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5 from 1 vote

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
  • 113 g one stick or 4 oz cold butter
  • 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)
 
• 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.
Serving: 8scones | Calories: 267kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 355mg | Potassium: 181mg | Fiber: 2g | Sugar: 11g | Vitamin A: 400IU | Vitamin C: 0.3mg | Calcium: 83mg | Iron: 0.8mg
Course: Baked Goods, Baking
Cuisine: Baking