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sourdough scones on a wooden board with flowers

Sourdough Scones - White Chocolate and Cranberry

Rachel H
These Sourdough Scones are a perfect way to use up that extra sourdough discard. The white chocolate and cranberry add a delightful twist to traditional scones. The buttery and oh so tender first bite will have you coming back for more! You will fall in love with this quick and easy sourdough discard recipe!
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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Course Bread, Breakfast, Snack
Cuisine American
Servings 16 scones
Calories 276 kcal

Equipment

  • mixing bowl
  • Sourdough hook

Ingredients
  

Dry Ingredients

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cane sugar

Wet Ingredients

  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup sourdough starter
  • 3/4 cup frozen/very cold butter

Add in

  • 1 cup white chocolate chips
  • 3/4 cup dried cranberries

Topping

  • 2 tbsp heavy cream
  • 3 tbsp coarse sugar

Instructions
 

  • In a medium sized bowl, whisk together flour, baking powder, baking soda, salt and cane sugar. Set aside.
    In a small bow, lightly whisk egg. Whisk in sour cream and sourdough starter.
    Use a cheese grater to grate the cold butter into the flour mixture. Mix with pastry cutter or use your fingers until the mixture has a pebble like consistancy.
    Add white chocolate chips and cranberries into the flour and butter mixture.
    Stir in sour cream mixtue until the dough forms a ball. Divide the dough in half.
    Place on dough portion on a lightly floured surface and press into an 8 inch round.
    Cut the dough into 8 wedges with a sharp knife. Arrange the wedges on a prepared baking sheet about 2 inches apart. Repeat with second dough portion.
    Refridgerate for 30 min to 1 hour. (this is to harden the butter so the scones dont spread when you bake them)
    Remove from fridge and brush the top of the scones with heavy cream and sprinkle with coarse sugar.
    Bake at 400 for 12 to 15 minutes until golden brown.
    Remove and serve warm.

Notes

You can refrigerate the scones for 30 minutes to 1 hour. Or you can leave them in the fridge overnight and bake the next morning. 

Nutrition

Calories: 276kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 42mgSodium: 233mgPotassium: 69mgFiber: 1gSugar: 20gVitamin A: 356IUVitamin C: 0.1mgCalcium: 60mgIron: 1mg
Keyword sourdough discard
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