Simple Ingredient Cranberry Walnut Sourdough Discard Scones

Last Updated on September 26, 2023 by Gabby Hatten

Welcome to my blog, where I’m excited to share a delightful recipe for cranberry walnut sourdough scones! If you’re a fan of the tangy flavor of sourdough and crave the perfect balance of tart cranberries and crunchy walnuts, then this recipe is a must-try. These scones are a delicious twist on the classic, combining the warmth of freshly baked goods with the unique depth of flavor that sourdough brings. Whether you’re a seasoned baker or just starting your culinary journey, join me as I guide you through the steps to create these mouthwatering scones that are sure to impress your family and friends. Get ready to savor the aroma and taste of these cranberry walnut sourdough discard scones that will make your special breakfast and brunches truly extraordinary!

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Sourdough Discard

Sourdough discard if really just unfed sourdough starter. It’s not something that has to be separate from your starter, it can simply be that you fed your starter two days ago, and want to make something in its current state, unfed and little to know bubbles. I personally don’t keep a separate discard jar, I just take a break from feeding and use it before feeding again. For a complete guide to sourdough starter vs. discard read my post here.

Helpful Kitchen Tools

Ingredients

  • dried cranberries
  • fresh cranberries optional
  • all purpose flour I use Organic King Arthur Flour
  • heavy cream
  • cold butter/ frozen butter unsalted butter
  • sourdough starter discard
  • walnuts
  • baking powder
  • eggs
  • honey
  • sugar

Cranberry-Walnut Scones Recipe

  1. Before assembling your ingredients, pre-heat oven to 450 degrees. 
  2. Line your baking sheet with parchment, set aside.
  3. In your large mixing bowl, add 1 3/4 cup flour, 1 teaspoon baking powder, and 1/4 cup sugar. *see notes if using a food processor*
  4. Prepare your cold or frozen butter by cutting into tiny squares. 
  5. Add cubed butter to flour mixture and cut in with pastry blender. This will take about 2 minutes.
  6. Next, add in 1/4 cup dried cranberries and 1/4 cup chopped walnuts.
  7. In a medium bowl, add 1/3 cup sourdough discard, 1-2 tablespoons honey, and two eggs. Mix well with danish dough whisk.
  8. Create a well in the center of your large mixing bowl (flour mixture).
  9. Grab your wet ingredients (separate bowl) and pour into the well.
  10. Using a silicone spatula, mix the scone dough by scraping from the outside in, in swift circular motions.
  11. Once you have a rough shaggy dough, knead a few times by hand. It is VERY important not to over mix as that will leave you with tough crumb. We want a tender crumb over here!
  12. Turn your scone dough out onto a lightly floured work surface.
  13. Gently form into an 8-9 inch thick circle, you can use your hands or a rolling pin to get the round shape.
  14. Using a bench knife (or regular knife) divide dough into 8 even pieces, just like you would a pie or a pizza.
  15. Place your scones on your prepared baking sheet.
  16. Brush top of the dough with an egg wash or milk and white sugar mixture. optional
  17. Bake at 450 for 12-16 minutes, until golden brown.
  18. Place scones on wire rack to cool.
  19. Enjoy!
cranberry walnut sourdough discard 
scones

Notes if using a food processor

  1. add flour mixture to food processor after step 3 above.
  2. add the cubed butter to flour mixture and pulse 6-12 times.

General notes

Want an extra tender crumb? Place a thin slice of butter on each scone before baking.

Storage

Keep scones in an airtight container for up to 3 days. If storing in the fridge, they keep up to one week.

Troubleshooting

Coarse crumbs means you likely over mixed the scone dough. Next time, mix until JUST combined. The dough should be very shaggy. 

Cranberry Walnut Sourdough Scones

these subtly sweet, deliciously tender sourdough discard scones are perfect to jazz up breakfast or tea time! serve with your favorite jam or keep it simple with some butter.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Ingredients

  • ¼ cup dried cranberries
  • 1 ¾ cup all purpose flour
  • 2 tbsp heavy cream optional, for brushing
  • ½ cup cold butter/ frozen butter unsalted butter
  • generous ⅓ cup sourdough starter discard
  • ¼ cup walnuts
  • 2 tsp baking powder
  • 2 eggs
  • 1-2 tbsp honey
  • ¼ cup sugar

Instructions

  • Before assembling your ingredients, pre-heat oven to 450℉
  • Line your baking sheet with parchment, set aside.
  • In your large mixing bowl, add 1 3/4 cup flour, 1 teaspoon baking powder, and 1/4 cup sugar. *see notes if using a food processor*
  • Prepare your cold or frozen butter by cutting into tiny squares.
  • Add cubed butter to flour mixture and cut in with pastry blender. This will take about 2 minutes.
  • Next, add in 1/4 cup dried cranberries and 1/4 cup chopped walnuts.
  • In a medium bowl, add 1/3 cup sourdough discard, 1-2 tablespoons honey, and two eggs. Mix well with danish dough whisk.
  • Create a well in the center of your large mixing bowl (flour mixture).
  • Grab your wet ingredients and pour into the well.
  • Using a silicone spatula, mix the scone dough by scraping from the outside in, in swift circular motions.
  • Once you have a rough shaggy dough, knead a few times by hand. It is VERY important not to over mix as that will leave you with tough crumb. We want a tender crumb over here!
  • Turn your scone dough out onto a lightly floured work surface.
  • Gently form into an 8-9 inch thick circle, you can use your hands or a rolling pin to get the round shape.
  • Using a bench knife (or regular knife) divide dough into 8 even pieces, just like you would a pie or a pizza.
  • Place your scones on your prepared baking sheet.
  • Brush top of the dough with an egg wash or milk and white sugar mixture. optional
  • Bake at 450℉ for 12-16 minutes, until golden brown.
  • Place scones on wire rack to cool.
  • Enjoy!

Notes if using a food processor

  • add flour mixture to food processor after step 3 above.
  • add the cubed butter to flour mixture and pulse 6-12 times.

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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