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Finished cranberry orange sourdough scones on a plate with some decorative cranberries and orange slice around them.

Cranberry Orange Sourdough Scones

Nothing says the holiday season like the flavors of sweet orange and cranberries. These sourdough scones are the perfect combination of sweet and tart and are sure to be holiday favorite.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, brunch, Dessert
Cuisine American, French
Servings 8
Calories 331 kcal

Ingredients
 
 

  • ½ cup unsalted butter 1 stick, cold
  • 2 cups all purpose flour
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cup fresh cranberries
  • ½ cup sourdough starter discard 100% hydration: see note
  • ⅓ cup half and half
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest about 1 orange

To Top the Scones

  • 1 tablespoon melted butter
  • 1 tablespoon granulated sugar

Instructions
 

  • Preheat oven to 425℉.
  • Use a box grater to grate the butter into shreds. Try to work quickly and hold the butter with the wrapper to prevent it from melting.
  • In a large mixing bowl, whisk together the flour, brown sugar, salt, baking soda, and baking powder.
  • Add the butter to the flour mixture and work it in using either a fork or your hands until the butter shreds are fully coated and crumbly.
  • Add the cranberries and stir with a rubber spatula or wooden spoon until fully mixed in.
  • In a small mixing bowl, whisk together the sourdough starter, half and half, egg, vanilla and orange zest.
  • Pour the wet mixture over the flour mixture and stir the mixture until it comes together. Use your hands to knead the dough an additional 5-7 times or until all the flour has been fully incorporated into the dough.
  • Transfer the dough to a lightly floured surface and shape into an approximate 8 inch disc.
  • Use a large kitchen knife or bench scraper to cut the disc into 8 equal sized wedges.
  • Transfer the wedges to a large baking sheet lined with parchment paper, spacing the scones 2 inches apart.
  • Use a pastry brush to brush the tops of the scones with the remaining 1 tablespoon of butter. Sprinkle the tops with the remaining 1 tablespoon of sugar.
  • Bake the scones for 18-22 minutes or until the scones appear golden brown on the bottom and the tops.

Notes

100% hydration sourdough starter means starter that has been fed with equal parts (by weight) of water and flour. 

Nutrition

Serving: 1sconeCalories: 331kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 58mgSodium: 299mgPotassium: 91mgFiber: 2gSugar: 16gVitamin A: 476IUVitamin C: 3mgCalcium: 66mgIron: 2mg
Keyword mother's day, Sourdough, Sourdough Discard
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