These Vanilla Orange Sourdough Scones are everything you love about a classic creamsicle, baked into a soft, buttery, bakery-style treat. Bright, citrusy orange pairs perfectly with warm vanilla for a flavor that feels light, fresh, and perfect for spring and summer baking.
The sourdough adds just a subtle depth without overpowering the sweetness, creating a tender crumb that’s both rich and delicate. Finished with a luscious orange glaze that soaks into every bite, these scones are the kind of recipe you’ll find yourself coming back to all season long.
Why You’ll Love This Recipe
- That creamsicle flavor, but elevated – The combination of bright orange and smooth vanilla gives you that nostalgic creamsicle vibe, but in a buttery, bakery-style scone.
- Perfect for spring and summer baking – Light, citrusy, and not overly heavy, these scones feel right at home for brunch, showers, or warm-weather mornings.
- Sourdough adds depth (without being tangy) – Whether you’re using discard or active starter, it brings a subtle richness and tenderness that makes these stand out from traditional scones.
- Soft, tender, and never dry – The texture is perfectly balanced—flaky on the outside with a soft, melt-in-your-mouth interior.
Tips for success
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
- Freeze the dough before baking: For vanilla orange sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes 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.
- Overmixing: Make sure not to overmix the dough, this will result in a dry scone.
How to make vanilla orange sourdough scones: step-by-step
Baker’s schedule: mix the dough and freeze for a minimum of 30 minutes or mix the dough. shape, and refrigerate it overnight to bake for the following morning.
Ingredients
Dry Ingredients:
- 250 grams all-purpose flour
- 80 grams sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 113 grams unsalted butter (frozen & grated)
Wet Ingredients:
- 100 grams cold sourdough discard (no more than a week old)
- 1 large egg
- 10 grams vanilla bean paste
- 20 grams heavy cream or buttermilk
- 20 grams fresh orange juice
- zest from 1 medium orange
For the orange glaze:
- 125 grams of powdered sugar (sifted)
- 1-2 tablespoons of orange juice (from above orange)
- 1/2 teaspoon of vanilla extract
Equipment
- Mixing bowl
- Measuring cups and spoons
- Food scale
- Cheese grater
- Baking Sheet
- Parchment paper
Instructions
- *Place the butter in the freezer for 20-30 minutes before mixing the dough.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
- Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.
- In a seperate bowl whisk together the cold sourdough discard, egg, vanilla bean paste, heavy cream (or buttermilk), orange juice, and zest.
- Pour the wet mixture into the dry and gently mix until just combined. Be careful not to over-mix as this will result in a dry scone. If the dough does not come together add a splash of cream. If it is too sticky, add a little flour.
- Place the dough on a flour surface and start to pat the dough into a a 1-inch thick round and cut into 8 wedges. I like to lightly mark my cuts before making them.
- Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes. Vanilla orange Sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush and bake the vanilla orange sourdough scones
- Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and top with coarse sugar if desired and bake for 20-25 minutes or until the edges start to brown.
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 bean paste. Add a little milk (1 teaspoon at times) for desired consistency.
- Glaze each scone and top with more orange zest if desired!
- Vanilla orange sourdough scones last 2-3 days in an airtight container on the counter.
More sourdough scone recipes
- Cranberry Orange Sourdough Scones (with an orange glaze!)
- Raspberry Cheesecake Sourdough Scones
- Strawberry Shortcake Sourdough Scones
- Peach Cobbler Sourdough Scones
Vanilla Orange Sourdough Scones
These vanilla orange sourdough scones are soft, buttery, and bursting with fresh citrus flavor, finished with a sweet orange glaze for the perfect spring and summer treat.
Servings:
8
scones
Equipment
- Mixing bowl
- Measuring cups and spoons
- Food scale
- Cheese grater
- Baking sheet
- Parchment paper
Ingredients
Dry Ingredients
- 250 grams all-purpose flour
- 80 grams sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 113 grams unsalted butter (frozen & grated )
Wet Ingredients
- 100 grams cold sourdough discard (no more than a week old to avoid a sour taste )
- 1 large egg
- 10 grams vanilla bean paste
- 20 grams heavy cream or buttermilk
- 20 grams fresh orange juice
- zest from 1 medium orange
Orange glaze
- 125 grams powdered sugar (sifted )
- 1-2 tablespoons orange juice
- 1/2 teaspoon vanilla bean paste
Instructions
-
*Place the butter in the freezer for 20-30 minutes before mixing the dough.
-
Line a baking sheet with parchment paper and set aside.
-
In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
-
Grate the frozen butter into the dry mixture and cut it into it until it resembles coarse sand.
-
In a separate bowl whisk together the cold sourdough discard, egg, vanilla bean paste, heavy cream (or buttermilk), orange juice, and zest.
-
Pour the wet mixture into the dry and gently mix until just combined. Be careful not to over-mix as this will result in a dry scone. If the dough does not come together add a splash of cream. If it is too sticky, add a little flour.
-
Place the dough on a flour surface and start to pat the dough into a a 1-inch thick round and cut into 8 wedges. I like to lightly mark my cuts before making them.
-
Place each wedge on the baking sheet and place it into the freezer for at least 30 minutes. Vanilla orange Sourdough scones can be refrigerated overnight and baked in the AM if desired.
Brush and bake the vanilla orange sourdough scones
-
Preheat the oven to 400 degrees F. Brush the tops of the scones with heavy cream and top with coarse sugar if desired and bake for 20-25 minutes or until the edges start to brown.
-
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 bean paste. Add a little milk (1 teaspoon at time) for desired consistency.
-
Glaze each scone and top with more orange zest if desired.
-
Vanilla orange sourdough scones last 2-3 days in an airtight container on the counter.
Notes
Baker’s schedule: mix the dough and freeze for a minimum of 30 minutes or mix the dough. shape, and refrigerate it overnight to bake for the following morning.
Tips for success
- Use frozen butter: before mixing the dough, ensure the butter has been in the freezer for at least 30 minutes.
- Freeze the dough before baking: For vanilla orange sourdough scones to hold their shape, I recommend freezing them for at least 30 minutes 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.
- Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.
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