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Cranberry Orange Sourdough Scones

Cranberry Orange Sourdough Scones

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Ingredients Method

Ingredients
  

  • 50 g granulated sugar ¼ cup
  • Zest of 1 large orange about 1 tbsp
  • 280 g all-purpose flour 2 cups
  • 5 g baking powder 1 tsp
  • 5 g baking soda 1 tsp
  • 5 g salt 1 tsp
  • 113 g butter frozen (½ cup)
  • 120 g cold sourdough discard ½ cup
  • 1 large egg cold (about 50 g)
  • 60 g orange juice ¼ cup
  • 100 g fresh cranberries halved (about 1 cup)
  • For the glaze:
  • 120 g powdered sugar 1 cup
  • 20 –30 g orange juice 1½–2 tbsp

Method
 

  1. In a large bowl, combine sugar and orange zest. Rub together with your fingers until fragrant.
  2. Add flour, baking powder, baking soda, salt, and cranberries. Stir to combine.
  3. Grate the frozen butter into the bowl and toss gently to coat in flour.
  4. In a separate bowl, whisk sourdough discard, egg, and orange juice.
  5. Pour the wet mixture into the dry ingredients and stir until a rough dough forms, then gently press together with your hands.
  6. Turn the dough onto a lightly floured surface and shape into an 8-inch round disc.
  7. Cut into 8 wedges and place on a parchment-lined baking sheet.
  8. Bake at 425°F (220°C) for 12–14 minutes, or until lightly golden. Transfer to a wire rack.
  9. Whisk powdered sugar with orange juice to make a glaze. Drizzle over slightly warm scones.
  10. Serve warm and enjoy.