Cranberry Orange Sourdough Scones
*Advance prep required - you'll need sourdough discard from a Sourdough Starter*A little crunch on the outside, tender and flaky on the inside, sourdough discard scones are such a treat! Make ahead and freeze for later, these scones go from freezer to oven for ultimate easy. Studded with dried sweet cranberries and scented with orange and vanilla, this recipe is simple to make and fabulous for sharing. [ see full recipe VIDEO below ]*See recipe notes to make this recipe dairy free.
Nutrition Facts
Ingredients
Instructions
Line a large sheet pan with parchment paper and make room in the freezer for the pan. You can use two small pans if needed. Set aside.
In a large spouted measuring cup, whisk the discard, cream, one egg, vanilla, orange zest and juice until smooth. Set aside.
In a large mixing bowl, whisk the flour, corn starch, sugar, baking powder and salt.
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Continue Reading at Vanillaandbean →Chef's Notes
Kitchen Tools: I recommend an oven thermometer, food thermometer and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable.
*To Make This Recipe Dairy Free: The images taken in this blog post were from scones made with dairy butter. Dairy free butter scones will be a little less golden.
Substitute Earth Balance Unsalted Butter for dairy butter.
Substitute full fat coconut milk (from a can stirred down) for the whipping cream.
**PRO TIP: If your cranberries seem dry, simply rehydrate them in some very hot water for about 10 minutes. Drain and pat dry before using them in the recipe.
This recipe is adapted from my Blood Orange Chocolate Chunk Scone recipe.
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Reviews from the Original Source
I have made these scones now 3 times and I enjoy them more and more with each bake! I do add almond extract and I think it adds another level of flavor. These are just superb in every way!
I am really pleased with the results of this recipe. I followed the recipe, except I did half fresh cranberries and half dried. Then placed a couple more fresh on top before baking. I did use a little brush of heavy cream in place of the egg wash. The only other switch was I baked them at 400 degrees for 23 minutes…I figured I’d forget to lower the 425 after five minutes. They baked up perfectly. Definitely will be adding this recipe to our favorites!
These were a Sunday morning whim, as I was mixing up my sourdough. Happened to see these in my IG feed and made them immediately. The recipe is legit. Measurements spot on. Love that it uses weights vs cups. These are flaky, perfectly balanced in flavor and a keeper of a recipe
Delish
Love this recipe
Fantastic recipe. Easy to follow and easy to make. Everyone loved the scones!
Made these tonight. They were delicious!! I added a little of the fresh orange juice to the egg wash. I think a light orange drizzle on top would take it to the next level.
I’m definitely making these again.
Made these and they came out delicious!
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