Cranberry Orange Sourdough Scones – Easy Discard Recipe
These cranberry orange sourdough scones are everything a scone should be: tender, flaky, and bursting with flavor!
Featuring dried cranberries and fresh orange zest, these scones aren’t too sweet, but do have an optional glaze if you want to indulge your sweet tooth.
These cranberry orange sourdough scones are easy to make with either active or discard sourdough starter, and can long fermented them or baked them the same day! Talk about a versatile recipe!
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These scones make a delicious fall or winter breakfast, are a beautiful addition to a fall brunch or baby shower, or can even be enjoyed for dessert. If you are like me, you’ll have trouble having only one of them!
Cranberry Orange Sourdough Scones
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 Tbsp baking powder aluminum-free
- 1/2 tsp cinnamon
- ½ tsp salt
- 8 Tbsp unsalted butter frozen and then grated
- 1 cup dried cranberries
- 1 Tbs orange zest fresh
- ½ cup sourdough starter active or discard
- 1 egg + 1 egg yolk cold cold
- 1 tsp vanilla
- 1 Tbsp milk cold + more if needed
Optional Orange Glaze
- ½ cup powdered sugar
- 2 Tbsp fresh orange juice
Instructions
Long Fermentation Method
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Add the dried cranberries and orange zest and toss to distribute evenly.
- Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
- Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
- Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.
- When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
- If topping with glaze, mix the powdered sugar and orange juice until combined. Drizzle over the cooled scones and enjoy!
Same-Day Method
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Add the dried cranberries and orange zest and toss to distribute evenly.
- Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
- Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
- Cover the scones (with plastic wrap or something air-tight) and chill for 30 minutes.
- When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
- If topping with glaze, mix the powdered sugar and orange juice until combined. Drizzle over the cooled scones and enjoy!
Notes
- Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.
- Chill before baking – This really applies if you decide to try this recipe with discard, as your dough won’t have been fermenting in the refrigerator. Chilling helps the scones not spread too much when baked.
- Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk, one tablespoon at a time.
Kitchen Equipment
Ingredients to Note for Cranberry Orange Sourdough Scones
- Unsalted , frozen butter – Using unsalted butter allows you to control the amount of salt in the recipe. However, I have tested this recipe with salted butter, and it did taste just fine; it just may depend on which salted butter you use. Using frozen butter helps keep the scones from spreading as much.
- Sourdough starter – I like using active starter and allowing the chocolate chip sourdough scone dough to ferment for better nutrition; however, you can use discard in this recipe, as there is baking powder to assist in the leavening. (See my tip below regarding chilling if you use discard starter.)
- Dried cranberries – I used dried cranberries for this recipe, but you can substitute with fresh if you want. If you do use fresh, drop a comment below to let me know how they turned out!
- Fresh orange zest – Fresh orange zest will yield the best flavor.
Tips for Cranberry Orange Sourdough Scones
- Add the dried cranberries and orange zest before the wet ingredients – Adding the dried cranberries and zest before adding the wet ingredients allows you to disperse the add-ins more evenly in the dough, and with much less mixing to the dough.
- Don’t overmix the dough – Overmixing scone dough can develop more gluten than you need, resulting in a tough or dense scone.
- Chill before baking – This really applies if you decide to try this recipe with discard, as your dough won’t have been fermenting in the refrigerator. Chilling helps the butter in the dough harden up, helping your scones not spread as much when baked.
- Adjust milk if needed – Depending on the moisture content of your sourdough starter, you may need to adjust the amount of milk. If the scone dough appears too dry, just add milk one tablespoon at a time until you reach the desired consistency.
Storage Instructions for Sourdough Scones
To store these cranberry orange sourdough scones, place in an airtight container and store at room temperature for up to 3 days, or in the refrigerator for up to one week.
Frequently Asked Questions for Cranberry Orange Sourdough Scones
More Sourdough Scone Recipes
If you like these scones, check out these!
Cheddar and Chive Sourdough Scones
Chocolate Chip Sourdough Scones
Lemon Blueberry Sourdough Scones
Step-by-Step Instructions and Photos
Long Fermentation Method
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Add the dried cranberries and orange zest and toss to distribute evenly.
4. Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
5. Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
6. Cover the scones (with plastic wrap or something air-tight) and allow to ferment in the refrigerator for 8-72 hours.
7. When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
8. If topping with glaze, mix the powdered sugar and orange juice until combined. Drizzle over the cooled scones and enjoy!
Same-Day Method
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl and whisk together.
- Add the grated frozen butter, toss in the flour mixture, and then use your hands to break up the butter into pea size pieces.
- Add the dried cranberries and orange zest and toss to distribute evenly.
4. Make a well in the center of the dry ingredients, and in the well, add the sourdough starter, egg and egg yolk, vanilla, and milk. Mix the wet ingredients together and then stir them in with the dry ingredients until just combined, avoiding overmixing.
5. Shape the scone dough into an 8-inch round disk. Cut it into eight equal pie-shaped pieces, place on a parchment-lined baking sheet.
6. Cover the scones (with plastic wrap or something air-tight) and chill for 30 minutes.
7. When ready to bake, preheat the oven to 425 degrees Fahrenheit. Remove the baking sheet from the refrigerator, uncover the scones, and bake for 17-20 minutes, or until lightly golden on the tops and edges. Remove and allow to cool to room temperature.
8. If topping with glaze, mix the powdered sugar and orange juice until combined. Drizzle over the cooled scones and enjoy!
These scones are a treat our family enjoys, and I love that they are yummy even without glaze on top. As always, if you have any questions, drop them below, and I’ll do my best to respond!
what a great idea of flavor combo!! looks delicious
Thanks, Ophelie!