Sourdough Cranberry Scones Recipe

5 from 3 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

Cook Time20

Total Time50

Course: Breakfast, Dessert

Cuisine: American

Servings: scones

Calories: 353kcal

Author: Hannah Dela Cruz

Equipment

Rolling Pin

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

Metric - US Customary

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.
150 grams cranberries, 50 grams granulated sugar, 1 teaspoon ground cinnamon, 28 grams orange juice
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.
75 grams milk, 1 egg, 113 grams sourdough discard
Mix the dry ingredients: Whisk together the flour, baking powder, salt and sugar in a large bowl.
300 grams all-purpose flour, 12 grams baking powder, 6 grams kosher salt, 50 grams granulated sugar, Zest of one orange
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.
84 grams unsalted butter
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 log. Using a sharp knife, divide the dough 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.
14 grams fresh orange juice, 84 grams powdered sugar, 14 to 28 grams orange juice, 14 grams unsalted butter
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

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.

Feel free to use leftover cranberry sauce or your favorite brand of store-bought jam.

Nutrition