These cranberry orange scones are a joyful treat! They’re fluffy and bursting with fruity flavors, thanks to the tangy cranberries and zesty orange that make each bite special.
Oh, and the smell while they bake is simply divine! I love enjoying them warm with a bit of butter. They’re perfect for breakfast or a lovely afternoon snack. You can’t go wrong!
Key Ingredients & Substitutions
All-purpose flour: This gives the scones their structure. For a healthier alternative, you can swap half for whole wheat flour, adding a nutty flavor.
Dried cranberries: Their tartness is essential! If you don’t have dried cranberries, try raisins, dried cherries, or even chopped apricots for a fun twist.
Sourdough starter: This adds a delightful tang and tenderness. If you don’t have an active starter, you can substitute with plain yogurt, but it will change the flavor profile slightly.
Cold unsalted butter: It should be very cold for flaky scones. If you’re out of butter, you can use coconut oil for a dairy-free option, though the flavor will differ a bit.
Orange zest: Freshly grated is best for this recipe. If oranges aren’t available, lemon or even lime zest can work in creating a bright flavor.
How Do You Get Fluffy Scones That Aren’t Tough?
Achieving fluffy and tender scones boils down to how you handle the dough. Here are some tips:
- Make sure your butter is cold when you cut it into the flour mixture. This creates pockets of steam, leading to a flaky texture.
- Avoid overmixing the dough. Mix until just combined; it’s okay if it’s a bit shaggy!
- Pat the dough gently instead of rolling it. Rolling can develop gluten, making the scones tough.
- Bake until golden. Trust your instincts! A little golden color means they’re done and ready to rise properly.
Enjoy your scones with these tips in mind, and you’ll have a delicious baked treat every time!
Cranberry Orange Sourdough Scones
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 orange
- 1/2 cup cold unsalted butter, cubed
- 1 cup dried cranberries
- 3/4 cup sourdough starter (active and bubbly)
- 1/3 cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
- Optional: coarse sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. You’ll enjoy warm, scrumptious scones in about 40 minutes! Perfect for breakfast or an afternoon treat.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it so your scones don’t stick.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and orange zest. This blends your dry ingredients wonderfully.
3. Cut in the Butter:
Next, take your cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers. You want it to look like coarse crumbs with some pea-sized butter pieces. This will make your scones nice and flaky!
4. Add the Cranberries:
Stir in the dried cranberries so they’re evenly distributed throughout the mixture.
5. Mix Wet Ingredients:
In a separate small bowl, combine the sourdough starter, heavy cream, and vanilla extract. Mix it until smooth. This creamy mixture will bring moisture to your dough.
6. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently stir it with a spoon or spatula until everything is just combined. It’s okay if the dough is a little sticky—just don’t overmix.
7. Shape the Dough:
Turn the dough out onto a lightly floured surface. Gently pat it into a 7-inch circle, about 1 inch thick, being careful not to handle it too much.
8. Cut into Wedges:
Use a sharp knife or bench scraper to cut the circle into 8 equal wedges. This is snack time waiting to happen!
9. Arrange on Baking Sheet:
Transfer the wedges to your prepared baking sheet, making sure to space them a bit apart. They’ll expand while baking.
10. Add a Touch of Cream and Sugar:
Brush the tops of the scones with a little heavy cream. If you like a bit of sweetness, sprinkle some coarse sugar on top for extra crunch!
11. Bake Until Golden:
Pop them in the oven and bake for 18-22 minutes, or until they’re golden brown on top. A toothpick inserted into the center should come out clean.
12. Cool and Serve:
Remove your scrumptious scones from the oven and let them cool on a wire rack for a few minutes. Serve warm with butter or enjoy them plain!
Enjoy your delicious cranberry orange sourdough scones with a lovely cup of tea or coffee!
Can I Use Fresh Cranberries Instead of Dried?
Yes, you can use fresh cranberries! However, keep in mind that they are much more tart than dried cranberries, so you may want to increase the sugar slightly to balance the flavors. Also, consider chopping them in half for a better texture in your scones.
Can I Make These Scones Dairy-Free?
Absolutely! You can substitute the cold butter with coconut oil or a vegan butter alternative. For the heavy cream, use a plant-based milk like almond or soy cream for brushing the tops.
How Should I Store Leftover Scones?
Store leftover scones in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can freeze them! Just wrap each scone individually and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. Thaw them at room temperature or reheat in the oven for a few minutes!
Can I Add Other Ingredients?
Definitely! Feel free to customize your scones by adding nuts like walnuts or pecans, or spices like cinnamon or nutmeg. Chocolate chips or a sprinkle of lemon zest also make great additions. Just be sure the total amount of mix-ins doesn’t outweigh the balance of dry to wet ingredients.
