How to Make Perfectly Moist Sourdough Cranberry Orange Scones: A Tangy and Sweet Treat

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Learn how to make tender and flavorful sourdough cranberry orange scones with a sweet orange glaze. Perfect for using sourdough discard, this easy make-ahead recipe is ideal for breakfast, brunch, or holiday treats!

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There’s nothing quite like the aroma of freshly baked scones filling your kitchen, especially when they’re packed with the vibrant flavors of cranberries and orange. This sourdough cranberry orange scone recipe is perfect for using up sourdough discard or active starter, offering a tangy twist to the classic treat.

My favorite part about these sourdough cranberry orange scones is that they aren’t dry, in fact they are perfectly moist with a lovely tang from the cranberries and the sweet juice of the orange. The sourdough provides the moisture and the long ferment allows for a deeper, more complex flavor development, improved digestibility by breaking down the flour’s starches and gluten, and creates a better crumb structure due to extended gluten development, all thanks to the prolonged activity of the natural yeast and bacteria in the sourdough starter. This will be your new go-to scone recipe!

Glaze

• Juice of 1 orange
• 1–1.5 cups powdered sugar

Step-by-Step Instructions

1. Prepare the Dough

• Mix the dry ingredients: flour, baking powder, sugar, and salt.
• Grate the butter (my favorite grater) and mix in to the dry ingredients for a flaky texture.
• Add fresh cranberries and orange zest (love this zester) for bursts of flavor.
• Combine the wet ingredients: sourdough starter, cream, juice of an orange, and egg.
• Gently mix wet into dry until combined.

2. Chill Overnight

• Wrap the dough in parchment paper and place in the fridge to chill for 8-12 hours or overnight.

3. Bake to Perfection

• The next morning, preheat the oven to 425°F.
• Using a bench scraper (I love this one) cut the chilled dough into 8 pieces, place on a baking sheet (the only baking sheets I use) leaving space in between as the scones will spread slightly.
• Bake for 15–18 minutes until golden brown.

4. Make the Orange Glaze

• While the scones are cooking make the glaze.
• Mix fresh orange juice and powdered sugar until smooth.
• When the scones have come out of the oven and cooled slightly drizzle the glaze on the scones and enjoy!

Tips for Success

• Use frozen or cold butter for easy grating.
• Ensure the dough is not overworked to keep scones tender.
• Whole real cranberries provide just the right amount of tartness and flavor to this recipe. You can use fresh or frozen, both work great. I would not recommend using dried cranberries as the flavors are not as pronounced and the scones are not as moist.
• Store leftovers in an airtight container or freeze for later enjoyment.

Serving Suggestions for these Sourdough Cranberry Orange Scones

• Pair your sourdough cranberry orange scones with some fluffy scrambled eggs and some tea or coffee for a cozy breakfast.
• Include them in a holiday brunch spread with other baked goods.
• Make them for a special afternoon tea time.

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen