Irresistible Cranberry Orange Sourdough Scones

Morning baking has always been my downfall. I love the smell of fresh pastries coming out of the oven, but who has time to start from scratch at 7 AM? That’s where my sourdough starter comes to the rescue. I can whip up a batch of scones in about 30 minutes, and they taste like I spent hours in the kitchen.

These cranberry orange scones hit all the right notes for me. The tangy sourdough flavor pairs perfectly with the tart cranberries and bright orange zest. Plus, scones are basically foolproof – no fancy technique required. Just mix, shape, and bake.

I started making these during the holidays when I had leftover cranberries, but now I keep a bag in the freezer year-round. They’re just as good with your morning coffee as they are with afternoon tea. And if you’re feeling fancy, a little orange glaze on top doesn’t hurt either.

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What Kind of Flour Should I Use?

All-purpose flour is your best bet for these scones, and unbleached varieties tend to give you better flavor and texture than bleached options. You can use whatever brand you have on hand, though higher-protein flours like King Arthur or Bob’s Red Mill will give you a bit more structure. If you only have bleached all-purpose flour, don’t worry – your scones will still turn out great, just with a slightly more tender crumb. Make sure to measure your flour properly by spooning it into your measuring cup and leveling it off, since too much flour can make your scones dry and heavy.

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Options for Substitutions

These scones are pretty forgiving when it comes to swaps, so here’s what you can change up:

• Sourdough discard: Don’t have sourdough discard? You can replace it with an equal amount of buttermilk or plain Greek yogurt. This will change the tangy flavor slightly, but your scones will still turn out great.
• Heavy whipping cream: Half-and-half or whole milk work fine here, though your scones might be slightly less rich. You can also use buttermilk for extra tang.
• Orange zest and juice: Lemon zest and juice make a lovely substitute if you prefer lemon cranberry scones. Use the same amounts, or try lime for something different.
• Dried cranberries: Feel free to swap these with dried blueberries, chopped dried apricots, or even mini chocolate chips. Just keep the amount the same.
• Corn starch: If you don’t have corn starch, just use an extra tablespoon of flour instead. Your scones will be slightly less tender but still delicious.
• Turbinado sugar: Regular granulated sugar works for sprinkling, though you’ll miss that nice crunch. Coarse sugar or even a light dusting of powdered sugar are good options too.

Watch Out for These Mistakes While Baking

The biggest mistake when making sourdough scones is overworking the dough, which leads to tough, dense scones instead of the light, flaky texture you want – mix just until the ingredients come together and you still see small pieces of butter throughout. Keep your butter cold by grating it straight from the fridge or cutting it into small cubes and chilling them again before mixing, as warm butter will melt into the dough and eliminate those pockets that create flakiness. Don’t skip chilling the shaped scones for 15-20 minutes before baking, since this helps them hold their shape and prevents spreading. For perfectly golden scones, brush the tops with egg wash and sprinkle with turbinado sugar, but avoid opening the oven door during the first 15 minutes of baking as the temperature drop can cause them to collapse.

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What to Serve With Cranberry Orange Scones?

These scones are perfect for a cozy breakfast or afternoon tea, and they pair beautifully with a hot cup of coffee or English breakfast tea. I love serving them with a dollop of clotted cream or even just some good butter and orange marmalade to play up those citrus flavors. They’re also great alongside fresh fruit like sliced strawberries or a simple fruit salad, which balances out the sweetness of the cranberries. For a more indulgent treat, try them with a light dusting of powdered sugar or a simple orange glaze drizzled on top.

Storage Instructions

Store: These cranberry orange scones taste best when eaten fresh, but they’ll keep nicely in an airtight container at room temperature for up to 3 days. I like to wrap them individually in plastic wrap if I’m planning to grab them for breakfast throughout the week.

Freeze: You can freeze baked scones for up to 3 months by wrapping them tightly in plastic wrap and placing in a freezer bag. For the freshest taste, I actually prefer freezing the shaped, unbaked scones on a baking sheet, then transferring to a freezer bag once solid – just bake them straight from frozen and add a few extra minutes to the baking time.

Warm Up: To bring back that fresh-baked taste, warm your scones in a 300°F oven for about 5-8 minutes, or pop them in the toaster on a low setting. The orange zest really comes alive again when they’re slightly warmed, and the cranberries get nice and soft.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1800
• Protein: 25-30 g
• Fat: 75-85 g
• Carbohydrates: 220-240 g

Ingredients

For the dough:

• 1/2 cup sourdough discard (100% hydration, stirred)
• 1/4 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp grated orange peel (from 2 large or 3 small oranges)
• 2 tbsp fresh orange juice
• 1 3/4 cups plus 2 tbsp all-purpose flour (bob’s red mill brand recommended)
• 1 tbsp corn starch
• 1/4 cup cane sugar
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup cold unsalted butter
• 3/4 cup sweetened dried cranberries

For the topping:

• 1 large egg (for brushing)
• 1 tbsp water (for egg wash)
• Turbinado sugar, for sprinkling (demerara or raw sugar can be substituted)

Step 1: Prepare the Baking Sheet and Wet Ingredients

• 1/2 cup sourdough discard (100% hydration, stirred)
• 1/4 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp grated orange peel (from 2 large or 3 small oranges)
• 2 tbsp fresh orange juice

Line a large sheet pan with parchment paper and make room in the freezer for the pan.

If you have smaller pans, you can use two instead.

In a large spouted measuring cup, whisk together the sourdough discard, heavy cream, 1 large egg, vanilla extract, orange peel, and orange juice until the mixture is smooth.

Set this wet mixture aside for later.

Step 2: Mix Dry Ingredients and Add Butter & Cranberries

• 1 3/4 cups plus 2 tbsp all-purpose flour (Bob’s Red Mill brand recommended)
• 1 tbsp corn starch
• 1/4 cup cane sugar
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup cold unsalted butter
• 3/4 cup sweetened dried cranberries

In a large mixing bowl, whisk together the all-purpose flour, corn starch, cane sugar, baking powder, and fine sea salt.

Take the cold unsalted butter straight from the fridge and grate it into the flour mixture using the largest holes on a grater.

Toss the grated butter with the flour until the butter pieces are coated, working quickly to keep it cold.

Add the sweetened dried cranberries to the bowl and toss again to distribute them evenly.

If you notice the butter getting soft, place the bowl in the freezer for 10 minutes before continuing.

I find that chilling the butter here makes the scones even flakier.

Step 3: Combine Wet and Dry Mixtures, Fold Dough

• flour, butter, and cranberry mixture (from Step 2)
• wet ingredient mixture (from Step 1)

Make a well in the center of the flour, butter, and cranberry mixture (from Step 2).

Pour the wet ingredients (from Step 1) into the well.

With a silicone spatula, gently stir just until the flour is moistened—it’s ok if there are still some dry patches.

Using your hand, scoop and fold the dough over itself 10-12 times, creating a shaggy, layered mixture.

This folding helps build flakiness in the scones.

Don’t overwork the dough; it should remain cold and a bit scruffy.

Step 4: Shape and Cut the Dough

• dough from Step 3

Transfer the shaggy dough to a floured work surface.

Gently knead or press the dough together to form a rough disk, working quickly to keep it cold.

Roll the dough out to a disk about 3/4 to 1 inch thick and 7 1/2 to 8 inches in diameter.

Cut the disk into eight equal wedges by pressing a knife down in one motion per cut.

Avoid sawing to help keep the edges clean.

Step 5: Freeze the Scones

• shaped scones from Step 4

Arrange the scones evenly on the prepared parchment-lined baking sheet, leaving space between each.

Place the pan in the freezer for 30 minutes to chill the dough.

If you want to prepare them ahead of time, you can freeze the scones until solid and then transfer them to a freezer bag or airtight container for baking at a later date.

Step 6: Prepare for Baking with Egg Wash and Sugar

• 1 large egg (for brushing)
• 1 tbsp water (for egg wash)
• turbinado sugar, for sprinkling (Demerara or raw sugar can be substituted)
• chilled scones from Step 5

While the scones are freezing, preheat the oven to 425°F (218°C) with a rack in the center.

In a small bowl, whisk together the remaining egg and the tablespoon of water to make an egg wash.

Once the scones are chilled, brush the tops lightly with the egg wash using a pastry brush, then sprinkle generously with turbinado sugar.

I like to be extra generous with the sugar for a crunchy top.

Step 7: Bake and Cool the Scones

Bake the scones in the preheated oven for 5 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 15-20 minutes more.

The scones are done when their internal temperature reaches 200-205°F (93-96°C) and they are golden.

Cool slightly before serving.

For a drier scone, I like to turn off the oven after baking, leave the scones inside, and prop the door open for about 10 minutes.

Enjoy your scones warm, simply as they are or with orange marmalade or clotted cream.

Irresistible Cranberry Orange Sourdough Scones

Delicious Irresistible Cranberry Orange Sourdough Scones recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Calories 1725 kcal

Ingredients

  

For the dough:

• 1/2 cup sourdough discard (100% hydration, stirred)
• 1/4 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp grated orange peel (from 2 large or 3 small oranges)
• 2 tbsp fresh orange juice
• 1 3/4 cups plus 2 tbsp all-purpose flour (Bob's Red Mill brand recommended)
• 1 tbsp corn starch
• 1/4 cup cane sugar
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup cold unsalted butter
• 3/4 cup sweetened dried cranberries

For the topping:

• 1 large egg (for brushing)
• 1 tbsp water (for egg wash)
• turbinado sugar, for sprinkling (Demerara or raw sugar can be substituted)

Instructions

 

• Line a large sheet pan with parchment paper and make room in the freezer for the pan. If you have smaller pans, you can use two instead. In a large spouted measuring cup, whisk together the sourdough discard, heavy cream, 1 large egg, vanilla extract, orange peel, and orange juice until the mixture is smooth. Set this wet mixture aside for later.
• In a large mixing bowl, whisk together the all-purpose flour, corn starch, cane sugar, baking powder, and fine sea salt. Take the cold unsalted butter straight from the fridge and grate it into the flour mixture using the largest holes on a grater. Toss the grated butter with the flour until the butter pieces are coated, working quickly to keep it cold. Add the sweetened dried cranberries to the bowl and toss again to distribute them evenly. If you notice the butter getting soft, place the bowl in the freezer for 10 minutes before continuing. I find that chilling the butter here makes the scones even flakier.
• Make a well in the center of the flour, butter, and cranberry mixture (from Step 2). Pour the wet ingredients (from Step 1) into the well. With a silicone spatula, gently stir just until the flour is moistened—it's ok if there are still some dry patches. Using your hand, scoop and fold the dough over itself 10-12 times, creating a shaggy, layered mixture. This folding helps build flakiness in the scones. Don't overwork the dough; it should remain cold and a bit scruffy.
• Transfer the shaggy dough to a floured work surface. Gently knead or press the dough together to form a rough disk, working quickly to keep it cold. Roll the dough out to a disk about 3/4 to 1 inch thick and 7 1/2 to 8 inches in diameter. Cut the disk into eight equal wedges by pressing a knife down in one motion per cut. Avoid sawing to help keep the edges clean.
• Arrange the scones evenly on the prepared parchment-lined baking sheet, leaving space between each. Place the pan in the freezer for 30 minutes to chill the dough. If you want to prepare them ahead of time, you can freeze the scones until solid and then transfer them to a freezer bag or airtight container for baking at a later date.
• While the scones are freezing, preheat the oven to 425°F (218°C) with a rack in the center. In a small bowl, whisk together the remaining egg and the tablespoon of water to make an egg wash. Once the scones are chilled, brush the tops lightly with the egg wash using a pastry brush, then sprinkle generously with turbinado sugar. I like to be extra generous with the sugar for a crunchy top.
• Bake the scones in the preheated oven for 5 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 15-20 minutes more. The scones are done when their internal temperature reaches 200-205°F (93-96°C) and they are golden. Cool slightly before serving. For a drier scone, I like to turn off the oven after baking, leave the scones inside, and prop the door open for about 10 minutes. Enjoy your scones warm, simply as they are or with orange marmalade or clotted cream.