Indulge in the delightful harmony of citrus and cranberry with a sourdough twist in these delectable scones.

Ingredients Needed:

Oranges

Sourdough Starter

Butter

Sugar

Heavy Cream

All-Purpose Flour

Baking Powder

Salt

Milk

How To Prepare:

Preheat and Prepare: Begin by preheating your oven to 400℉ and lining a baking sheet with parchment paper.

Prepare Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, and salt.

Chill the Ingredients: Chop the butter and place it along with the dry ingredients in the freezer for about ten minutes. Maintaining a cold environment ensures the scones turn out thick, fluffy, and buttery.

Incorporate Butter: Use a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse sand. If the butter warms up, return the mixture to the fridge for another ten minutes.

Combine Wet Ingredients: In another bowl, combine the heavy cream, sourdough discard, orange zest, orange juice, and vanilla. Stir until just mixed.

Mixing: Pour the wet ingredients into the bowl of dry ingredients and fold in the cranberries. Stir until the dough just comes together into a dry and crumbly mass.

Shape and Cut: Turn the dough onto the parchment-lined pan and shape it into a disc around 9 inches in diameter. Use your hands to maintain thickness. Cut the disc into wedges.

Brush and Bake: Brush the tops of the scones with cream and bake at 400℉ for about 20-25 minutes until lightly browned.

Prepare Glaze: While the scones cool on a wire rack, whisk together the milk, orange juice, zest, powdered sugar, and vanilla until smooth. Drizzle over cooled scones.

Serve and Store: Enjoy these delightful scones! They can be stored in an airtight container at room temperature for up to 5 days or frozen for up to a month.

Sourdough Cranberry Orange Scones

Recipe by Cookingpoint.net

3.9 from 23 votes

Course: Breakfast, BrunchCuisine: American

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

418

kcal

Total time

45

minutes

Enjoy the process of making these flavorful scones bursting with cranberry and citrus goodness!

Ingredients

• 2 cups all-purpose flour

• ½ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup unsalted butter (frozen for 30 minutes)

• 3 tablespoons heavy whipping cream (and more for brushing)

• 1 tablespoon orange zest (zest of one orange)

• ½ cup sourdough starter (active or discard)

• 1 tablespoon orange juice

• 1 egg

• 2 teaspoons vanilla extract

• ½ cup dried cranberries (chopped)

• Optional Glaze:

• 1 cup powdered sugar

• ¼ cup heavy whipping cream

• 1 tablespoon orange juice (plus zest)

• ¼ teaspoon vanilla extract

Directions

• Preheat your oven to 400℉ and line a baking sheet with parchment paper.
• In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Place the bowl of flour mixture in the freezer for ten minutes.
• Use a pastry cutter or cheese grater to cut the butter into the dry ingredients until it resembles coarse sand. If the butter begins to feel warm, pop the mixture back into the fridge for ten minutes.
• Add the heavy cream, sourdough starter, egg, zest, orange juice, and vanilla to the bowl. Stir with a fork until well mixed. Fold in the cranberries.
• Turn the dough onto the parchment-lined pan and shape it into a disc that is about 9 inches in diameter. Cut into wedges.
• Brush the tops of the scones with cream. Bake at 400℉ for about 20-25 minutes until lightly browned.
• Prepare the optional glaze: Whisk together the powdered sugar, heavy whipping cream, orange juice, and vanilla until smooth. Drizzle over cooled scones.
• Enjoy! Scones will keep at room temperature in an airtight container for up to 5 days and can be frozen for up to a month.

Notes

• The best way to store scones is in an airtight container, preferably glass, on the countertop for 1-2 days. They are still edible for 3-4 days, but they won’t taste as flaky or fresh.

Nutrition Facts

• Calories: 418kcal
• Fat: 17g
• Cholesterol: 66mg
• Carbohydrates: 62g
• Fiber: 1g
• Sugar: 34g
• Protein: 5g
• Calcium: 111mg
• Iron: 2mg