These cranberry orange scones are a warm and tasty treat, perfect for breakfast or a snack. The zesty orange flavor mixes beautifully with sweet cranberries in a soft, crumbly scone.
Making these scones makes the house smell amazing, and I love enjoying them with a little butter. They’re easy to whip up and great for sharing with friends over tea! 🍊✨
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your scones. If you need a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. Just keep in mind that the texture might be slightly different.
Sourdough Starter: An active, unfed starter brings a wonderful flavor and texture to these scones. If you don’t have sourdough starter, you can use plain yogurt or buttermilk as an alternative, but the flavor will change a bit.
Dried Cranberries: They add a sweet-tart flavor. You can swap them with raisins or dried cherries if you prefer. Fresh cranberries are also an option, but reduce the sugar since they’re less sweet!
Orange Zest: This is crucial for that bright flavor. If you don’t have fresh oranges, you can use lemon zest or even a small amount of orange extract for a similar taste.
How Do I Achieve the Perfect Scone Texture?
Getting that soft, crumbly scone texture is easy with a few simple tricks. First, make sure your butter is very cold when you cut it into the flour. This helps create flaky layers.
- Gently mix the wet ingredients into the dry ingredients, and avoid overmixing. It’s okay if there are a few lumps; this helps keep them tender.
- When shaping your dough, pat it out instead of rolling it. This helps maintain the airiness of the scones.
- Remember to chill your dough a bit before baking if you have time. This step helps the butter firm up, leading to puffier scones!
These little tips will help you create scones that are tender and delicious. Happy baking!
Cranberry Orange Sourdough Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp orange zest (from about 1 large orange)
- 1/2 cup sourdough starter (active, unfed)
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup dried cranberries
- 1/2 cup chopped candied or dried orange peel
- 1 large egg
- 1/4 cup buttermilk (plus extra for brushing)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 18-22 minutes to bake. So in total, you’re looking at about 35-40 minutes before you can enjoy these delightful scones! Perfect for a cozy morning or afternoon tea.
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 400°F (200°C). While it heats up, line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Mixing Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and freshly grated orange zest. This mixture will be the base for your scones and smell amazing!
3. Cutting in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. This step is crucial for creating those fluffy layers!
4. Adding the Fruits:
Gently stir in the dried cranberries and chopped orange peel. Make sure they’re evenly distributed throughout the mixture.
5. Preparing the Wet Ingredients:
In a separate bowl, combine the sourdough starter, egg, and buttermilk. Whisk them together until well blended.
6. Mixing It All Together:
Pour the wet mixture into the dry ingredients. Gently mix with a fork or spatula until just combined. The dough will be slightly sticky but should hold together nicely. Remember, we want to avoid overmixing!
7. Shaping the Dough:
Turn the dough onto a lightly floured surface. Use your hands to gently pat it into a 7-inch round circle, about 3/4 inch thick.
8. Cutting the Scones:
With a sharp knife or a bench scraper, cut the dough into 6 equal wedges. Be careful not to twist your knife—cut straight down for nice edges!
9. Moving to the Baking Sheet:
Transfer the wedges onto your prepared baking sheet, spacing them slightly apart so they can rise without touching.
10. Brushing for Shine:
For a lovely golden finish, brush the tops of the scones lightly with buttermilk.
11. Baking Time:
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
12. Cooling Off:
Once baked, remove the scones from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
13. Enjoying Your Scones:
Serve your warm scones with a pat of butter or drizzle of honey, and enjoy them with a cup of tea or coffee. They are best enjoyed fresh out of the oven but can be stored in an airtight container for a few days!
Enjoy your fragrant, tender Cranberry Orange Sourdough Scones with a cup of tea or coffee!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrients. Just keep in mind that it may result in a denser scone, so you might want to add a tablespoon extra of buttermilk if the dough feels too dry.
How Do I Store Leftover Scones?
Store leftover scones in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze them in a freezer-safe container or bag for up to 2 months. Just reheat in the oven when you’re ready to enjoy them!
Can I Make These Scones Vegan?
Yes, you can! To make the scones vegan, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Use plant-based butter and swap buttermilk with a non-dairy milk mixed with a teaspoon of vinegar or lemon juice to allow it to curdle.
Can I Add Fresh Fruit Instead of Dried?
While fresh fruit like blueberries or raspberries can be used, they will introduce more moisture to the dough. Reduce the amount slightly and consider adjusting the baking time as needed, but keep an eye on them to ensure they bake through without becoming soggy.