I make some version of a scone nearly every week, always starting with sourdough and cream. It’s a base that feels familiar and forgiving, one I come back to again and again. This version leans wintry, softly spiced with cardamom and vanilla, with rolled oats and brown sugar worked into the dough for warmth and tenderness. A thick lingonberry glaze finishes them-tart, deeply colored, and generous. These are best enjoyed warm, when the glaze has just set and the crumb is still soft.
Ingredients
Butter. Unsalted and cold. I like to freeze my butter ahead of time. Cold butter = flaky scones
Heavy Cream. Adds a rich tenderness to the scones. Also used in the glaze for a thick rich creamy texture.
Sourdough discard. Cold from the fridge! and no longer than 2 weeks old.
Vanilla. For a sweet creamy flavor.
Egg yolk. Add richness and help bind the dough.
All purpose flour. Hayden Flour Mills All Purpose Sonora is my go-to.
Oats. Whole rolled oats add hearty texture, nutty flavor and increase the moisture.
Baking Powder. Acts as a leavening agent.
Salt. Enhances the flavor.
Cardamom. Sweet, herbal, citrusy flavor.
Sugar. Provides sweetness and a tender crumb.
Powdered Sugar. Dissolves easily in liquids for a smooth creamy glaze.
Lingonberries. Tart and sweet! Similar to a cranberry but with a hint more sweetness. I buy my lingonberries frozen from here.
Tips For The Best Sourdough Scones
- Keep your ingredients cold. This includes the discard, egg, yolk and cream. Bonus points for freezing the grated butter ahead.
- Use sourdough discard no lolder than 2 weeks. For a more subtle tang, older discard has a more intense sour flavor.
- Freeze before baking. This will help prevent the scones from spreading and keeps the butter cold for a tender flaky scone.
- Enjoy shortly after baking. Scones are best enjoyed shortly out of the oven.
Cardamom Lingonberry Scones
Ingredients
10 tbsp (140 g) butter, cold
1/2 cup (125g) heavy cream, plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 egg yolk, cold from the fridge
1 tsp vanilla bean paste or extract
2 cups + 2 tbsp (260g) all purpose flour
1/4 cup (30g) rolled oats
1/3 cup (70g) dark or light brown sugar
2 tbsp (25g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
3/4 tsp cardamom
Lingonberry Glaze
2 cups (240g) powdered sugar
1 cup (140g) fresh or frozen lingonberries, defrosted
2 tbsp heavy cream
Instructions
- Freeze the butter: Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer.
- In a medium bowl, whisk together the heavy cream, discard, vanilla and egg yolk.
- In a large bowl, combine the flour, oats, sugars, baking powder, cardamom and salt. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture until just combined. Knead the dough a few times to bring it together.
- Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8″disc shape. Cut into 8 wedges. Place on the sheet pan and freeze until firm, about 30 minutes or up to 8 hours. To long-ferment: Store the covered scones in the fridge for up to 24 hours.
- Preheat the oven to 375. Brush the tops of the scones with cream (if you are not making the glaze sprinkle with a little sugar). Bake for 22-25 minutes, or until golden and cooked though. Let cool a few minutes before glazing.
For the glaze
- Sift the powdered sugar into a bowl.
- Place the lingonberries into a fine mesh strainer set over another bowl. Smash the berries releasing as much juice as possible. Measure out 2 tablespoons of juice and add the the bowl of powdered sugar along with the cream. Whisk until smooth and creamy.
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