Cranberry Orange Sourdough Scones (with an orange glaze!)
Soft, fluffy, and bursting with festive cranberry and orange flavors, these sourdough scones are perfect for Christmas mornings!
Equipment
- Mixing bowl
- Measuring spoons & food scale
- Cheese grater
- Baking sheet
- Parchment paper
- Zester
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
- 8 grams vanilla extract
- 20 grams heavy cream or buttermilk
- splash of orange juice from a fresh orange (optional)
Inclusions
- 100 grams fresh cranberries (chopped)
- zest from 1 medium orange
For the Orange Glaze
- 125 grams (1 cup) powdered sugar
- 1-2 tablespoons orange juice (from above orange)
- 1 teaspoon vanilla extract
- Add milk gradually (1 teaspoon at a time) to achieve the desired consistency
Instructions
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 inclusions- 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, heavy cream (or buttermilk if using), and splash of orange juice from the orange 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 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.
Notes
Tips for success:
- Over-mixing: Make sure not to over-mix the dough, this will result in a dry scone.
- Refrigerate/freeze the dough before baking: For cranberry orange sourdough scones to hold their shape, I recommend freezing them for 30 minutes to 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.
