Orange Cranberry Sourdough Scones
My favorite cinnamon roll recipe from Broma Bakery
Ingredients
Wet Ingredients
1/2 cup (140 grams) Sourdough Discard 100% hydration stirred down
1/4 cup (55 grams) Heavy Whipping Cream
2 Large Eggs one for the scones, the other for egg wash
1 teaspoon Vanilla Extract
1 tablespoon Orange Zest from about 2 large or three small oranges
2 tablespoons Orange Juice fresh squeezed
Dry Ingredients
1 3/4 cup + 2 tablespoons (270 grams) Unbleached All Purpose Flour I use Bob's Red Mill
1 tablespoon Corn Starch
1/4 cup (50 grams) Cane Sugar
1 1/2 teaspoon Baking Powder
1/2 teaspoon Fine Sea Salt
1/2 cup (114 grams) Unsalted Butter refrigerated
3/4 cup (100 grams) Sweetened Dried Cranberries
Instructions
Line a large sheet pan with parchment paper and make room in the freezer for the pan. You can use two small pans if needed. Set aside.
Mix the Wet Ingredients
In a large spouted measuring cup, whisk the discard, cream, one egg, vanilla, orange zest and juice until smooth. Set aside.
Mix the Dry Ingredients
In a large mixing bowl, whisk the flour, corn starch, sugar, baking powder and salt.
Mix the Scones
To the flour mixture, grate in the cold butter (just from the fridge) using the largest holes on a grater. Toss the butter with the flour just to coat the butter. To the butter and flour mixture, add the cranberries and toss until evenly distributed.
The butter should remain cold and pliable throughout the mixing process. If the butter starts getting melty, pop the whole bowl in the freezer (before adding any liquid) for about 10 minutes.
Working quickly, make a well in the center of the flour mixture and pour in the wet ingredients. Use a silicone spatula to gently stir the mixture until the flour is just moistened. There still should be some dry patches of flour.
Use your hand to scoop the dough up and fold it over on top of itself. Do this 10-12 times (this helps build layers). The dough will be a shaggy mess.
Transfer the dough to a floured work surface and knead/press the dough together to form a disk. Work gently, but quickly as the dough needs to stay cold.
Roll the dough out to 3/4 – 1 inch (1.9 -2.54 cm) thick disk (7 1/2 – 8 inches wide / 19-20cm) and cut into eight wedges using a knife in one quick motion down. No sawing here.
Arrange the scones evenly apart on the parchment lined sheet pan(s), and place in the freezer for 30 minutes.
Bake the Scones
Arrange an oven rack in the center of the oven and preheat the oven to 425 Fahrenheit (218 Celsius).
Just before baking, crack the remaining egg in a small bowl and whisk with a tablespoon of water. Use a pastry brush to lightly brush the top of the scones with the egg wash then sprinkle with turbinado sugar.
Bake the scones at 425 Fahrenheight for five minutes, then turn the oven down to 350 Fahrenheight (190 Celsius) and continue baking for 15-20 minutes more.
Cool slightly, then share warm simply or with orange marmalade or clotted cream.
