Cranberry & White Chocolate Sourdough Scones
If you’re anything like me, your refrigerator has a permanent resident: the sourdough discard jar. It’s that little jar of potential that we sometimes feel guilty about ignoring. Well, today we are giving that discard a starring role in what I honestly think might be the perfect scone.
These Cranberry & White Chocolate Sourdough Scones are everything a treat should be. They’ve got those flaky, buttery layers, a hint of tang from the sourdough, and a sweet-and-tart punch from the white chocolate and cranberries. Plus, I’ve added a tiny bit of almond extract—it’s my “secret ingredient” that makes people ask, “What is that amazing flavor?”
Why Sourdough Discard in Scones?
You might wonder why we’d put a starter in a scone instead of just using more cream or flour. Aside from reducing waste, the sourdough discard does two magical things:
- Tenderness: The acidity in the starter helps break down the gluten, leading to a more tender, melt-in-your-mouth crumb.
- Flavor Depth: It adds a subtle “grown-up” tang that balances out the sweetness of the white chocolate perfectly.
Cranberry & White Chocolate Sourdough Scones
- Total Time: 35 mins
Ingredients
Dry Mix
- 280g All-purpose flour (approx. 2 cups)
- 100g Granulated sugar (½ cup)
- 1 tbsp Baking powder
- ½ tsp Salt
- 113g Unsalted butter, frozen and grated (½ cup)
- ½ cup Dried cranberries
- ½ cup White chocolate chips
Wet Mix
- 142g Sourdough discard, cold (½ cup)
- 1 Large egg
- 1 tsp Vanilla extract or paste
- ½ tsp Almond extract (don’t skip this!)
- 45g Heavy cream
The Finishing Touches
- 2 tbsp Heavy cream (for brushing)
- 2 tbsp Raw sugar (for that satisfying crunch)
Instructions
- Whisk the Dry: In a large bowl, whisk together your flour, sugar, baking powder, and salt.
- The Butter Trick: Take your frozen butter and grate it directly into the flour mixture. Toss it lightly with your hands to coat the butter bits. This is the secret to those flaky layers! Fold in the cranberries and white chocolate chips.
- Mix the Wet: In a separate bowl, whisk the cold sourdough discard, egg, extracts, and heavy cream until smooth.
- Combine: Pour the wet ingredients into the dry. Use a fork or spatula to fold until a shaggy, rough dough forms.
- Fold & Shape: Dump the dough onto a lightly floured surface. Fold it over itself 3-4 times. Be gentle! We want to handle the dough as little as possible so the butter doesn’t melt and the scones don’t get tough.
- Flatten the dough into a disk about 1 inch thick. Cut it into 8 triangles (like a pizza) or squares.
- Place your scones on a parchment-lined baking sheet. While your oven preheats to 400°F, pop the tray into the freezer. Note: If you want an even deeper flavor, you can wrap them and leave them in the fridge for up to 2 days for a longer fermentation!
- Bake: Once the oven is hot, brush the tops with a little extra heavy cream and a generous sprinkle of raw sugar. Bake for 20–22 minutes until the edges are golden brown.
Notes
A Little Pro-Tip
The key to a high-rise scone is temperature. Keeping the butter and the sourdough discard cold right up until they hit the oven ensures that the water in the butter evaporates quickly, creating those beautiful, flakey dough.
- Prep Time: 15 mins + chilling
- Cook Time: 20-22 mins
- Category: Dessert, Lunch
- Method: Baking, Frying
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