Comments on: Cranberry-Oat Sourdough Scones

By: My Sourdough Adventures, a New Start « hep-i-book'a

My Sourdough Adventures, a New Start « hep-i-book'a — Sat, 29 Oct 2011 20:30:58 +0000

[...] sourdough, I’m keeping it at room temperature and feeding it. I’ve already made Cranberry-Oat Scones (that I mentioned earlier) with it and today it was a wonderful crumby … [...]

By: Creamy Rice in a Pot and Good News « hep-i-book'a

Creamy Rice in a Pot and Good News « hep-i-book'a — Sat, 29 Oct 2011 10:42:24 +0000

[...] as some unusual things that I’ve already tried with my not yet mature sourdough culture like oat-cranberry SCONES with sourdough! They were very much like soft gingerbread (or pryanik in Russian) and that was my first time I [...]

By: Lee

Lee — Sun, 20 Mar 2011 16:51:54 +0000

I was curious how scones made with sourdough would turn out. I found this recipe and was delighted to discover I had all the ingredients on hand, and tossed in a handful of toasted chopped pecans to gild the lily. The scones turned out fabulously even though I forgot to brush them with milk and sprinkle with sugar. They have a nice and light texture. Thanks!

By: Dave Stewart

Dave Stewart — Tue, 09 Nov 2010 21:44:48 +0000

Hmmm…sourdough scones…I don’t know. Never considered it, but you know what? I’ll bet you’ve got something here. Definitely going to give them a try. Thanks.

By: Cherry-Oat Sourdough Scones « Utterly Barmy

Cherry-Oat Sourdough Scones « Utterly Barmy — Sun, 05 Sep 2010 20:15:16 +0000

[...] September 5, 2010 by Utterly Barmy I live in cherry country and inexpensive dried Montmorency cherries in ten pound boxes are everywhere during the summer, hence this adaptation of Wild Yeast’s Cranberry-Oat Sourdough Scones. [...]

By: Susan

Susan — Thu, 01 Jul 2010 02:15:36 +0000

Gabrielle, the starter should be used when it has reached it’s maximum volume. For me, with a starter that’s fed twice daily, I generally use it between 8 and 12 hours after it’s been fed. The “hand mixing” is just mixing the ingredients to incorporation with your fingertips.

I’m not sure how well fresh cherries will work, because they could add significantly to the moisture in the dough. You might wish to try it with dried sour cherries and see if you are happier with the result.

By: Gabrielle

Gabrielle — Tue, 29 Jun 2010 21:34:31 +0000

These are very popular with my family – however, they never come out quite the same. I was wondering if you could expand a bit on the starter as you use it here… for instance:
Is “mature” at the peak of activity, or gone slightly concave at the edges of it’s container?
Do you stir down the bubbles first, or “glop” it on to the scales (I did this today and it doesn’t look like your photo at all!)
For the final mixing in of the starter “by hand”, do you mean ’stirring with a hand’, lightly folding or kneading, or is it like working butter into flour as per for a pastry crust?
Thanks for your help – I use fresh sour cherries from our trees and white chocolate, and I am determined to get them right!

By: Susan

Susan — Sun, 14 Feb 2010 16:55:50 +0000

Brad, this may be helpful: http://www.wildyeastblog.com/2009/04/20/do-it-yourself-conversions/

By: Brad

Brad — Sun, 14 Feb 2010 12:34:41 +0000

Hi Susan,

Thanks so much for the recipe, and happy Valentines Day. Just wondering if there’s a button to click to go from measurements in grams to cups? Don’t have a scale that sensitive over here.

By: Kim Potter

Kim Potter — Sat, 13 Sep 2008 05:38:38 +0000

This looks so yummy i’ve got to try these. I love to cook Thanks Kim