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.
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.