Cranberry Orange Sourdough Scones (with an orange glaze!)

Cranberry orange sourdough scones are the ultimate holiday treat, bringing a touch of warmth and festivity to your Christmas mornings. These scones are delightfully soft and fluffy, with a melt-in-your-mouth texture that pairs beautifully with the bright, tangy sweetness of fresh cranberries and the zesty kick of orange.

The flavors are perfectly balanced—just the right amount of tartness to complement the rich, buttery dough. With their golden crust and festive bursts of red and orange, they look as good as they taste, making them an irresistible addition to any holiday spread. Whether enjoyed with a steaming cup of coffee or a pot of tea, these scones are a cozy and indulgent way to celebrate the season.

Why I love this recipe

I’ve never been a huge fan of scones, but my husband loves them. For me to enjoy a scone, it needs something extra—added moisture and flavor are key!

These cranberry orange scones are adapted from my very popular sourdough raspberry scones and they don’t disappoint! Here are just a few reasons why I love them:

• Moist and flavorful: These scones are incredibly moist and packed with flavor, thanks to the perfect balance between the cranberry and orange flavors.

• Make-ahead convenience – The dough can be prepared and refrigerated for up to 24 hours before baking, making it perfect for busy mornings or hosting brunch.

• Sourdough- The addition of sourdough starter adds a pleasant depth and balance to the scones.

Tips for success

• Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.

• Refrigerate the dough before baking: For cranberry orange sourdough scones to hold their shape, I recommend freezing them for at 30 minutes-1 hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.

• Easiest shaping: use a 7 or 8-inch pie pan, and line it with parchment paper or plastic wrap. and mold the disc shape.

• Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that’s been chilling in the fridge. I recommend using a discard that is no more than a week old to avoid any sour flavor.

• Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.

• Cranberries: To ensure the cranberries are evenly distributed throughout the dough, pulse them in a food processor before baking.

How to make cranberry orange sourdough scones

Ingredients

• 250 grams all-purpose flour
• 80 grams of sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking soda
• 1 teaspoon baking powder
• 113 grams of frozen unsalted butter (grated)
• 100 grams of cold sourdough discard (no more than 1 week old)
• 1 egg
• 8 grams of vanilla extract
• 20 grams of heavy cream or buttermilk
• 100 grams of fresh cranberries (chopped)
• zest from 1 medium orange
• a splash of orange juice from above orange (optional)

For the orange glaze:

• 125 grams of powdered sugar (sifted)
• 1-2 tablespoons of orange juice (from above orange)
• 1 teaspoon of vanilla extract
• Add milk gradually (1 teaspoon at a time) to achieve the desired consistency.

Equipment

• Mixing bowl
• Measuring spoons/food scale
• Cheese grater
• Baking sheet
• Parchment paper
• Zester

Make the dry mixture

*Tip: place the butter in the freezer for 15-30 minutes before mixing the dough

• Line a baking sheet with parchment paper and pulse the cranberries in a food processor until evenly chopped.

• In a large mixing bowl combine the flour, sugar, salt, baking powder, and baking soda.

• Next, grate the frozen butter into the mixture and use a fork or dough scraper to cut the butter into the flour, resembling coarse crumbs.

• Then mix in the cranberries and orange zest until evenly distributed into the dry mixture.

Make the wet mixture & combine

• In a separate bowl mix together the cold sourdough discard, egg, vanilla, splash of orange juice from the orange, and heavy cream (or buttermilk if using).

• Then, add the wet mixture to the dry mixture and mix to combine. Be careful not to over-mix here, I like to start mixing in the bowl then dump the mixture on a clean surface and gently knead until it comes together. Some dry flour bits are okay.

Tip: This is a softer/tacky dough but if the dough feels too sticky add a little more flour.

Shape the cranberry orange sourdough scones

• On a lightly floured surface, pat the dough into a 7-8 inch circle (about 1 inch thick) and cut into 8 wedges. Tip: you can shape the sourdough scones in a pie/cake pan lined with parchment paper.

• Place each wedge on the baking sheet and place it into the freezer for at least 30-60 minutes. Cranberry orange sourdough scones can be refrigerated overnight and baked in the AM if desired.
  

Brush, bake, & make the orange glaze

• When ready to bake the cranberry orange sourdough scones preheat the oven to 425 degrees F.

• Brush each scone with heavy cream & top with coarse sugar if desired and bake for 12-15 minutes or until the edges start to brown (if they were frozen for longer than an hour they may need a few extra minutes).

Pro tip: To ensure the scones are fully baked, insert a digital thermometer into the center of one—the internal temperature should read between 200–205°F (93–96°C). This ensures the inside is fully set without overbaking.

• While the scones are cooling make the orange glaze. Whisk together the powdered sugar, orange juice, and vanilla extract. Add a little milk (1 teaspoon at times) for desired consistency.

• Glaze each scone and top with more orange zest if desired!

• Cranberry orange sourdough scones last 2-3 days in an airtight container on the counter.

More sourdough recipes

• Sourdough Pumpkin Scones (with a maple glaze)
• Cranberry Orange Sourdough Brioche Wreaths (with a maple orange glaze)
• Sourdough Cranberry Banana Bread
• Sourdough Raspberry Scones (& a lemon glaze!)