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.
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.