Sourdough Cranberry Orange Scones
Homemade sourdough cranberry orange scones are deliciously flaky on the outside and moist on the inside. These discard scones are loaded with tart cranberries and orange zest, and drizzled with a sweet vanilla glaze.
Cranberry scones are perfect for the holidays or any time of year! Just buy extra bags of cranberries around Thanksgiving and store them in the freezer so you’ll always have them on hand for treats like these (and homemade cranberry sauce to eat with homemade sourdough bread)!
I always stock up on cranberries in November and then I use them throughout the rest of the year, for things like cranberry orange muffins and cranberry nut bread. But these sourdough cranberry orange scones are my new favorite. They’re great for afternoon tea or a special breakfast treat.
Why You’ll Love This Recipe
- Use Up Extra Sourdough Starter: Sourdough discard scones are a great way to use up extra starter if you have it!
- Great Sourdough Breakfast Idea: If you’re looking for sourdough recipes for breakfast, this is a great one to make, in addition to these easy sourdough pancakes and sourdough english muffins.
- They Can Be Made Ahead: Just mix up the dough and store it in the freezer until you’re ready to bake!
Sourdough Cranberry Orange Scones Tips
- Use cold ingredients for the best and flakiest sourdough cranberry scones. Just like with other pastry recipes, cold ingredients will prevent spreading and help the scones to be flakier.
- You can use either fresh or frozen cranberries in this recipe. If you use frozen cranberries, do not thaw them first, but add them while still frozen.
- Either active sourdough starter or sourdough discard will work in this recipe.
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Supplies
- mixing bowls
- measuring spoons
- cheese grater
- bench scraper
- wooden spoon or spatula
- parchment paper
- baking sheet
- sharp knife
- food processor (optional)
- wire rack
Sourdough Cranberry Orange Scones Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Sourdough Discard: You can use sourdough starter discard or active sourdough starter in this recipe.
- Half and Half: You can use either heavy cream or half and half in this recipe. Heavy cream will make a richer scone.
- Eggs: 2 large eggs are used. Cold eggs work the best.
- Vanilla Extract: Use either store-bought or homemade vanilla extract.
- Sugar: Packed light brown sugar is used here.
- All Purpose Flour: I always buy unbleached all purpose flour.
- Baking Powder: This will help the scone dough to rise, since we’re using sourdough discard.
- Salt: This is my favorite salt to use.
- Butter: You’ll want to use cold butter that’s unsalted.
- Orange Juice and Zest: Just like my homemade healthy cranberry sauce recipe, this delicious scone recipe uses the zest and juice of an orange.
- Cranberries: Fresh cranberries or frozen cranberries will work in this recipe. If you use frozen, be sure not to thaw them first.
How to Make Sourdough Cranberry Orange Scones
1. In a large mixing bowl, combine sourdough discard, half and half, 1 egg, vanilla, orange zest, orange juice, and brown sugar.
2. In a separate bowl whisk together the flour, salt, and baking powder .
3. Roughly chop the cranberries using a sharp knife or food processor . Add to the flour mixture and gently stir to distribute evenly throughout.
4. Grate the frozen butter using a cheese grater over the flour mixture. Gently fold in the butter until it is evenly distributed.
5. Pour the wet ingredients into the dry ingredients and mix using a wooden spoon or rubber spatula until the flour is mostly incorporated. The dough will be wet and sticky.
6. Using damp hands, fold the dough over itself 10 times.
7. Dump the dough out onto a lightly floured surface and knead about 10-12 times. Shape into a thick circle about 8 inches in diameter.
8. Using a sharp knife or bench scraper, cut the dough into 8 even pieces. Dip the knife or scraper into flour for each cut to avoid sticking.
9. Place the scones on a sheet pan or plate and place in the freezer for 40 minutes.
10. While the scones are in the freezer, preheat the oven to 425 degrees fahrenheit and line a baking sheet with parchment paper .
11. Using the one remaining egg, make an egg wash. In a small bowl beat the egg and add 1 tablespoon of room temperature water .
12. Once the scones are done in the freezer, lightly brush a thin layer of egg wash on each scone. You do not want the egg wash to drip down the sides.
13. Place the scones onto the prepared baking sheet evenly spaced and bake for 5 minutes at 425 degrees. After 5 minutes reduce the oven temperature to 375 and continue to bake for 22-25 minutes or until the tops are a golden brown.
14. Once the scones are done baking, transfer them to a cooling rack and prepare the glaze.
To Make the Glaze
15. In a small bowl mix together the powdered sugar, heavy whipping cream, and vanilla extract. If the glaze is too thick you can add more heavy cream. If the glaze is too thin, add more powdered sugar a teaspoon at a time. Drizzle the glaze over the top of the scones.
How to Store
Although the scones taste best if eaten within the first day, you can store leftover scones covered, at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.
Make Ahead Instructions
You can freeze pre-baked or baked scones in a freezer safe airtight container for up to 3 months. To bake the raw scones follow baking instructions above and to warm already baked scones, bake in a 350 degree oven for 25-30 minutes.
To make ahead, you can follow the recipe up to step 9, where you cut the scones and put them in the freezer. Put them in an airtight container and freeze them for up to 1 month. When you’re ready to bake, remove them from the freezer and bake from frozen, adding a few extra minutes to the baking time.
Frequently Asked Questions
What if my dough is too dry or too wet?
Because sourdough discard can range in hydration levels, the dough can come out a little too dry or even a little too wet. If your dough is too dry and crumbly, add in more half and half a tablespoon at a time. Be sure to mix after each tablespoon to make sure you need to add more. If your dough is too wet, add in a little more flour . Do so sparingly because you do not want your dough to become too dry.
Can I use heavy cream instead of half and half for these scones?
Yes, heavy cream or half and half will both work in this recipe. Heavy cream will make an even creamier, richer scone.
What are the instructions for long-fermenting scones?
To long ferment these sourdough cranberry orange scones, you can simply mix up the dough up to step 6, and then put it in an airtight container and store in the fridge for a day or two. After the dough has fermented, you can then proceed with the rest of the recipe instructions.
Or, you can mix up and shape the scones and then store the shaped scones in the refrigerator overnight and bake the following day.
More Sourdough Discard Recipes:
- Overnight Sourdough Biscuits
- Sourdough Pie Crust
- Sourdough Pumpkin Scones
- Easy Sourdough Crackers
- Sourdough Vanilla Almond Scones
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough Cranberry Orange Scones
Ingredients
Scones:
- 1/2 cup sourdough discard cold
- 1/4 cup half and half or heavy cream
- 2 large eggs cold, divided
- 1 tablespoon fresh squeezed orange juice
- Zest of one medium to large orange
- 1 1/2 teaspoon vanilla extract
- 1/3 cup light brown sugar packed
- 2 1/2 cups all purpose flour spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon salt kosher or sea salt
- 1 1/2 cups fresh cranberries roughly chopped (I like to use a food processor)
- 8 tablespoons unsalted butter frozen and grated
Vanilla Glaze
- 2/3 cup powdered sugar
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a medium mixing bowl, combine sourdough discard, half and half, 1 egg, orange juice, orange zest, vanilla extract, and brown sugar.
- In a separate large mixing bowl, whisk together the flour, baking powder, and salt.
- Roughly chop the cranberries using a sharp knife or food processor. Add to the flour mixture and gently stir to distribute evenly throughout.
- Grate the frozen butter using a cheese grater over the flour mixture. Gently fold in the butter until it is evenly distributed.
- Pour the wet ingredients into the dry ingredients and mix using a wooden spoon or rubber spatula until the flour is mostly incorporated. The dough will be wet and sticky.
- Using damp hands, fold the dough over itself 10 times.
- Dump the dough out onto a lightly floured surface and knead about 10-12 times. Shape into a thick circle about 8 inches in diameter .
- Using a sharp knife or pastry scraper, cut the dough into 8 even pieces. Dip the knife or scraper into flour for each cut to avoid sticking.
- Place the scones on a sheet pan or plate and place in the freezer for 40 minutes.
- While the scones are in the freezer, preheat the oven to 425 degrees fahrenheit and line a baking sheet with parchment paper.
- Using the one remaining egg, make an egg wash. In a small bowl beat the egg and add 1 tablespoon of room temperature water.
- Once the scones are done in the freezer, lightly brush a thin layer of egg wash on each scone. You do not want the egg wash to drip down the sides.
- Place the scones onto the baking sheet evenly spaced and bake for 5 minutes at 425 degrees. After 5 minutes reduce the oven temperature to 375 and continue to bake for 22-25 minutes or until the tops are a golden brown.
- Once the scones are done baking, transfer them to a cooling rack and prepare the glaze. In a small bowl mix together the powdered sugar, heavy whipping cream, and vanilla extract. If the glaze is too thick you can add more heavy cream. If the glaze is too thin, add more powdered sugar a teaspoon at a time.
These are so perfect for fall!