Sourdough Cranberry Orange Scones

Sourdough Cranberry Orange Scones are a delightful treat that combines the tanginess of sourdough with the bright flavor of cranberries and the zesty aroma of oranges. These scones are perfect for breakfast or as a snack with your afternoon tea. With their crumbly texture and sweet glaze, they’ll be a hit with family and friends. Let’s dive into this recipe that’s as tasty as it is easy to make!

What You’ll Need for Sourdough Cranberry Orange Scones

To whip up these delicious scones, gather the following ingredients:

• 265 grams all-purpose flour (1 3/4 cups + 1 Tablespoon)
• 100 grams sugar (1/2 cup)
• 10 grams baking powder (2 1/2 teaspoons)
• 3 grams salt (1/2 teaspoon)
• 113 grams unsalted butter, frozen (1/2 cup)
• 125 grams frozen cranberries, halved (heaping 1 cup)
• 120 grams sourdough discard, cold (1/2 cup)
• 45 grams heavy cream, cold (3 Tablespoons, plus more for topping)
• 1 egg, cold (about 62 grams)
• 8 grams vanilla extract (2 teaspoons)
• Zest of one orange
• Coarse sugar (optional, for topping)
• 130 grams powdered sugar (1 cup)
• 35 grams fresh orange juice (about 2 Tablespoons)
• Orange zest (optional, for garnish)

How to Make Sourdough Cranberry Orange Scones

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Mix the dry ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk them together until well mixed.

3. Grate the butter: Take your frozen unsalted butter and grate it into the bowl with the dry ingredients. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.

4. Add sours and cranberries: Gently fold in the halved frozen cranberries and the zest of one orange.

5. Combine wet ingredients: In a separate bowl, mix the cold sourdough discard, heavy cream, egg, vanilla extract, and fresh orange juice. Stir until well combined.

6. Bring it all together: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix!

7. Shape the dough: Turn the dough onto a floured surface. Pat it into a circle about 1-inch thick. Cut it into wedges or use a cookie cutter for your desired shape.

8. Egg wash and sprinkle: Transfer the scones to your prepared baking sheet. Brush the tops with extra heavy cream and sprinkle with coarse sugar if desired.

9. Bake: Bake for 18-20 minutes or until the tops are golden brown.

10. Cool down: Let the scones cool on a wire rack while you prepare the glaze.

Orange Glaze:

1. In a small bowl, mix the powdered sugar with the fresh orange juice until smooth.
2. Drizzle over the warm scones and add extra orange zest on top for a beautiful finish!

How to Serve Sourdough Cranberry Orange Scones

These scones are best served warm. Arrange them on a platter and drizzle with the orange glaze for an attractive presentation. They pair wonderfully with a cup of coffee or tea. For an extra treat, serve with whipped cream or a dollop of clotted cream. Enjoy them at breakfast, brunch, or as a delightful afternoon snack.

Expert Tips for Sourdough Cranberry Orange Scones

• Long Fermentation Tip: If you have extra time, let the dough rest in the refrigerator for a few hours or overnight. This allows the flavors to deepen and the texture to become even better!

• Frozen Cranberries: Using frozen cranberries helps prevent them from becoming mushy during baking. If you can’t find halved cranberries, you can use whole ones, but be sure to adjust the baking time slightly.

• Custom Glaze: Feel free to experiment with the glaze! Add a touch of almond extract or use lemon juice for a different flavor twist.

Sourdough Cranberry Orange Scones FAQs

Can I use fresh cranberries instead of frozen?
Yes! Fresh cranberries can be used, but you might want to reduce the sugar a bit since they are tart.

How do I store leftover scones?
Store any leftovers in an airtight container at room temperature for up to two days. You can also freeze them for longer storage!

Can I make these scones vegan?
You can replace the egg with a flax egg and use vegan butter and plant-based cream. The results will still be delicious!

Now that you have this delightful Sourdough Cranberry Orange Scones recipe, it’s time to get baking! Enjoy the warmth and aroma wafting through your kitchen as you create this tasty treat for yourself and your loved ones. Happy baking!

Print Recipe

Sourdough Cranberry Orange Scones

Delightful scones combining a tangy sourdough base with the bright flavor of cranberries and zesty orange. Perfect for breakfast or as an afternoon snack.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Breakfast, Brunch, Snack

Cuisine: American, Baked Goods

Keyword: Baking, Cranberry, orange, scones, Sourdough

Servings: 8 pieces

Calories: 250kcal

Ingredients

For the scones

• 265 grams all-purpose flour (1 3/4 cups + 1 Tablespoon)
• 100 grams sugar (1/2 cup)
• 10 grams baking powder (2 1/2 teaspoons)
• 3 grams salt (1/2 teaspoon)
• 113 grams unsalted butter, frozen (1/2 cup) Grated
• 125 grams frozen cranberries, halved (heaping 1 cup)
• 120 grams sourdough discard, cold (1/2 cup)
• 45 grams heavy cream, cold (3 Tablespoons, plus more for topping)
• 1 large egg, cold (about 62 grams)
• 8 grams vanilla extract (2 teaspoons)
• 1 piece Zest of one orange
• 130 grams powdered sugar (1 cup)
• 35 grams fresh orange juice (about 2 Tablespoons)
• Coarse sugar to taste (optional, for topping)
• Orange zest to taste (optional, for garnish)

Instructions

Preparation

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk them together until well mixed.
• Grate the frozen unsalted butter into the bowl with the dry ingredients. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
• Gently fold in the halved frozen cranberries and the zest of one orange.
• In a separate bowl, mix the cold sourdough discard, heavy cream, egg, vanilla extract, and fresh orange juice. Stir until well combined.
• Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix!
• Turn the dough onto a floured surface. Pat it into a circle about 1-inch thick. Cut it into wedges or use a cookie cutter for your desired shape.
• Transfer the scones to your prepared baking sheet. Brush the tops with extra heavy cream and sprinkle with coarse sugar if desired.
• Bake for 18-20 minutes or until the tops are golden brown.
• Let the scones cool on a wire rack while you prepare the glaze.
• In a small bowl, mix the powdered sugar with the fresh orange juice until smooth. Drizzle over the warm scones and add extra orange zest on top for a beautiful finish!

Notes

These scones are best served warm. They pair wonderfully with coffee or tea and are delightful with whipped cream or clotted cream. If desired, allow the dough to rest in the refrigerator for a few hours or overnight to deepen flavors. Using frozen cranberries prevents them from becoming mushy during baking.