These cranberry orange scones are a delightful mix of tart cranberries and zesty orange, making your taste buds dance! They’re soft, buttery, and perfect for breakfast or tea time.
Honestly, I can’t resist the cheerful flavor combination! I love enjoying them warm with a little butter. They’re so easy to whip up; you might find yourself making them every weekend!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation of your scones. You can use whole wheat flour for a heartier texture, but adjust the liquid slightly since whole wheat absorbs more moisture.
Sourdough Starter: Make sure it’s active and bubbly for best results. If you don’t have sourdough, a cup of buttermilk or yogurt can work too, but the texture may be slightly different.
Dried Cranberries: They add tartness and sweetness. Feel free to substitute with any dried fruit like cherries or blueberries, or even fresh cranberries if they’re in season!
Butter: Using cold unsalted butter is key to flaky scones. If you want a lighter substitute, you can use half butter and half coconut oil, but it will change the flavor a bit.
Orange Zest: This brightens the scones. Lemon zest can be a great alternative if you want a different citrus snap.
How Do I Get That Perfectly Flaky Texture?
Getting the texture just right can be tricky, but there’s a simple trick: keep your butter cold. Use cold butter straight from the fridge, and handle the dough gently to keep the butter pieces intact.
- After mixing in the butter, the texture should resemble coarse crumbs. This is essential for flakiness.
- Avoid over-kneading the dough. Mix just until combined to maintain those lovely little butter bits.
- Chill the formed scones for about 15 minutes before baking to help them rise better and maintain shape.
How to Make Cranberry Orange Sourdough Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 cup sourdough starter (active and bubbly)
- 1/4 cup milk (plus extra if needed)
- Zest of 1 large orange
- 1 cup dried cranberries
- 1 large egg (for egg wash)
- Optional: 1 tablespoon orange juice (to enhance orange flavor)
How Much Time Will You Need?
This recipe will take about 10 minutes for prep, plus around 20-22 minutes for baking. In total, you’re looking at roughly 30-35 minutes from start to finish, and then you’ll have delicious scones ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This mix will create a nice base for your scones.
3. Cut in the Butter:
Add the cold, cubed butter right into the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces. This step is key for a flaky texture!
4. Add Flavor:
Next, stir in the orange zest and dried cranberries, making sure they are evenly distributed throughout the mixture.
5. Combine Wet Ingredients:
In another bowl, mix together the sourdough starter and milk (and orange juice if you want that extra flavor). Stir until smooth.
6. Bring It Together:
Pour the wet mixture into the dry mix and gently stir with a fork or spatula until just combined. If you find the dough’s too dry, add a little more milk—just a tablespoon at a time. Remember: don’t overmix!
7. Knead and Shape the Dough:
Transfer the dough onto a lightly floured surface and knead gently just until it comes together. Form it into a circle about 1 inch thick.
8. Cut the Scones:
Using a sharp knife or a bench scraper, cut the dough circle into 6 equal triangular wedges. This is how you’ll get that classic scone shape!
9. Prepare for Baking:
Carefully transfer the scones onto your prepared baking sheet, spacing them a bit apart so they have room to rise. Prepping them for baking is almost done!
10. Add Some Shine:
Beat the egg and brush it onto the tops of the scones for a lovely golden finish once baked.
11. Bake:
Place the baking sheet in the preheated oven and bake for 18-22 minutes. They’re done when the tops are golden brown and a toothpick inserted into the center comes out clean.
12. Let Them Cool:
Remove the scones from the oven and let them cool slightly on a wire rack. After a few minutes, they’re ready to enjoy!
Enjoy your beautifully tender, fragrant cranberry orange sourdough scones with a nice cup of tea or coffee! They’re a real treat!
Can I Use Fresh Cranberries Instead of Dried?
Yes, fresh cranberries can be used, but keep in mind they are more tart than dried cranberries. If using fresh, you might want to add a bit more sugar to balance the flavors.
How Do I Store Leftover Scones?
Store any 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 for up to 3 months. Just be sure to let them cool completely before freezing.
Can I Make These Scones Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a gluten-free all-purpose blend. Look for one that contains xanthan gum for the best texture. Be sure to check the baking powder as some may contain gluten as well.
What Can I Substitute for Sourdough Starter?
If you don’t have sourdough starter, you can use 1 cup of buttermilk or yogurt. This will change the flavor slightly but will still give you a moist scone!