These cranberry orange scones are a tasty treat that blend tangy cranberries with fresh orange flavor. Fluffy and buttery, they’re perfect for breakfast or snack time!
Plus, the bright color makes them look as good as they taste. I often enjoy them with a cup of tea—what’s better than a cozy bite with a warm drink? ☕
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient for structure. If you want a gluten-free option, try substituting with a gluten-free blend. It might change the texture a bit, but they will still taste good.
Dried Cranberries: These provide sweetness and a bit of tartness. You can substitute with other dried fruits like raisins, chopped apricots, or even chocolate chips for a different flavor.
Orange Zest: Fresh orange zest adds a lovely citrus aroma. If you don’t have fresh oranges, use a little bottled orange extract or lemon zest for a different twist.
Sourdough Starter: You can use either active or discarded starter. If it’s not available, a mixture of yogurt and a bit of baking soda can be a temporary substitute to keep the scones light and fluffy.
Heavy Cream: This makes the scones rich. If you’re looking for a lighter version, you can use whole milk or buttermilk. The texture may be slightly different but still delicious.
How Do You Achieve Flaky Scones?
The key to flaky scones is all in how you handle the butter and the dough. You want cold butter in small pieces. This helps create those delicious, flaky layers. Here’s how to do it:
- Keep the butter cold until the very last minute. Use a pastry cutter or your fingers to mix it into the flour.
- Don’t overmix your dough! Mix just until the ingredients come together. A shaggy dough is what you’re aiming for.
- Shape your dough gently and avoid pressing too tightly together. This keeps the air pockets for flakiness.
- Chilling the dough for about 10-15 minutes before baking helps maintain that flakiness.
With these tips, your scones should be perfectly light and flaky every time. Enjoy your baking! 🍊
Cranberry Orange Sourdough Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup dried cranberries
- 1 tbsp orange zest (from about 1 medium orange)
- 1 cup sourdough starter (active or discard, unfed)
- 1/4 cup heavy cream, plus extra for brushing
- 1 tsp vanilla extract
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and around 20 minutes for baking. In total, you can expect to spend about 30 minutes from start to finish, plus a little cooling time. Perfect for a quick and delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined. This will help your scones rise evenly when baking.
3. Cut in the Butter:
Now, take the cold cubed butter and add it to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until it forms coarse crumbs that resemble small peas. This is what helps create the flaky texture!
4. Add the Cranberries and Orange Zest:
Gently stir in the dried cranberries and orange zest, making sure they are evenly distributed throughout the mixture. The cranberries will provide a nice burst of flavor!
5. Combine Wet Ingredients:
In a separate bowl, mix together the sourdough starter, heavy cream, and vanilla extract. This mixture will add moisture to your scones.
6. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently mix until everything is just combined. Be careful not to overmix—the dough should be slightly shaggy.
7. Shape the Dough:
Transfer the dough onto a lightly floured surface. Shape it into a disk that’s about 1-inch thick. Use a sharp knife to cut the disk into 6 equal wedges.
8. Bake the Scones:
Place the scone wedges on your prepared baking sheet, leaving about 2 inches of space between them. Brush the tops lightly with a bit of the extra heavy cream to help them brown nicely in the oven.
9. Cool and Serve:
Bake for 18-22 minutes, or until the scones turn golden brown and a toothpick inserted in the center comes out clean. Once done, remove them from the oven, and transfer to a wire rack to cool slightly. Optionally, you can dust them with powdered sugar for a pretty finish.
Enjoy these scones warm or at room temperature! They’re perfect with butter, jam, or a comforting cup of tea or coffee. Happy baking!
Can I Use Fresh Cranberries Instead of Dried?
You can use fresh cranberries, but keep in mind they are more tart than dried. If you do, consider adding a little extra sugar to balance the flavors. Also, you may need to slightly increase the baking time.
How to Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. You can also freeze them! Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature before reheating.
Can I Make These Scones Without Sourdough Starter?
Yes! If you don’t have sourdough starter, you can substitute it with 1 cup of buttermilk or yogurt to keep the scones moist. Just reduce the amount of heavy cream slightly if your substitute is already creamy.
What Can I Serve with These Scones?
These scones are delightful on their own but are especially tasty when served with clotted cream, butter, or your favorite jam. They also pair beautifully with a warm cup of tea or coffee!
