Cranberry Orange Sourdough Scones | Vanilla And Bean (2024)

5 stars (from 37 ratings)

By Traci York — Updated April 12, 2024 — 43 Comments / Jump to Recipe

This post may contain affiliate links. Please read my affiliate policy.

A little crunch on the outside, tender and light on the inside, sourdough discard scones are such a treat! This scone recipe utilizes Sourdough Starter Discard for fabulous flavor and tender texture. Make ahead and freeze for later, these sourdough scones go from freezer to oven for ultimate easy. This recipe is vegetarian and easily dairy free. | This post is brought to you by Bob’s Red Mill. [ see recipe VIDEO on the recipe card ]

⭐️⭐️⭐️⭐️⭐️ Review: “Truly, these scones are so far above and beyond high end bakeries – really wonderful!” ~ Sandy

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Table of Contents

Sourdough Discard Scones

Scones are reminiscent of food shared with friends over tea or coffee, a lengthy conversation solving the world’s problems or the latest gossip. A treat in my book, but something I look forward to while savoring moments with friends and family.

Cranberry orange sourdough starter scones are simple to pull together but seem a little highbrow. Not quite as rustic as a biscuit, yet a pastry somewhere in between casual and fancy. After all, scones are often served at high tea!

These cranberry orange scones have a craggy, sugar-sprinkled top that offers crunch, and a light, buttery interior. The wow factor comes from the sourdough discard incorporated into the dough. It makes these scones so flavorful and extends their longer storage life.

If you’re not using sourdough discard in baked goods, it’s time to give it a go! Making Sourdough Discard Recipes is a practical way to use discard tucked away in the back of the refrigerator. I use it in biscuits, muffins, pancakes and more!

Related: Need a sourdough starter for discard? I’ve a handy DIY Sourdough Starter recipe right here on the blog!

Cranberry Orange Sourdough Scones | Vanilla And Bean (4)

Ingredients Make All the Difference

Choosing high quality ingredients is important for flavor and health. It’s a reflection of the love and attention that goes into each recipe I create for my family, friends and the Vanilla And Bean community. I use Bob’s Red Mill Organic Unbleached All Purpose Flour in this and many of my baked goods recipes. It’s a high quality flour that produces consistent results every time.

You’ll find Bob’s Red Mill All Purpose Flour in mySweet Potato Cornbread Pot Pie, pastry for pies like myBourbon Pecan Pie, easy Sourdough Chocolate Chip Cookies tastySourdough Biscuits, plus much more! It’s perfect for every day and something you’ll always find in my pantry.

Cranberry Orange Sourdough Scones | Vanilla And Bean (5)

Ingredients for Cranberry Orange Sourdough Scones

With a few pantry staples, this sourdough scone recipe can be whipped up in no time. Make them dairy full or dairy free! Here’s what you’ll need to make these flavorful cranberry orange scones (see recipe card below for full recipe):

All Purpose Flour – I use Bob’s Redmill Organic Unbleached All Purpose Flour
Baking Powder and Salt
Corn Starch – for a little more crispy exterior
Cane Sugar
Cold Unsalted Butter or Plant Butter
Eggs – for structure, lift and a tender interior plus egg wash
Sourdough Starter Discard– 100% hydration stirred down
Heavy Cream or Full Fat Coconut Milk– stirred down
Vanilla Extract
Orange Juice and Zest – about two large oranges, or three small.
Sweetened Dried Cranberries – look for dried cranberries in the bulk bins for best value
Turbinado Sugar – for sprinkling on top of the scones

PRO TIP: If your cranberries are seem dry, simply rehydrate them in some very hot water for about 10 minutes. Drain and pat dry before using them in the recipe.

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Quick Guide: How to Make Sourdough Discard Scones

Get out your largest mixing bowl, bench scraper and gather your ingredients. Make room in the freezer for a large sheet pan or two small ones – whatever will fit – and line the pan(s) with parchment paper. In summary, here’s how to make this delicious sourdough scone recipe (see recipe card below details and recipe VIDEO):

First, whisk the sourdough discard, cream, egg, vanilla, orange zest and juice together.
Second, in large mixing bowl mix the flour, salt, sugar, baking powder and corn starch together.
Third, grate the cold butter into the dry ingredients using a cheese grater.
Fourth, make a well in the center of the flour mixture and pour in the sourdough starter/cream mixture. Gently mix until shaggy then fold the dough to build layers.
Fifth, knead a few times then roll or pat the dough out into a 3/4″ thick disk. Cut the dough into wedges.
PRO TIP: Next, freeze the scones for at least 30 minutes. This, in addition to a hot preheated oven, helps them rise higher.
Last, egg wash the tops of the scones, sprinkle with turbinado sugar then bake until lightly golden brown.

For overnight sourdough scones, simply keep the scones in the freezer and bake the next morning, ready when you are!

FAQs About Scones

Do scones have eggs in them?

It depends on the recipe. Some recipes do as eggs provide structure, lift and moisture to the scones. However, some scone recipes do not call for eggs, instead utilizing other ingredients to do the job.

Is a scone supposed to be moist or more on the dry side?

Scones are typically known for having a dryish interior. And again, it depends on the recipe and how the scones are baked. To achieve a dryer scone for this recipe, simply turn the oven off once the scones reach proper internal temperature and prop the oven door open. This allows the scones to dry out further.

What’s the best way to store scones?

If you plan on enjoying scones within a few days of baking, store them covered at room temperature. Otherwise, freeze to preserve freshness. Thaw at room temperature and reheat when ready to share.

What’s the correct shape for a scone?

Scones can be cut into squares, rounds or triangles. Really, it depends on preference. Squares or triangles are the simplest to cut because it requires no re-rolling of the dough.

Can you freeze sourdough scones?

Yes! Scones freeze beautifully and can be frozen before or after baking.

When do you eat scones?

Scones can be enjoyed for breakfast, brunch or as a snack, really anytime! They’re especially delicious, shared with friends and tea or coffee.

Cranberry Orange Sourdough Scones | Vanilla And Bean (8)

Cranberry Orange Sourdough Scones | Vanilla And Bean (9)

Expert Tips

Dairy-Free Sourdough Discard Scones: Yes Please! Use dairy free butter (I tested this recipe with unsalted Earth Balance) and full fat coconut milk (from a can) instead of cream.
Need a Sourdough Starter? I have an easy to make Sourdough Starter recipe for you.
Work quickly when mixing the butter with the flour. The butter should remain cold and pliable throughout the mixing process. If the butter starts getting melty, pop the whole bowl in the freezer (before adding any liquid) for about 10 minutes.
When mixing the dough, use a folding and pressing motion, scooping up bits of flour and butter from the bottom of the bowl and pressing the dough over and on top of itself. This helps build layers.
Love Orange and Cranberries? Try my Cranberry Orange Sourdough Bread!
Internal Temperature: to know when the scones are done baking, check theinternal temperature using adigital thermometer. When done, they should read between 200 – 205 Fahrenheit (93 – 96 Celsius).
Kitchen Tools: I recommend a digitaloven thermometerwith anair probeand weighing your ingredients using adigital kitchen scalefor the best outcome (affiliate links).

More Sourdough Starter Discard Recipes

Vegan Sourdough Discard Pancakes
Sourdough Oat Pancakes
Sourdough Discard Chocolate Cookies
Easy Sourdough Banana Muffins
Sourdough Strawberry Shortcakes
Easy Sourdough Biscuits

For more recipes using Bob’s Red Mill Organic All Purpose Flour and other fabulous ingredients, head to theirwebsite.

Save RecipePrint Recipe

Cranberry Orange Sourdough Scones Recipe

Prep Time:20 minutes minutes

Cook Time:25 minutes minutes

Rest Time:30 minutes minutes

Total Time:1 hour hour 15 minutes minutes

Servings:8 Scones

Calories:415kcal

Author:Traci York

*Advance prep required – you'll need sourdough discard from a Sourdough Starter*

A little crunch on the outside, tender and flaky on the inside, sourdough discard scones are such a treat! Make ahead and freeze for later, these scones go from freezer to oven for ultimate easy. Studded with dried sweet cranberries and scented with orange and vanilla, this recipe is simple to make and fabulous for sharing. [ see full recipe VIDEO below ]

*See recipe notes to make this recipe dairy free.

Ingredients

Wet Ingredients

▢ 1/2 cup (140 grams) Sourdough Discard 100% hydration stirred down
▢ 1/4 cup (55 grams) Heavy Whipping Cream
▢ 2 Large Eggs one for the scones, the other for egg wash
▢ 1 teaspoon Vanilla Extract
▢ 1 tablespoon Orange Zest from about 2 large or three small oranges
▢ 2 tablespoons Orange Juice fresh squeezed

Dry Ingredients

▢ 1 3/4 cup + 2 tablespoons (270 grams) Unbleached All Purpose Flour I use Bob's Red Mill
▢ 1 tablespoon Corn Starch
▢ 1/4 cup (50 grams) Cane Sugar
▢ 1 1/2 teaspoon Baking Powder
▢ 1/2 teaspoon Fine Sea Salt
▢ 1/2 cup (114 grams) Unsalted Butter refrigerated
▢ 3/4 cup (100 grams) Sweetened Dried Cranberries**

For Finishing

▢ Turbinado Sugar for sprinkling, Demerara or Raw may be subbed

Instructions

Line a large sheet pan with parchment paper and make room in the freezer for the pan. You can use two small pans if needed. Set aside.

Mix the Wet Ingredients

In a large spouted measuring cup, whisk the discard, cream, one egg, vanilla, orange zest and juice until smooth. Set aside.

Mix the Dry Ingredients

In a large mixing bowl, whisk the flour, corn starch, sugar, baking powder and salt.

Mix the Scones

To the flour mixture, grate in the cold butter (just from the fridge) using the largest holes on a grater. Toss the butter with the flour just to coat the butter. To the butter and flour mixture, add the cranberries and toss until evenly distributed.
The butter should remain cold and pliable throughout the mixing process. If the butter starts getting melty, pop the whole bowl in the freezer (before adding any liquid) for about 10 minutes.
Working quickly, make a well in the center of the flour mixture and pour in the wet ingredients. Use a silicone spatula to gently stir the mixture until the flour is just moistened. There still should be some dry patches of flour.
Use your hand to scoop the dough up and fold it over on top of itself. Do this 10-12 times (this helps build layers). The dough will be a shaggy mess.
Transfer the dough to a floured work surface and knead/press the dough together to form a disk. Work gently, but quickly as the dough needs to stay cold.
Roll the dough out to 3/4 – 1 inch (1.9 -2.54 cm) thick disk (7 1/2 – 8 inches wide / 19-20cm) and cut into eight wedges using a knife in one quick motion down. No sawing here.
Arrange the scones evenly apart on the parchment lined sheet pan(s), and place in the freezer for 30 minutes.
Make Ahead: At this point, scones may be frozen solid for a quick bake in the morning or for longer storage. If freezing for next day or longer be sure to store frozen scones in a container or freezer bag.

Bake the Scones

Arrange an oven rack in the center of the oven and preheat the oven to 425 Fahrenheit (218 Celsius).
Just before baking, crack the remaining egg in a small bowl and whisk with a tablespoon of water. Use a pastry brush to lightly brush the top of the scones with the egg wash then sprinkle with turbinado sugar.
Bake the scones at 425 Fahrenheight for five minutes, then turn the oven down to 375 Fahrenheight (190 Celsius) and continue baking for 15-20 minutes more. The internal temperature will be between 200-205 Fahrenheight when done (93-96 Celsius).
Cool slightly, then share warm simply or with orange marmalade or clotted cream.
Tip: For a dryer scone, turn the oven off, leave the scones in the oven, and prop the oven door open for about 10 minutes.

Store the Scones

Store covered at room temperature for up to two days.
To Freeze Before Baking: Freeze scones individually on a sheet pan, then transfer to a freezer bag or storage container for up to two weeks. Frozen scones can go straight from freezer to oven baking a few minutes longer if needed.
To Freeze After Baking: Allow scones to cool completely before freezing. Freeze scones individually on a sheet pan, then transfer to a freezer bag or storage container for up to two weeks.
To Rewarm: Thaw at room temperature, then rewarm scones in a 350 Fahrenheight oven for about 10-15 minutes.

Video

Notes

Kitchen Tools: I recommend an oven thermometer with an oven air probe, food thermometer and weighing your ingredients using a digital kitchen scalefor best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable.

*To Make This Recipe Dairy Free: The images taken in this blog post were from scones made with dairy butter. Dairy free butter scones will bea little less golden.

Substitute Earth Balance Unsalted Butter for dairy butter.
Substitute full fat coconut milk (from a can stirred down) for the whipping cream.

**PRO TIP: If your cranberries seem dry, simply rehydrate them in some very hot water for about 10 minutes. Drain and pat dry before using them in the recipe.

This recipe is adapted from my Blood Orange Chocolate Chunk Scone recipe.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

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