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Cranberry-Oat Sourdough Scones
Fluffy cranberry oat sourdough scones are perfect for brunch
Servings: 8 scones
- 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.
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.
(1/2 cup currants (or dried cranberries)
- 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 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