These cranberry orange sourdough scones are fluffy, bright, and oh-so-delicious! The tart cranberries mix perfectly with the zesty orange, making each bite feel special.
When I bake these, the whole kitchen smells amazing! I love enjoying them warm with a bit of butter—trust me, it’s a great way to start the day. 🍊
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the scones. If you’re looking for gluten-free options, try a 1:1 gluten-free flour blend, which works well in most recipes.
Dried Cranberries: These add a sweet-tart flavor. You can easily switch them out for dried cherries or raisins if that’s what you have. Fresh cranberries work too, but they will alter the texture slightly.
Sourdough Starter: An important ingredient that contributes to the flavor. If you don’t have starter, you can replace it with plain yogurt or buttermilk, but you might want to add a bit of baking soda to balance the acidity.
Heavy Cream: For a rich flavor, you could substitute half-and-half or even whole milk. Just remember that this may make the scones a little less rich but still delicious!
Butter: I suggest using unsalted butter for better control of the saltiness. If you need a dairy-free option, try cold coconut oil or a vegan butter substitute, but be aware that it may affect the flavor slightly.
How Do I Cut In the Butter Effectively?
Cutting in the butter creates those flaky layers that scones are known for. Here’s how to do it right:
- Start with cold butter straight from the fridge. This is key for flakiness!
- Cut the butter into small cubes and add it to your dry ingredients. Use a pastry cutter, fork, or your fingers to break the butter into the flour.
- Work quickly to avoid warming the butter up too much. Stop once the mixture resembles coarse crumbs, with some larger pieces of butter remaining—those will melt and create lovely pockets of flakiness as they bake!
Remember, don’t overdo it! You want some texture left in the dough for that tender, flaky finish.
Cranberry Orange Sourdough Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 cup dried cranberries
- 1/2 cup sourdough starter (active, unfed)
- 1/3 cup heavy cream, plus more for brushing
- Zest of 1 large orange
- 1 tsp vanilla extract
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time, along with an additional 18-22 minutes of baking. In total, you can have delightful scones ready in less than an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep your scones from sticking and for easy cleanup.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. This will ensure that all the leavening ingredients are evenly distributed.
3. Cut in the Butter:
Add the cold butter cubes to the bowl. Using a pastry cutter or your fingers, cut the butter into the flour mixture. Keep mixing until it looks like coarse crumbs with some pea-sized lumps. Those little bits of butter are what will create that lovely flaky texture!
4. Add the Flavors:
Now it’s time to stir in the dried cranberries and the fresh orange zest. Mix them evenly with your dry ingredients, so every bite has that wonderful fruity flavor.
5. Combine Wet Ingredients:
In a separate small bowl, combine your sourdough starter, heavy cream, and vanilla extract. Mix well until it’s smooth.
6. Bring it All Together:
Pour the wet ingredient mixture into the dry ingredients. Use a fork or a spatula to gently mix everything together, just until combined. Don’t overmix—this keeps your scones tender!
7. Form the Dough:
Turn the dough out onto a lightly floured surface. Pat it down into a 7-inch round disk, about 1 to 1.5 inches thick. Don’t worry about it looking perfect; rustic is good!
8. Cut the Scones:
Using a sharp knife, cut the disk into 8 equal triangular wedges. This will give you that classic scone shape.
9. Place on Baking Sheet:
Transfer your scone wedges to the prepared baking sheet, leaving a little space between each one for them to expand as they bake.
10. Add a Glossy Top:
Brush the tops of the scones with a bit more heavy cream, and if you like a little extra sweetness, sprinkle some coarse sugar on top!
11. Bake until Golden:
Pop them into the preheated oven and bake for 18-22 minutes, or until the scones are golden brown on top. A toothpick inserted in the center should come out clean.
12. Cool and Serve:
Once baked, remove the scones from the oven and allow them to cool slightly on a wire rack. Serve them warm with a bit of butter or your favorite jam for a delicious treat!
Enjoy your bright, fluffy, tart cranberry orange sourdough scones with family and friends. They’re perfect for breakfast or an afternoon snack!
Can I Use Fresh Cranberries Instead of Dried?
Yes, you can use fresh cranberries, but keep in mind that they are more tart. You might want to adjust the sugar slightly to balance the flavors. Additionally, fresh cranberries can be a little more moist, so you may need to bake a bit longer.
How Should I Store Leftover Scones?
To store leftovers, place them in an airtight container at room temperature for up to 2 days. If you’re keeping them longer, they freeze really well! Just wrap each scone in plastic wrap and store them in a freezer bag for up to a month.
Can I Make These Scones Ahead of Time?
Absolutely! You can prepare the dough in advance, shape it, and place it on a baking sheet. Cover and refrigerate for up to 24 hours. When you’re ready to bake, just add a couple of extra minutes to the baking time since they’ll be cold.
What’s the Best Way to Enjoy These Scones?
These scones are delicious on their own, but for an extra treat, try adding a dollop of butter or some cream cheese. They also pair beautifully with a cup of tea or coffee for a cozy snack!
