These cranberry orange sourdough scones are simply delightful! With sweet bits of cranberry and a zesty touch of orange, they make a perfect treat for breakfast or tea time.
Honestly, I can’t resist the warm, buttery smell that fills my kitchen when they’re baking. They are so good, I sometimes have them for dessert too! 🍊💕
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your scone. While I love using all-purpose flour, you could also try whole wheat flour for a nuttier flavor or a gluten-free blend if needed.
Dried Cranberries: These add sweetness and tartness. If you can’t find cranberries, chopped dried cherries or raisins work well as substitutes. You can even use fresh cranberries if they are in season, but keep in mind they’ll add more tartness.
Orange Zest: For that fresh flavor! You can use lemon zest if you prefer a different citrus note. Just avoid using any bottled zest, as fresh is always best.
Sourdough Starter: This gives the scones a little tang and great texture. If you don’t have a starter, you can swap it with plain yogurt or buttermilk, but your scones may lack that unique sourdough flavor.
Heavy Cream: This makes your scones rich and tender. If you’re looking for a lighter option, try using milk, but the texture may be less flaky.
How Can I Ensure My Scones Are Flaky and Tender?
To get that perfect flaky texture in scones, you’ll want to pay attention to how you mix the dough and handle the butter. Here are a few steps you can follow:
- Use cold butter: Keeping the butter cold helps create steam when baking, which results in those lovely flaky layers.
- Cut the butter quickly: Use a pastry cutter or your fingers to mix the butter into the flour until you see pea-sized bits. Don’t let it melt!
- Don’t overmix: When combining wet and dry ingredients, mix just until they come together. A few lumps are okay; overmixing can lead to tough scones.
- Pat, don’t roll: Patting the dough into shape keeps air pockets. Rolling can compress the dough and harm your scone’s texture.
Follow these tips, and you’ll have scones that are fluffy, tender, and downright delicious! Enjoy baking!
Cranberry Orange Sourdough Scones
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon orange zest (from about 1 medium orange)
Wet Ingredients:
- 1/2 cup cold unsalted butter, cut into small cubes
- 3/4 cup dried cranberries
- 3/4 cup sourdough starter (discard or active, unfed)
- 1/3 cup heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Optional:
- Coarse sugar for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 20 minutes to bake. Overall, you’ll be enjoying your freshly baked scones in about 35–40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep your scones from sticking.
2. Prepare the Dry Mixture:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. Make sure everything is well combined for an even flavor.
3. Cut in the Butter:
Add the cold butter cubes to your flour mixture. Use a pastry cutter, two forks, or your fingers to blend the butter into the flour until the mixture looks like coarse crumbs with some small bits of butter throughout. This step helps create flakiness in your scones.
4. Add Cranberries:
Gently stir in the dried cranberries so they are evenly distributed throughout the flour mixture. They add both sweetness and tartness, making the scones extra delicious!
5. Mix the Wet Ingredients:
In a separate bowl or measuring cup, whisk together the sourdough starter, heavy cream, egg, and vanilla extract until smooth. This mixture will hydrate the dough.
6. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently stir until the dough comes together. It’s okay if there are still a few streaks of flour; avoid overmixing to keep your scones tender.
7. Shape the Dough:
Turn the dough out onto a lightly floured surface. Knead it gently just enough to create a cohesive ball. Pat the dough into a circle that’s about 8 inches wide and 1 to 1.5 inches thick.
8. Cut the Scones:
Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges. This will help them bake evenly.
9. Bake:
Transfer the wedges to your prepared baking sheet, making sure to leave a little space between them. Brush the tops lightly with extra heavy cream and sprinkle with coarse sugar for an added crunch.
10. Cool and Serve:
Bake in the preheated oven for 18–22 minutes or until golden brown. A toothpick should come out clean when tested. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool further. Enjoy warm or at room temperature, perhaps with some butter, clotted cream, or jam!
These cranberry orange sourdough scones are a delightful treat, perfect with a cup of tea or coffee. Enjoy every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but the texture may be denser. You might want to substitute only part of the all-purpose flour with whole wheat flour to maintain a lighter texture.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, you can use milk or buttermilk. However, the scones may not be as rich or tender. If using milk, consider adding a tablespoon of melted butter to enhance creaminess.
How Should I Store Leftovers?
Store any leftover scones in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to a month. Just thaw at room temperature before reheating!
Can I Use Fresh Cranberries Instead of Dried?
Absolutely! Fresh cranberries can be used, but keep in mind they are more tart. You may want to increase the sugar slightly in the recipe to balance the tartness, or consider using a mix of fresh and dried for added texture and flavor.