Cranberry Oat Sourdough Scones

Cinnamon, maple, and oats make these scones both warm and hearty. The texture is soft, with good crisp edges. They pair perfectly with a cup of coffee or tea! This recipe yields 8 scones.

Ingredients:

1 1/2 cups flour

1 1/2 cups old fashioned oats

1/3 cup sugar

1/2 tsp salt

1 tbsp baking powder

1/2 tsp cinnamon

1 stick butter grated

1 cup cranberries

1/2 cup sourdough discard

1 egg

3 tbsp maple syrup

2 tsp vanilla

Directions:

1. In a large bowl, combine your flour, oats, sugar, salt, baking powder, and cinnamon.
2. Stir in your grated butter, then the cranberries.
3. In a small bowl, stir together your discard, egg, maple syrup, and vanilla.
4. Add the wet ingredients to the dry and gently fold together. When they're about halfway mixed and difficult to mix with a spatula anymore, you can turn the dough onto the counter and continue folding together by hand.
   
   
   
5. Press the dough into a circle on the counter about 1/2 an inch thick. Cut into eight slices, and arrange on a sheet pan. You can bake them right away or let them chill in the fridge overnight.
   
   
   
6. When ready to bake, preheat the oven to 400 and brush the top of the scones with heavy cream.
7. Bake for 20 minutes and enjoy!