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I absolutely love starting my mornings with scones paired with a rich cup of coffee.

**Ingredients:**
– 1 cup of bread flour
– 1 cup of all-purpose flour
– 2 teaspoons of baking powder
– ¼ cup of brown sugar
– ¼ cup of white sugar
– ½ cup of cold, grated butter
– 1½ cups of fresh cranberries
– ½ cup of sourdough discard
– 2 large eggs
– 1 cup of milk
– 2 teaspoons of high-quality vanilla extract

**Instructions:**
1. Begin by preheating your oven to a perfect 425°F (220°C).
2. In a large mixing bowl, combine the bread flour, all-purpose flour, baking powder, brown sugar, white sugar, grated butter, and cranberries. Blend these ingredients until the mixture takes on a crumbly texture that resembles fine bread crumbs.
3. Next, gently fold in the vanilla extract, eggs, milk, and sourdough discard, mixing until everything is harmoniously combined.
4. Knead the dough until it forms a cohesive ball. Transfer it to a floured surface and press it down to create a disk that’s about one inch thick.
5. Cut the disk into 8 enticing triangles, ensuring each piece is equally appetizing.
6. Bake in your preheated oven for 20 to 30 minutes, or until the scones achieve a golden brown perfection.

These scones will elevate your breakfast experience, making each bite a delightful treat! Enjoy every moment!

Sourdough Cranberry scones

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Ingredients

• 1 cup of bread flour
• 1 cup of all purpose flour
• 2 teaspoons of baking powder
• ¼ cup of brown sugar
• ¼ white sugar
• ½ a cup of cold grated butter
• 1½ of cranberries
• ½ Sourdough discard
• 2 eggs
• 1 cup of milk
• 2 teaspoons of vanilla

Instructions

Preheat the oven to 425°F. In a large bowl, combine the flours, baking powder, sugars, butter, and cranberries, mixing until the mixture resembles bread crumbs. Stir in the vanilla, eggs, milk, and sourdough discard. Knead the mixture to form a dough ball, then place it on a floured surface and press it down to form a disk that is about one inch thick. Cut the disk into 8 triangles and bake for 20 to 30 minutes, or until golden brown.