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.
Cherry-Oat Sourdough Scones
100g dried Montmorency cherries (more or less, depending on your taste for fruit in scones.)
87g white whole wheat flour
40g oat flour
1 1/2 teaspoon baking powder
3/8 teaspoon baking soda
5/8 teaspoon salt
100g cold unsalted butter
40g rolled oats
340g mature 100% hydration sourdough starter
17g nonfat milk powder
coarse sugar for topping
- Preheat oven to 400F
- Combine flours, baking powder, baking soda, salt and sugar.
- Cut cold butter into 1/2 inch cubes and cut into flour mixture until it resembles coarse sand.
- Add oats and cherries and mix just enough to break up the clumps of cherries and distribute well.
- Add the sourdough starter and milk powder. I add the milk powder here to give it time to dissolve in the liquid of the starter, as I had problems with it not dissolving completely when I included it in the flour step. Mix until just combined, being careful not to over mix. Dough will be sticky.
- Turn dough onto well-floured (or well-oated, a layer of rolled oats works well here) counter and pat into a rectangle. Cut into scones of the desired size with a dough cutter. I get eight triangles out of this.
- Place scones on an oiled baking sheet. Sprinkle with sugar.
- Bake until golden brown, about 23 minutes.