These Cranberry Orange Sourdough Scones are a tasty treat filled with tart cranberries and a hint of zesty orange. Flaky on the outside and soft on the inside, they’re perfect for breakfast.
Making these scones is easy! I love serving them warm with a bit of butter or jam. Plus, the smell of orange in the kitchen? Simply delightful! 🍊
Ingredients & Substitutions
All-purpose flour: It’s best for a light and fluffy texture, but you can substitute with whole wheat flour for a denser option. Just note that you may need a bit more liquid!
Granulated sugar: This adds sweetness. If you’re looking for a healthier choice, try coconut sugar or honey (adjust liquid content if using honey).
Dried cranberries: You can swap these with raisins, blueberries, or even chopped fresh cranberries if you want a fresher taste. Just make sure to adjust the sugar level as needed.
Sourdough starter: A fed starter provides the best flavor, but if you have an unfed starter, it works too. If you don’t have starter, use plain yogurt or buttermilk mixed with a bit of baking soda for a similar effect.
How Can I Ensure My Scones Are Flaky and Delicious?
The key to flaky scones lies in how you handle the butter and dough. Keep the butter cold! When it melts in the oven, it creates those lovely pockets and layers. Here’s how to do it:
- Chill the butter before cutting it into the mixture. Aim for pea-sized pieces.
- Mix just until combined. Overmixing leads to tough scones, so it’s okay if there are some dry bits left.
- Try not to handle the dough too much. Gently form it into a disk, so it stays light and airy.
With these tips, you’ll impress everyone with your perfect scones!
Cranberry Orange Sourdough Scones
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- Zest of 1 large orange
Wet Ingredients:
- 1/2 cup (115g) cold unsalted butter, cubed
- 1 cup sourdough starter (fed, active, or unfed starter can be used, but flavor is milder)
- 1/4 cup heavy cream (plus extra for brushing)
- 1 large egg
- Optional: 1 tsp vanilla extract
Add-ins:
- 1 cup dried cranberries
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, totaling approximately 40-45 minutes. After baking, let them cool slightly on a wire rack before enjoying. Perfect for a cozy breakfast or coffee break!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While that’s heating up, line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and orange zest until everything is evenly mixed. The orange zest will give the scones a lovely, fresh flavor!
3. Incorporate the Butter:
Add the cold, cubed butter to your dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs, with some little pea-sized bits remaining. This step is key for super flaky scones!
4. Combine Wet Ingredients:
In a separate bowl, whisk together the sourdough starter, heavy cream, egg, and optional vanilla extract. Make sure it’s well mixed before moving on to the next step.
5. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold with a spatula until the dough starts to come together. Be careful not to overmix—this will help your scones stay tender!
6. Add Cranberries:
Now, fold in the dried cranberries, making sure they are evenly distributed throughout the dough.
7. Shape the Dough:
Turn the dough out onto a lightly floured surface. Shape it into a round disk that’s about 7-8 inches in diameter and about 1 inch thick.
8. Cut into Wedges:
Using a sharp knife, cut the dough into 8 equal triangular wedges. Carefully transfer each wedge to the lined baking sheet, making sure to space them apart.
9. Brush for Shine:
Brush the tops of the scones with a bit of heavy cream. This will give them a beautiful golden color when baked.
10. Bake:
Pop the scones in the preheated oven and bake for 20-25 minutes. They should be golden brown on top, and a toothpick inserted into the center should come out clean.
11. Cool and Serve:
Once baked, remove the scones from the oven and let them cool slightly on a wire rack. Enjoy them warm with butter or jam for a delightful treat!
Enjoy your homemade Cranberry Orange Sourdough Scones! 🥐🍊
Can I Use Fresh Cranberries Instead of Dried?
Yes, you can use fresh cranberries! However, fresh cranberries are more tart, so you might want to increase the sugar slightly to balance the flavors. Also, reduce the amount of baking powder by 1/4 teaspoon to help the dough rise properly.
How Should I Store Leftover Scones?
To keep your scones fresh, store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them by wrapping each scone tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make These Scones Without Sourdough Starter?
Absolutely! If you don’t have sourdough starter, you can substitute it with plain yogurt or buttermilk. Use about 3/4 cup of yogurt or buttermilk and reduce the heavy cream to 2 tablespoons to keep the dough from getting too wet.
What Can I Pair These Scones With?
These scones are delicious served warm with butter or your favorite jam. They also pair wonderfully with tea or coffee for a delightful afternoon treat!