Sourdough scones overnight

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This traditionally fermented Overnight Sourdough English Muffin recipe gets stirred up before bed so you can wake up and make some hot and toasty English Muffins in the morning! These soft muffins are are full of nook and crannies making them the perfect vehicle for real Cultured Butter and homemade jam! #realfood #sourdough #fermented #overnight #wapf #nourishingtraditions #Breakfast #brunch #easy #traditional #englishmuffins #griddlecakes Sour Dough English Muffins, Sourdough English Muffin Bread, Sourdough Scones Overnight, Easy Sourdough English Muffins, Overnight Sourdough English Muffins, Easy Overnight Sourdough Recipes, Overnight Sourdough Discard Recipes, Sourdough Discard English Muffin Recipe, Overnight Sourdough Recipes

An easy to work with, traditional sourdough English muffin, perfect for holding a variety of toppings (like butter!)

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A little crunch on the outside, tender and flaky on the inside, sourdough discard scones are such a treat! Make ahead and freeze for later, these sourdough scones go from freezer to oven for ultimate easy. Studded with dried sweet cranberries and scented with orange and vanilla, this recipe are easy to make and fabulous for sharing.

In this post, you’ll learn how to make my master recipe for homemade sourdough scones with active sourdough starter or sourdough discard, plus variations to include like blueberries, fresh cranberries, pumpkin puree, citrus zest and more! Best part? No need to roll! Make them now for breakfast, or ferment overnight to maximize flavor and digestibility. You can even bake them frozen! Sourdough Discard Scones, Discard Scones, Sourdough Desserts, Sourdough Scones, Sourdough Ideas, Sourdough Dinner, The Clever Carrot, Active Sourdough Starter, Clever Carrot

In this post, you’ll learn how to make my master recipe for homemade sourdough scones with active sourdough starter or sourdough discard, plus variations to include like blueberries, fresh cranberries, pumpkin puree, citrus zest and more! Best part? No need to roll! Make them now for breakfast, or ferment overnight to maximize flavor and digestibility. You can even bake them frozen!