These cranberry orange scones are deliciously soft and zesty! Packed with juicy cranberries and fresh orange juice, they’re a perfect treat for breakfast or tea time.
Trust me, the smell of these baking will make your kitchen feel like a cozy café. I love having mine warm, maybe with a bit of butter on top—yum!
Making these scones is a breeze. Just mix, shape, and bake! You’ll have a tasty snack ready in no time, and your friends will be asking for the recipe! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient. If you’re looking for a healthier option, you can swap it out for whole wheat flour, but it might change the texture a bit, making the scones slightly denser.
Sourdough Starter: Both active or discard sourdough works. If you don’t have any, a plain yogurt or buttermilk can be used in equal measure, but the flavor will differ.
Cranberries: Fresh cranberries give the best flavor. If they’re out of season, frozen cranberries are fine—just make sure not to thaw them! You could also use dried cranberries if you’re in a pinch, but they won’t have the same tartness.
Buttermilk: If you’re out of buttermilk, mix one tablespoon of vinegar or lemon juice with a cup of milk and let it sit for five minutes. This will mimic the acidity of buttermilk.
How Do I Ensure My Scones Are Light and Fluffy?
The key to fluffy scones is to handle the dough gently and avoid overmixing. Here are some tips:
- Use cold butter. It creates little pockets that help the scones rise.
- Don’t overmix the dough once the wet ingredients are added; it should just come together.
- Pat the dough into shape rather than rolling it out with a rolling pin to keep its texture.
- Cutting them into triangles helps baking and gives a charming shape!
Follow these tips, and you should have perfectly fluffy scones waiting to be enjoyed!
Cranberry Orange Sourdough Scones Recipe
Ingredients You’ll Need:
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- Wet Ingredients:
- 1/2 cup cold unsalted butter, cut into cubes
- 1 cup sourdough starter (active or discard, unfed)
- 1/4 cup buttermilk (plus more if needed)
- 1 large egg
- 1 teaspoon pure vanilla extract
- Zest of one large orange
- 1 tablespoon orange juice
- Add-Ins:
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 18-22 minutes of baking time. So, you should be enjoying your delicious scones in about 35-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 400°F (200°C). This ensures it’s nice and hot for baking. Don’t forget to line a baking sheet with parchment paper or a silicone mat for easy cleanup!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This helps to evenly distribute the leavening agents.
3. Cut in the Butter:
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs, with some pieces the size of peas. This gives your scones that flaky texture!
4. Combine Wet Ingredients:
In a separate bowl, whisk together the sourdough starter, buttermilk, egg, vanilla extract, orange zest, and orange juice until well combined. This mix adds flavor and moisture to your scones!
5. Mix Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients and stir gently to combine. Be careful not to overmix! The dough should be a bit shaggy but mostly together. If it seems too dry, add additional buttermilk, 1 tablespoon at a time.
6. Add the Cranberries:
Gently fold in the cranberries, ensuring they are evenly distributed without crushing them.
7. Shape the Dough:
Turn the dough out onto a lightly floured surface. Pat or gently roll the dough into a circle about 8 inches in diameter and about 1 inch thick. We want nice triangles in the end!
8. Cut the Scones:
Using a sharp knife, cut the dough into 8 equal triangles. This makes serving easy and ensures even baking!
9. Prepare for Baking:
Transfer the cut scones to your prepared baking sheet, spacing them evenly apart so they have room to rise.
10. Bake the Scones:
Bake the scones for 18-22 minutes or until they are golden brown on top. You can test doneness by inserting a toothpick into the center; if it comes out clean, they’re ready!
11. Cool Down:
Once baked, remove the scones from the oven and let them cool slightly on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Serve:
Dust the warm scones with powdered sugar if you’d like, and serve them warm or at room temperature. They’re delightful with butter or your favorite jam!
Enjoy your tender, tangy cranberry orange sourdough scones!
Can I Use Other Fruits Instead of Cranberries?
Absolutely! You can substitute cranberries with chopped apples, blueberries, or even dried fruits like apricots. Just keep in mind that the flavor profile will change a bit, so adjust the sugar according to your taste preference.
What Is the Best Way to Store Leftover Scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them! Just wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw them at room temperature when you’re ready to enjoy.
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. The texture may be slightly different, but they will still be delicious!
Why Are My Scones Dense?
Dense scones could be due to overmixing the dough or using too much flour. Make sure to gently mix until just combined and measure flour accurately. Using cold ingredients and not overworking the dough will help achieve that light, fluffy texture!