Cranberry Orange Sourdough Scones
Soft, fluffy, and bursting with festive cranberry and orange flavors, these sourdough scones are perfect for Christmas mornings!
Servings: 8 scones
Equipment
- Mixing bowl
- Measuring spoons & food scale
- Cheese grater
- Baking sheet
- Parchment paper
- Zester
Ingredients
- 250 grams all-purpose flour
- 100 grams sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 113 grams unsalted butter frozen & grated
- 100 grams cold sourdough discard no more than a week old
- 1 large egg
- 8 grams vanilla extract
- 30 grams heavy cream or buttermilk
- 100 grams fresh cranberries chopped
- zest from 1 medium orange
- splash of orange juice from above orange optional
For the orange glaze
- 1 cup powdered sugar
- 1 tablespoon orange juice from above orange
- 1 teaspoon vanilla extract
Instructions
Make the dry mixture
- *Tip: place the butter in the freezer for 15-30 minutes before mixing the doughLine 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.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 refrigerator for at least 1 hour. 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 and bake for 12-15 minutes or until the edges start to brown.
- While the scones are cooling make the orange glaze. Whisk together the powdered sugar, orange juice, and vanilla extract. Add a little more juice for desired consistency.
- Glaze each scone and top with more orange zest and cranberries if desired!
- Cranberry orange sourdough scones last 2-3 days in an airtight container on the counter.
Notes
Tips for success:
- Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.
- Refrigerate the dough before baking: For cranberry orange sourdough scones to hold their shape, I recommend refrigerating them for at least 1 hour before baking. Alternatively, the dough can be made the evening before and refrigerated overnight.
- Sourdough discard: To ensure the scones hold their flaky texture use sourdough discard that has been chilling in the fridge. I recommend using a discard that is no more than a week old to avoid any sour flavor.
