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Vegan pear cranberry scones made with whole wheat

Vegan pear cranberry scones made with wild yeast whole wheat sourdough starter discards

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Just in time for the holidays, a new easy, vegan scone you can make ahead for a delicious, no-fuss, festive breakfast.

Who wants to get up on a holiday morning and bake one more thing? Make these a day or two ahead, store them in an airtight Fido jar, and on your special morning–be it Thanksgiving, Hannukah, Christmas or the Winter Solstice–pop them in the toaster oven. Serve with your favorite morning coffee or tea, and you’re all set.

Cranberry pear scones, hot from the oven

Cranberry pear scones, hot from the oven

Made with seasonal pears, dried cranberries and the zest and juice of one orange, these scones use one-half to a full cup of excess sourdough starter, something we sourdough bakers can accumulate plenty of this time of year. Right? Do you find yourself hunting for more ways to use it up?

Scones are my excess sourdough starter go-to, and we enjoy one version or another of them at least once a week. This is our latest fave.

A word about the starter

How much sourdough starter you need depends on how stiff or soupy yours is. I start with a stiff levain, which I have to break into a cup and hydrate with about half a cup of liquid, orange juice in this case.

If your starter is thinner and wetter to begin with, you won’t need to add as much juice to make it thin enough to moisten the dough.

Whole wheat Pear Cranberry Scones

  • Servings: 12
  • Time: 75 mins
  • Difficulty: Easy
  • Print

Citrus, tender bites of barely baked pear and sweet-tart cranberries give these scones an extra pop in your mouth. I hope you enjoy them as much as we do.

Ingredients

  • 1/2 to 1 C Whole wheat excess sourdough starter
  • 1 Orange, zested and juiced, keeping juice and zest separate
  • 2 C Organic whole wheat flour
  • 1/2 t Baking soda
  • 1 T Baking powder
  • 1/2 t Sea salt
  • 2 & 1/2 t Turbinado (raw) sugar, divided
  • 1 t Organic ground cinnamon
  • 1/2 C Cold pressed, raw, certified organic coconut oil
  • 1 C Organic dried cranberries
  • 1 Lg Pear, diced, unpeeled
  • 1 T Non-dairy yogurt

Directions

  1. To the starter add enough of the orange juice to make a thin pancake-batter like consistency. You want about a cup of fluid starter. Set aside, along with any remaining orange juice, at room temperature.
  2. Measure the flour, spooning into the cup to aerate.
  3. Whisk in the baking soda, baking powder, salt, 1-1/2 teaspoons sugar and cinnamon.
  4. Dump the coconut oil into the flour and spoon flour over all. (It’s easier to cut the oil if it’s coated.) Cut the oil into the flour until the largest pieces are the size of large peas.
  5. Refrigerate and chill thirty minutes.
  6. Meanwhile, measure the cranberries and clean the pear, dicing it just before taking the dry mix from the fridge.
  7. Preheat oven to 450°F and line a large baking sheet with unbleached baking parchment.
  8. Make a well in the dry mix and add the fruit and sourdough starter. Mix just until all the flour is moistened. If mixture is too dry, add remaining orange juice a bit at a time as needed to moisten the dry ingredients. Turn out on a lightly floured ball and quickly pat dough into a round, about one inch tall.
  9. Divide into 12 equal wedges and place about one inch apart on the baking sheet.
  10. Brush with the yogurt and sprinkle with remaining teaspoon sugar.
  11. Bake at 450°F for 25 minutes until tops and sides are nicely caramelized.
  12. Remove pan to cooling rack and let rest 5 minutes before lifting scones to serving plate. If baking ahead to serve later, remove scones to cooling rack and let cool completely before storage.

Serve warm. To re-heat, toast in toaster oven as you would a light piece of toast. These are lovely plain with a side of berries or sliced fall fruits and hot coffee or tea.


A YayYay's Kitchen Recipe

This is a YayYay’s Kitchen original recipe. Please link back to this page if you base a recipe of your own on this one.

Vegan or dairy? Which do you prefer?

This is one of my first vegan recipes, which I’m learning to enjoy more and more as I learn little taste tricks here and there. We love these every bit as much as we do my scones made with more traditional ingredients. In fact, Sweetheart says they’re the best ever!

♥ ♥ ♥

This post shared on Plant Based Party Linkup #103