Extra Flaky Sourdough Cranberry Orange Scones
Tender, buttery scones made with sourdough discard, studded with cranberries, and infused with fresh orange zest and juice. These bakery-style scones bake up tall and flaky, then are finished with a bright orange glaze for a perfectly balanced sweet-tart flavor.
Equipment
- Large mixing bowl
- Whisk
- Pastry cutter or fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter very cold and cubed
- ¾ cup sourdough discard unfed
- ½ cup heavy cream
- Zest of 1 large orange
- 2 tablespoons fresh orange juice
- ¾ cup fresh or dried cranberries
Orange Glaze (Optional)
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the cranberries and orange zest.
- In a separate bowl, mix the sourdough discard, heavy cream, and orange juice.
- Add the wet ingredients to the dry mixture and gently mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and gently bring it together without overworking.
- Pat the dough into a 1-inch thick circle. Cut into 8 wedges and place them slightly apart on the prepared baking sheet.
- Bake for 18-22 minutes, or until the tops are set and lightly golden. Let the scones cool slightly.
- Whisk powdered sugar and orange juice together and drizzle over warm scones if using glaze.
Notes
Nutritional Info (Approximate per Scone)
- Calories: 320
- Carbohydrates: 42g
- Fat: 14g
- Protein: 6g
