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Sourdough Cranberry Orange Scones

These bright and flavorful Sourdough Cranberry Orange Scones are the perfect mix of tart, sweet, and buttery. Fresh cranberries bring a burst of bold flavor, while orange zest adds citrusy warmth. The sourdough discard gives the dough a lovely tang and tender texture. Topped with a simple orange glaze, they’re an irresistible addition to any breakfast, brunch, or afternoon tea — and a great way to use up sourdough starter!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling + Glazing 30 minutes
Total Time 1 hour
Servings: 8 Scones
Course: Breakfast, Dessert
Ingredients Method Notes

Ingredients
  

Ingredients
  • Scone Dough:
  • 380 g all-purpose flour approx. 2½ cups
  • 65 g granulated sugar about ⅓ cup
  • 13 g baking powder 1 tablespoon
  • 4 g salt around ¾ teaspoon
  • 113 g unsalted butter cold (8 tablespoons)
  • 100 g fresh cranberries roughly chopped (about 1 cup)
  • 120 g sourdough discard roughly ½ cup
  • 2 large eggs about 100g
  • 60 g heavy cream ¼ cup
  • 40 g milk about 3 tablespoons
  • 4 g vanilla extract 1 teaspoon
  • Zest of 1 large orange reserve a little for glaze if you'd like
  • For the Orange Glaze:
  • 130 g powdered sugar 1 cup
  • 15 g heavy cream 1 tablespoon
  • 30 g fresh orange juice about 2 tablespoons
  • Zest of orange 1 teaspoon, optional

Method
 

Instructions
  1. Preheat oven to 425°F (220°C).
  2. In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt. Grate the cold butter and mix it into the dry ingredients until evenly distributed — small flour-coated butter bits should remain. You can also use a pastry cutter for this step.
  3. Roughly chop the fresh cranberries using a blender or food processor. Stir them into the flour mixture with a fork.
  4. In a separate bowl, whisk together the sourdough discard, eggs, heavy cream, milk, vanilla, and orange zest until smooth. Add a squeeze of orange juice for extra citrus flavor, if desired.
  5. Combine the wet mixture with the dry ingredients, mixing gently with a fork or spoon just until the dough comes together. If the dough feels too dry, add a teaspoon of cream at a time until fully combined. Be careful not to overmix — the dough should be similar to pie crust in texture.
  6. Lightly flour a piece of parchment paper. Turn the dough out onto it and pat into a circle about 1 inch thick.
  7. Slice the dough into 8 wedges using a sharp knife or bench scraper.
  8. Transfer the parchment and scones to a baking sheet, spacing them slightly apart so they don’t touch while baking.
  9. Bake for 12–15 minutes, or until golden on the edges and baked through.
  10. While the scones bake, make the glaze by whisking together powdered sugar, orange juice, heavy cream, and zest. Adjust the consistency by adding more cream if desired.
  11. Let the scones cool for 5 minutes, then drizzle with glaze while still slightly warm. Serve and enjoy!

Notes

Gluten-Free & Dairy-Free Options:
For gluten-free: Use a high-quality 1:1 gluten-free baking flour blend (such as Bob’s Red Mill or King Arthur). Avoid single flours like almond or coconut for best results.
For dairy-free:
Replace butter with vegan butter (like Miyoko’s or Earth Balance).
Use dairy-free cream alternatives (e.g. ¼ cup full-fat canned coconut milk + 1 tbsp dairy-free milk for the heavy cream).
Swap regular milk with oat, almond, or soy milk.
These swaps work well without sacrificing flavor or texture, making your scones just as delicious for everyone!
Equipment:
Citrus Zester - https://amzn.to/3J1oKr8
Citrus Juicer - https://amzn.to/4pVjvKt
Mixing Bowls - https://amzn.to/48fFHII
Measuring Cups & Spoons - https://amzn.to/3WeBOg5
Spatulas - https://amzn.to/4q0MM6l
Cooling Rack - https://amzn.to/4o19AkG
Whisk - https://amzn.to/4h27D55
Pastry Cutter - https://amzn.to/3J1wsl4
Rimless Baking Sheet - https://amzn.to/4nGc2xj
Icing Despenser - https://amzn.to/434TGh1