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5 from 2 votes

Sourdough Cranberry Scones Recipe

Homemade Sourdough Cranberry Scones are soft, cakey with a bright orange flavor and a sweet and deliciously tangy cranberry filling. Top these beautiful rolled scones with an orange glaze for a delicious breakfast or afternoon snack.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8 scones
Calories: 353kcal

Equipment

Ingredients

Filling

  • 150 grams cranberries
  • 50 grams granulated sugar
  • 1 teaspoon ground cinnamon optional
  • 28 grams orange juice

Dough

  • 75 grams milk
  • 1 egg
  • 113 grams sourdough discard
  • 300 grams all-purpose flour plus more for dusting
  • 12 grams baking powder
  • 6 grams kosher salt
  • 50 grams granulated sugar
  • 84 grams unsalted butter cubed, preferably frozen
  • Zest of one orange
  • 14 grams fresh orange juice

Glaze

  • 84 grams powdered sugar
  • 14 to 28 grams orange juice
  • 14 grams unsalted butter melted and cooled

Instructions

  • Make the filling: Combine the cranberries, sugar, cinnamon and orange juice in a small saucepan, cook over medium heat until the cranberries have completely broken down and the mixture has thickened, about 10 minutes. Transfer the mixture to a heatproof bowl and let it cool completely before using.
  • Prep: Preheat the oven to 425 F. Line a baking sheet with parchment paper.
  • Mix the wet ingredients: Dissolve the sourdough discard and stir the egg into the milk until completely dissolved and no traces of discard or egg remain. Set aside.
  • Mix the dry ingredients: Whisk together the flour, baking powder, salt and sugar in a large bowl.
  • Cut the butter into the flour: Toss the cubes of butter in the flour. Use your fingertips to squeeze the cubes and your palms to rub the butter into the flour until you end up with coarse crumbs of varying sizes.
  • Make the dough: Make a well in the center of the flour, pour half of the liquid into the center of the well. Use a fork or wooden spoon to gently mix the ingredients together. Bring the dough together and drizzle the remaining liquid on any portions of flour that are not hydrated.
  • Knead: Turn the dough out on a clean, lightly floured work surface and knead the dough lightly just until the dough feels cohesive and no patches of dry flour remain.
  • Shape: Dust more flour on the work surface. Using a rolling pin, flatten the dough out to a 10 by 12 inch rectangle. Spread an even layer of the filling over the dough, leaving a ½-inch border. Working with the longer side, roll the dough into a tight cylinder. Using a sharp knife, divide the cylinder into 8 even portions. Position the dough on the prepared baking sheet about 2 inches apart to allow them to rise and spread.
  • Bake: Bake scones for 10 minutes at 425 F (220 C) and then reduce oven temperature to 350 F (160 C) for another 10 minutes. Don’t over bake or your scones will turn out too tough and crusty.
  • Make the glaze: Combine the 1 tablespoon orange juice, butter and powdered sugar in a small bowl. Whisk together until no lumps remain, add the remaining orange juice little by little until you achieve your desired consistency.
  • Enjoy: Take scones out of the oven and place on a wire rack to cool. Drizzle glaze over the scones and enjoy!
  • Store: These are best eaten on the day they are baked, but will keep well stored in an airtight container for 2 days at room temperature.

Notes

When in doubt, use weight over volume measures.
Make sure you use a light hand when making these scones and avoid overworking the gluten or your end result will be tough and dry.
 

Nutrition

Calories: 353kcal | Carbohydrates: 58g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 465mg | Potassium: 93mg | Fiber: 2g | Sugar: 25g | Vitamin A: 378IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 2mg