Top | Sweet

Cranberry-Oat Sourdough Scones

(recipe, Anna Conley)

Introduction Time: Soak berries: 10 minutes Mix: 10 minutes Shape: 5 minutes Bake: 23 minutes


  1. 50 g dried cranberries
  2. 87 g white whole wheat flour
  3. 40 g oat flour
  4. 17 g nonfat milk powder
  5. 1½ t. baking powder
  6. ⅜ t. baking soda
  7. ⅝ t. salt
  8. 50 g sugar
  9. ½ t. finely-grated lemon zest (optional)
  10. 113 g (one stick) cold unsalted butter
  11. 40 g rolled oats
  12. 340 g mature 100%-hydration sourdough starter
  13. milk and coarse sugar for topping


  1. Preheat the oven to 400F.
  2. Cover the cranberries with warm water and soak for 10 minutes, then drain well.
  3. 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.
  4. Cut the cold butter into ½-inch cubes and add to the food processor. Pulse several times until the mixture resembles coarse cornmeal with a few larger (pea-sized) pieces of butter remaining.
  5. Transfer the mixture to a bowl and mix in the oats and drained cranberries lightly with your fingers.
  6. Add the sourdough starter and mix quickly and lightly with your hands just until the dry ingredients are incorporated into it. The dough will be wet and sticky.
  7. Turn the dough out onto a well-floured counter and pat it into a rectangle about 5×9 inches for larger scones, or about 4×11 inches for smaller ones.
  8. With a dough cutter, cut the dough into two rectangles (three for small scones), and each of those, on the diagonals, into four pieces.
  9. Place the scones to a parchment-lined baking sheet. Brush with milk and sprinkle with coarse sugar.
  10. Bake for about 23 minutes, until golden brown.