These cranberry orange sourdough scones are a delightful blend of flavors, making them the perfect treat for any occasion. The tartness of fresh cranberries beautifully complements the bright, citrusy notes of orange, while the inclusion of sourdough discard adds a unique depth to the texture. With a flaky exterior and a soft, tender crumb, these scones are easy to whip up and transform any breakfast or afternoon tea into a special event. Whether enjoyed warm from the oven or at room temperature, they are sure to impress your family and friends. Plus, topped with a zesty glaze, each bite is a heavenly explosion of flavor that will have everyone coming back for more.

Why You’ll Love This Recipe

• Flavorful Combination: The sweet-tart cranberries paired with refreshing orange zest create a flavorful scone.
• Sourdough Discard Utilization: This recipe offers a fabulous way to use sourdough discard, reducing waste.
• Versatile Treat: Perfect for breakfast, brunch, or as a snack with tea.
• Easy to Make: Simple steps make this recipe accessible for bakers of all skill levels.
• Glazed Goodness: The sweet orange glaze adds a finishing touch that enhances the overall experience.

Ingredients

• 380 grams (2 3/4 cups) all-purpose flour
• 65 grams (1/3 cup) granulated sugar
• 13 grams (1 tablespoon) baking powder
• 4 grams (3/4 teaspoon) salt
• 113 grams (8 tablespoons) cold unsalted butter, grated
• 100 grams (1 cup) fresh cranberries, roughly chopped
• 120 grams (1/2 cup) sourdough discard
• 2 large eggs (about 100 grams)
• 60 grams (1/4 cup) heavy cream
• 40 grams (3 tablespoons) milk
• 4 grams (1 teaspoon) vanilla extract
• Zest from one large orange (plus extra for glaze)

Glaze:

• 130 grams (1 cup) powdered sugar
• 15 grams (1 tablespoon) heavy cream
• 30 grams (2 tablespoons) fresh orange juice
• Zest from one orange (about 1 teaspoon)

Ingredient Notes

• Flour: For best results, use all-purpose flour. For a whole grain option, substitute half the amount with whole wheat flour.
• Cranberries: Fresh cranberries are recommended; if unavailable, frozen can be used without thawing, though they may add more moisture.
• Sourdough Discard: Use sourdough discard that is not too watery. This adds flavor and helps with the scone’s texture.
• Butter: Ensure the butter is very cold to achieve a flaky texture.

Kitchen Tools Needed

• Mixing bowls
• Whisk
• Pastry cutter (or fork)
• Rolling pin
• Baking sheet
• Parchment paper
• Measuring cups and spoons

Step-by-Step Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the flour, sugar, baking powder, and salt. Whisk until blended.
3. Incorporate Butter: Grate the cold butter and mix it into the flour mixture using a pastry cutter or whisk until evenly distributed and crumbly.
4. Prepare Cranberries: Roughly chop the cranberries in a blender and add them to the flour mixture. Stir gently.
5. Combine Wet Ingredients: In a separate bowl, whisk together the sourdough discard, eggs, heavy cream, milk, vanilla extract, and orange zest until fully combined.
6. Mix Dough: Add the wet ingredients to the dry ingredients and stir just until combined; be careful not to overmix. The dough should be slightly shaggy.
7. Shape Dough: Transfer the dough onto a floured surface and gently pat it into a circle about 1 inch thick. Cut into eight triangular wedges.
8. Bake Scones: Place the scones on the prepared baking sheet, ensuring they are spaced apart. Bake for 12–15 minutes, or until golden brown.
9. Prepare the Glaze: While the scones are baking, whisk together powdered sugar, heavy cream, orange juice, and extra orange zest in a small bowl. Adjust the cream for desired thickness.
10. Glisten with Glaze: Allow the scones to cool for about 5 minutes before drizzling or pouring the glaze over them. Serve and enjoy!

Cooking Tips

• Chill the Ingredients: Keep the butter and heavy cream cold for the flakiest scones.
• Don’t Overwork the Dough: Mix just until combined to avoid tough scones.
• Use a Pizza Cutter: For cleanly sliced scones, use a pizza cutter instead of a knife.
• Rotate the Baking Sheet: Halfway through baking, rotate your baking sheet for even cooking.
• Experiment with Flavors: Feel free to add nuts or spices (like cinnamon) for extra flavor.

Variations

• Mixed Berries: Replace cranberries with blueberries or raspberries for different fruit notes.
• Chocolate Chip: Add dark or white chocolate chips for a sweet twist.
• Savory Option: Incorporate cheese (such as cheddar) and herbs (like rosemary) for a savory scone.
• Nutty Add-Ins: Add chopped walnuts or pecans for added texture and flavor.

Serving Suggestions

These scones are best served warm, straight out of the oven, possibly accompanied by a dollop of clotted cream or butter. Pair with hot tea or coffee for a cozy afternoon experience.

Storage Instructions

Store cooled scones in an airtight container at room temperature for up to 2 days. For extended freshness, refrigerate for up to a week.

Reheating Tips

To reheat, place scones in a preheated oven at 350°F (175°C) for about 5-7 minutes. Alternatively, microwave for 10-15 seconds for a quick warm-up.

Nutrition Estimate

Calories: 250
Protein: 3g
Carbohydrates: 35g
Fat: 12g

Recipe Summary Card

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Cuisine: American
Course: Breakfast
Calories: 250

Frequently Asked Questions

1. Can I make these scones ahead of time?
   Yes, you can prepare the dough and cut it into shapes. Freeze unbaked scones and bake them directly from the freezer, adding a couple of additional minutes to the bake time.

2. What can I use instead of sourdough discard?
   You can substitute with plain yogurt or buttermilk for a similar texture; just adjust other wet ingredients accordingly.

3. Can I adapt this recipe for gluten-free diets?
   Absolutely! Use a gluten-free all-purpose flour blend, ensuring it contains xanthan gum for structure.

4. How do you know when scones are done?
   Scones are ready when they have risen and are lightly golden around the edges. A toothpick inserted should come out clean.

5. What’s the best way to enjoy scones?
   Scones can be enjoyed plain, with butter, jam, or even clotted cream for a delightful afternoon tea experience.

Conclusion

Whether you are an experienced baker or just beginning, these cranberry orange sourdough scones are sure to delight. With their tender crumb and zesty glaze, they offer a memorable treat that showcases the beauty of seasonal ingredients. Bake a batch and elevate your snack time or breakfast experience—your taste buds will thank you!

Print Recipe

Cranberry Orange Sourdough Scones

These cranberry orange sourdough scones are a delightful blend of tart cranberries and bright orange zest, perfect for breakfast or afternoon tea.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

Course: Breakfast, Snack

Cuisine: American

Keyword: breakfast, Cranberry, orange, scones, Sourdough

Servings: 8 scones

Calories: 250kcal

Ingredients

Scone Base

• 380 grams all-purpose flour For best results, use all-purpose flour. Substitute half with whole wheat flour for a whole grain option.
• 65 grams granulated sugar
• 13 grams baking powder
• 4 grams salt
• 113 grams cold unsalted butter, grated Ensure the butter is very cold to achieve a flaky texture.
• 100 grams fresh cranberries, roughly chopped Fresh cranberries are recommended; frozen can be used without thawing.
• 120 grams sourdough discard Use sourdough discard that is not too watery.
• 2 large eggs (about 100 grams)
• 60 grams heavy cream Keep cold for best results.
• 40 grams milk
• 4 grams vanilla extract
• 1 large orange zest Plus extra for glaze.

Glaze

• 130 grams powdered sugar
• 15 grams heavy cream
• 30 grams fresh orange juice
• 1 teaspoon orange zest About 1 teaspoon.

Instructions

Preparation

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a medium bowl, combine the flour, sugar, baking powder, and salt. Whisk until blended.
• Grate the cold butter and mix it into the flour mixture using a pastry cutter or whisk until evenly distributed and crumbly.
• Roughly chop the cranberries in a blender and add them to the flour mixture. Stir gently.
• In a separate bowl, whisk together the sourdough discard, eggs, heavy cream, milk, vanilla extract, and orange zest until fully combined.
• Add the wet ingredients to the dry ingredients and stir just until combined; be careful not to overmix. The dough should be slightly shaggy.
• Transfer the dough onto a floured surface and gently pat it into a circle about 1 inch thick. Cut into eight triangular wedges.

Baking

• Place the scones on the prepared baking sheet, ensuring they are spaced apart. Bake for 12–15 minutes, or until golden brown.

Glazing

• While the scones are baking, whisk together powdered sugar, heavy cream, orange juice, and extra orange zest in a small bowl. Adjust the cream for desired thickness.
• Allow the scones to cool for about 5 minutes before drizzling or pouring the glaze over them. Serve and enjoy!

Notes

These scones are best served warm, straight out of the oven, possibly accompanied by clotted cream or butter. Rotate the baking sheet halfway through baking for even cooking.