Cinnamon Cranberry Whole Wheat Sourdough Scones

These scones are sweetened with honey and aren't quite as sweet as others. The whole wheat flavor really comes through. The cinnamon is a nice warm addition and the cranberries add a great sweet and tart flavor. These come together quickly and easily. I love putting the dough together, cutting the scones, and leaving them unbaked in the fridge overnight. I bake them in the morning while the rest of breakfast is cooking, and we have fresh, warm scones with our breakfast; the best way to eat scones in my opinion. Give these a try and let me know what you think!

Sourdough Whole Wheat Cranberry Scones

Ingredients

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 8 tablespoons butter, grated
• ¾ cup dried cranberries
• 1 egg
• ½ cup sourdough discard
• ¼ cup milk
• ¼ cup honey

Instructions

1. If baking right away, preheat oven to 400°F.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. Grate butter using a box grater and mix it into the dry ingredients. Stir in cranberries.
4. In a medium bowl, whisk together egg, sourdough discard, milk, and honey.
5. Pour wet ingredients into dry ingredients and gently fold with a spatula.
6. When the dough becomes difficult to mix, turn it out onto a clean surface and finish combining by hand.
7. Divide dough in half and form each half into a disc about ½ inch thick.
8. Cut each disc into 6 wedges and arrange on a baking sheet.
9. Bake immediately or cover and refrigerate overnight.
10. Bake at 400°F for 20 minutes.
11. Serve warm.