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.
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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!
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.
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.
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!
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.
Cranberry Orange Sourdough Scones
Ingredients
Wet Ingredients
- 1/2 cup (140 grams) Sourdough Discard, 100% hydration stirred down
- 1/4 cup (55 grams) Heavy Whipping Cream
- 2 Large Eggs, one for the scones, the other for egg wash
- 1 teaspoon Vanilla Extract
- 1 tablespoon Orange Zest, from about 2 large or three small oranges
- 2 tablespoons Orange Juice, fresh squeezed
Dry Ingredients
- 1 3/4 cup + 2 tablespoons (270 grams) Unbleached All Purpose Flour, I use Bob's Red Mill
- 1 tablespoon Corn Starch
- 1/4 cup (50 grams) Organic Cane Sugar
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 1/2 cup (114 grams) Unsalted Butter, refrigerated
- 3/4 cup (100 grams) Sweetened Dried Cranberries**
For Finishing
- Turbinado Sugar, for sprinkling, Demerara or Raw may be subbed
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.
Mix the Wet Ingredients
- In a large spouted measuring cup, whisk the discard, cream, one egg, vanilla, orange zest and juice until smooth. Set aside.
Mix the Dry Ingredients
- In a large mixing bowl, whisk the flour, corn starch, sugar, baking powder and salt.
Mix the Scones
- To the flour mixture, grate in the cold butter (just from the fridge) using the largest holes on a grater. Toss the butter with the flour just to coat the butter. To the butter and flour mixture, add the cranberries and toss until evenly distributed. The butter should remain cold and pliable throughout the mixing process. If the butter starts getting melty, pop the whole bowl in the freezer (before adding any liquid) for about 10 minutes.
- Working quickly, make a well in the center of the flour mixture and pour in the wet ingredients. Use a silicone spatula to gently stir the mixture until the flour is just moistened. There still should be some dry patches of flour.Use your hand to scoop the dough up and fold it over on top of itself. Do this 10-12 times (this helps build layers). The dough will be a shaggy mess.
- Transfer the dough to a floured work surface and knead/press the dough together to form a disk. Work gently, but quickly as the dough needs to stay cold. Roll the dough out to 3/4 – 1 inch (1.9 -2.54 cm) thick disk (7 1/2 – 8 inches wide / 19-20cm) and cut into eight wedges using a knife in one quick motion down. No sawing here.
- Arrange the scones evenly apart on the parchment lined sheet pan(s), and place in the freezer for 30 minutes.Make Ahead: At this point, scones may be frozen solid for a quick bake in the morning or for longer storage. If freezing for next day or longer be sure to store frozen scones in a container or freezer bag.
Bake the Scones
- Arrange an oven rack in the center of the oven and preheat the oven to 425 Fahrenheit (218 Celsius).Just before baking, crack the remaining egg in a small bowl and whisk with a tablespoon of water. Use a pastry brush to lightly brush the top of the scones with the egg wash then sprinkle with turbinado sugar.
- Bake the scones at 425 Fahrenheight for five minutes, then turn the oven down to 375 Fahrenheight (190 Celsius) and continue baking for 15-20 minutes more. The internal temperature will be between 200-205 Fahrenheight when done (93-96 Celsius). Cool slightly, then share warm simply or with orange marmalade or clotted cream. Tip: For a dryer scone, turn the oven off, leave the scones in the oven, and prop the oven door open for about 10 minutes.
Store the Scones
- Store covered at room temperature for up to two days. To Freeze Before Baking: Freeze scones individually on a sheet pan, then transfer to a freezer bag or storage container for up to two weeks. Frozen scones can go straight from freezer to oven baking a few minutes longer if needed. To Freeze After Baking: Allow scones to cool completely before freezing. Freeze scones individually on a sheet pan, then transfer to a freezer bag or storage container for up to two weeks.To Rewarm: Thaw at room temperature, then rewarm scones in a 350 Fahrenheit oven for about 10-15 minutes.
Video
Notes
- Substitute Earth Balance Unsalted Butter for dairy butter.
- Substitute full fat coconut milk (from a can stirred down) for the whipping cream.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
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Is the cornstarch necessary? My grandkids can’t have corn. If so, what would be an alternative?
Hi Debe! You can replace the cornstarch with AP flour. Cornstarch gives the scones a nice crunch to the exterior, but they’ll be lovely without it.
Amazing!
SO happy to hear, Val! Thank you for your note :D
I have made these scones a few times with great success. Today I used lemon zest and juice and instead of cranberries I added poppy seeds. The flexibility of flavorings using the standard wet/dry ingredients is fun. One questions, what does “stirred down” mean for the sourdough discard? I usually just measure from the bowl without stirring so I’m wondering how my results would be impacted. I only just noticed the stirring reference. THANKS.
Hi Carolyn! Thank you for your note and sending a smile :D The poppy seeds sound delicious. You’ve discovered the flexibility of this recipe! “Stirred down” is for measurement purposes. If you measure the starter when it’s fluffy, you’ll have a different volume measurement than if you stir the starter down. I hope this helps!
love scones, but don’t have them very often, but weekends, or at least one day a week, are when I allow myself these kinds of carbs, and these are wonderful and well worth it with cranberry orange – one of my favorite flavor combos – love the texture too of scones, so thank you
Hi Sabrina! A rare treat around here too… they’re one of my favorite things! So happy you’re enjoying the scones :D
These were the best scones, will make again for sure!
SO happy to hear, Val! Thank you for your note and sending a smile!
I’ve made these scones about 10x now and every time friends and family ask for the recipe and are shocked that they’re so moist. The recipe is especially perfect when our orange tree is filled with oranges! Thank you!
Hi Angie! Thank you for your note, giving the recipe a go and sending a smile! SO happy to hear you’re enjoying the scones, and with your fresh oranges – what a delight!
Delicious! I made these scrumptious scones gluten free by using refrigerated discard from my mature GF starter and substituting Cup4Cup by weight for the AP flour and the cornstarch (as Cup4Cup is already a starchier blend than others). The scones turned out beautifully with great rise, texture and flavor. This is a recipe I’ll definitely make again!
Hiii Melissa! First the biscuits and now these! Thank you for your notes and experimentation. I’m thrilled to hear you easily made these GF!
These look good. Do you have a gluten free version of these or do you have any recommendations as to how to make these gluten free?
Hi Penelope! I do not have a GF version of this recipe. Without testing a new recipe, I’m hesitant to make recommendations. But, Rachel over at Bakerita has a Gluten Free Orange Scone Recipe you may like!
These were easy to make and delicious!
Hi Lalita! You’re quick! Thank you for your note and giving the scones a go :D Super happy to hear!
Cn you fresh cranberries instead of the dried?
Hi Lynn! I’ve made these with fresh cranberries, and they work but I found there wasn’t quite enough sugar in the scones to balance the tartness of the cranberries. If you give it a go, please let us know how they turn out 🙋🏻♀️