat flour)
2 cups whole wheat pastry flour (I use King Arthur white whole wheat)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3-4 tablespoons sugar
finely grated zest of 1 lemon
1/3 cup cold butter
3/4 cup cold buttermilk (whole or lowfat)
  • Follow the directions above, substituting the buttermilk for the sourdough starter.
  • Use up leftover leaven in our leftover sourdough leaven loaf
 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Cranberry-Oat Sourdough Scones
Amount Per Serving (8 scones)
Calories 267 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 355mg15%
Potassium 181mg5%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 11g12%
Protein 4g8%
Vitamin A 400IU8%
Vitamin C 0.3mg0%
Calcium 83mg8%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods, Baking
Cuisine: Baking
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

Eaten with melted butter and homemade fig jam.   And I say Scone to rhyme with ON.   Never Stone!

 

Related Posts

  • Chelsea Buns - Fresh From The Oven
  • Cranberry and chocolate sourdough muffins
    Recipe: Cranberry & Chocolate Sourdough Muffins
  • Brioche - Fresh From the Oven
  • Polenta Bread - Fresh From the Oven

Filed Under: Baking, Bread Recipes Ingredients: Bread, Dairy, Dried Fruit, Flour

Previous Post: « Potted Shrimps
Next Post: Red Rice and Italianesque Vegetable Salad »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Sarah @ Maison Cupcake

    5 stars
    Must confess I gave this one a miss… with all the business of Christmas this one just didn’t inspire me. Off to find out what they’ve set for January though!

    Reply
  2. Sally - My Custard Pie

    5 stars
    Freezing these wholesome treats is a great idea. I like the idea of dried apricots (especially after being cranberried out in December). You are very lucky to have home-made fig jam. Agree on the scone pronounication!

    Reply
  3. kathryn

    5 stars
    By golly they look good. Love the idea of the group as well, I’m going to investigate, I’d like to bake more as it’s one of my cooking skill deficiencies.

    Reply
  4. Flo Makanai

    5 stars
    Yummy recipe, thank you, and I love everything sourdough.

    Reply
  5. Anet

    5 stars
    Thanks for trying my scones. The sourdough is really just an added flavor for this recipe. I like your idea of soy milk though.
    When I first started working with a starter, it was like having a child (and probably a toddler at that) — very fussy and needing frequent feedings. But, now, after five years it’s one of the family, and acting more grown-up.
    Keep at it, and good luck.

    Reply
  6. Katerine Guialdo

    5 stars
    These look amazing. Such lovely flavours.

    Reply

Primary Sidebar

About Me

Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
Email Button, a white envelopw with orange box coming out of it Twitter Logo, bluw circle with a white bird Facebook logo, blue square with a white F inside You Tube Logo, a red box with the words You Tube on the inside Pinterest Logo, a red circle with white P on the inside Instagram Logo, a rainbow box with a square and circle inside of it Flipboard Logo - Red square with a white F on the inside

Press/As Seen On

Image-1

Subscribe

Footer

Latest Posts

Easy Chocolate Orange Fudge

Easy Chocolate Orange Fudge

A Guide to ’Nduja & Best ‘Nduja Recipes

A Guide to ’Nduja & Best ‘Nduja Recipes

Leftover Roast Chicken Fajitas

Leftover Roast Chicken Fajitas

Christmas Fudge Recipe

Christmas Fudge Recipe

Leftover Chicken Tacos

Leftover Chicken Tacos

Homemade Traditional  Salad Cream Recipe

Homemade Traditional Salad Cream Recipe

The Guild of Food Writers Logo

Member

Privacy Policy

Copyright © 2021 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again

  • 3