Make these scrumptious vegan cranberry sourdough scones with your sourdough discard and whole wheat flour, and breakfast will never be the same again! A soy-free, nut-free recipe.
Scones are often on our weekend breakfast menu, and these vegan cranberry sourdough scones are our current favorites.
I've always loved scones because they are so versatile--perfect for breakfast, brunch or a snack and even dessert. And it's fun to shape them any way you want. Although I usually go with the traditional wedge shape, of late I've been cutting them into squares with my square 3-inch cookie cutter and I just love the look.
-They're delicious, golden, crispy and tender with pockets of chewy sweet-sour cranberries.
-They are lower in fat than your average scone.
-They are part whole-wheat.
-They are certified kid friendly.
-They are a great way to use up the discard portion of your sourdough starter (and using the discard makes them even healthier).
--It takes no more than 10 minutes to mix them up, and another 17 minutes or so to bake them.
-You can make these with all whole wheat pastry flour or just all purpose flour. The version with just whole wheat will be a little more dense and soft but it'll still taste awesome.
-You can substitute any dry berry, or any dry fruit cut into pieces, in this recipe. But you can also use fresh berries. Fresh berries will release some moisture into the dough, so you will want to factor that in as you make your dough and bake it.
-I strongly recommend using vegan butter in this recipe, straight from the refrigerator, for the best texture. But if you don't want to use it for any reason, the only oil you can and should substitute it with is coconut oil. Place the oil in the refrigerator for a couple of hours before making the dough and try to "cut" it into the flour as you would the butter.
-If you don't have sourdough you don't have to use it. Proceed without. You'll need a little more water to bring your dough together.
-You can use either nondairy milk or water to mix your dough. The milk makes the scones a little softer, the water makes them a little crispier. Take your pick.
-Scones are made almost exactly as biscuits are, so if you already know how to make vegan biscuits, this should be a breeze for you.
-You'll start out by putting your dry ingredients--flour, sugar, baking powder, baking soda and salt--in a bowl and whisking them.
-Next cut in the vegan butter. This is a process similar to making pie dough or shortcrust pastry, where you use a pastry cutter or a fork to press and "cut" the butter into the dough until it resembles crumbs with some large pieces of butter.
-Add the sourdough discard, if you're using it, only after you've mixed in the butter and stirred in the cranberries. This is important.
-After adding the sourdough to the bowl start mixing it with a fork while drizzling in the liquid.
-Don't get your batter too wet, and the best way to make sure this doesn't happen is by adding a tiny amount of liquid at a time, about a tablespoon, no more, until the dough comes together with no dry bits remaining.
-If you still need to do something after making your scone dough, like prepping your baking sheet or taking a nap, put it in the refrigerator. In fact, you can make your scone dough a day ahead, place the dough, tightly wrapped in cling wrap, in the refrigerator, and cut it and bake it the next day.
-Scones are best eaten warm, so try and eat them right after. If you do end up with leftovers, reheat them in the oven for a couple of minutes.
Vegan Cranberry Sourdough Scones
Soy-Free | Nut-Free | Wholegrain
Vegan Cranberry Sourdough Scones
- Baking sheet
- 1 cup whole wheat pastry flour (can sub with all purpose flour)
- 1 cup all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup sugar
- ½ cup dry cranberries
- 4 tbsp vegan butter (cold, from the refrigerator, cut into small cubes)
- ½ cup sourdough discard (optional)
- ½-3/4 cup ice cold water (or nondairy milk, for a softer, cakier scone)
- ½ tsp apple cider vinegar (add to the water or nondairy milk)
- Preheat the oven to 400 degrees Fahrenheit.
- Place the flours, baking powder, baking soda, salt and sugar in a bowl and whisk. Stir in the cranberries.
- Cut the butter pieces into the flour with a pastry cutter or fork until you have a crumbly mixture with some large pieces of butter.
- Add the sourdough and stir it in. Drizzle in the water or nondairy milk (with the vinegar added) slowly, mixing with a fork, until the dough comes together in a ball. Try not to handle the dough to keep the butter from melting and try not to overmoisten it. You just need enough liquid so the dough comes together with no visible dry flour.
- At this point you can shape the dough into a disc, wrap tightly in cling wrap, and refrigerate overnight to make the scones the next day (preheat the oven before you bake). Or you can make them rightaway. Roll the dough into a disc about ½ an inch thick. You can roll it thicker for taller but fewer scones.
- If you want wedge-shaped scones, use a knife or pizza cutter to cut eight or 10 wedges, as you would a pizza. Otherwise use a cookie cutter to cut out the scones. Place them on a baking sheet. Preferably line it with parchment or a silpat sheet although they should release quite easily without the lining.
- Bake in the preheated oven for 15-17 minutes until lightly golden on top and golden-brown at the bottom. Serve warm with jam, although these are perfectly sweet and great on their own.