Cranberry Orange Sourdough Scones
Tender, flaky, and full of flavor, these cranberry orange sourdough scones can be made with discard or active sourdough starter, and are so easy to whip up! They make a delicious breakfast, brunch, or snack!
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.