Cranberry Orange Sourdough Scones

5 stars (from 52 ratings)

By Traci York — Updated April 22, 2026 — 80 Comments / Jump to Recipe

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A little crunch on the outside, tender and light on the inside, sourdough discard scones are such a treat! This scone recipe utilizes sourdough discard for fabulous flavor and tender texture. These sourdough scones go from freezer to oven for ultimate make ahead easy. This post is brought to you by Bob’s Red Mill.

Sourdough Discard Recipe for Cranberry Orange Scones setting on a plate showing the top of the scones.

Sourdough Discard Scones

Scones are reminiscent of food shared with friends over tea or coffee, a lengthy conversation solving the world’s problems or the latest gossip. A treat in my book, but something I look forward to while savoring moments with friends and family.

Just like these reader favorite Lemon Blueberry Sourdough Scones, these cranberry orange sourdough scones are simple to pull together but seem a little highbrow. Not quite as rustic as a biscuit, yet a pastry somewhere in between casual and fancy. After all, scones are often served at high tea!

This Recipe Is

sugar sprinkled crunchy top
light and buttery interior
make ahead ready

If you’re not using sourdough discard in baked goods, it’s time to give it a go! Making Sourdough Discard Recipes is a practical way to use discard tucked away in the back of the refrigerator. I use it in biscuits, muffins, pancakes and more!

1. Orange zest on a cutting board with a zester and knife. 2. Grating butter into a mixing bowl. 3. Grated butter in a mixing bowl with dry ingredients. 4. Bag of Bobs Red Mill All Purpose Flour.

Ingredients Make All the Difference

Choosing high quality ingredients is important for best flavor. It’s a reflection of the love and attention that goes into each recipe I create for my family, friends and the Vanilla And Bean community. I use Bob’s Red Mill Organic Unbleached All Purpose Flour in this and many of my baked goods recipes. It’s a high quality flour that produces consistent results every time.

You’ll find Bob’s Red Mill All Purpose Flour in my easy Sourdough Chocolate Chip Cookies tasty Sourdough Biscuits, plus much more! It’s perfect for every day and something you’ll always find in my pantry.

1. Hand holding butter flour mixture. 2. Dried cranberries in a large bowl of butter and flour mixture. 3. A jar with eggs and milk about to be mixed. 4. Wet ingredients added to dry ingredients in a large bowl.

About the Key Ingredients

With a few pantry staples, this sourdough scone recipe can be whipped up in no time. Make them dairy full or dairy free!

Cold Unsalted Butter – adds flavor and tenderizes the scones. For a vegan scone, use plant butter.
Eggs – for structure, lift and a tender scone interior. We’re using an egg to brush the exterior of the scones before baking for a golden finish.
Sourdough Starter Discard – 100% hydration stirred down, adds tenderness and flavor.
Heavy Cream – tenderizes the scones and adds moisture. For a vegan scone, use full fat coconut milk.
Sweetened Dried Cranberries – look for dried cranberries in the bulk bins for best value, they add sweetness and tart pops of flavor.

If your cranberries seem dry, simply rehydrate them in very hot water for about 10 minutes. Drain and pat dry before using them in the recipe.

1. Wet and dry ingredients mixed in a large bowl. 2. Dough is being folding in a large bowl. 3. Sourdough Scone dough on a marble table. 4. Sourdough Starter Scones on a marble table being rolled out with a rolling pin.

At a Glance: How to Make Sourdough Discard Scones

Get out your largest mixing bowl, bench scraper and gather your ingredients. Make room in the freezer for a large sheet pan or two small ones – whatever will fit – and line the pan(s) with parchment paper.

First, whisk the discard, cream, egg, vanilla, orange zest and juice together.
Second, in a separate bowl, mix the flour, salt, sugar, baking powder and corn starch together.
Third, grate the cold butter into the dry ingredients using a cheese grater. Pour in the sourdough discard mixture. Gently mix until shaggy then fold the dough to build layers.
Fifth, knead a few times then roll or pat the dough out into a thick disk. Cut into wedges.
PRO TIP: Next, freeze the scones for at least 30 minutes. This, in addition to a hot preheated oven, helps them rise higher.
Last, egg wash the tops, sprinkle with turbinado sugar then bake until lightly golden brown.

For overnight sourdough scones, simply keep the scones in the freezer and bake the next morning, ready when you are!

1. Sourdough scone dough cut into eight wedges. 2. Sourdough starter scones on a sheet pan lined parchment paper.

Recipe Good to Know

Moist or dry:

Scones are typically known for having a dryish interior. And again, it depends on the recipe and how the scones are baked. To achieve a dryer scone for this recipe, simply turn the oven off once the scones reach proper internal temperature and prop the oven door open. This allows the scones to dry out further.

The best way to store scones:

If you plan on enjoying scones within a few days of baking, store them covered at room temperature. Otherwise, freeze to preserve freshness. Thaw at room temperature and reheat when ready to share.

Scone shapes:

Scones can be cut into squares, rounds or triangles. Really, it depends on preference. Squares or triangles are the simplest to cut because it requires no re-rolling of the dough.

“Truly, these scones are so far above and beyond high end bakeries – really wonderful!”
Sandy

Traci’s Tips

Dairy-Free Sourdough Discard Scones: Yes Please! Use dairy free butter (I tested this recipe with unsalted Earth Balance) and full fat coconut milk (from a can) instead of cream.
Need a Sourdough Starter? I have an easy to make Sourdough Starter recipe for you.
Love Orange and Cranberries? Try my Cranberry Orange Sourdough Bread!

For more recipes using Bob’s Red Mill Organic All Purpose Flour and other fabulous ingredients, head to their website.

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