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.Â
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!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
Really appreciate you including measurements in grams as I prefer to measure by weight when baking, especially for wet ingredients! They just went in the freezer and already seem like a much better recipe than several others I’ve tried, though I haven’t actually baked them yet. I substituted the 1/4 c sugar for 1/3 c allulose and think they’ll turn out lovely in the morning!
I just made them exactly as the recipe, the only change was that I used the gluten free flour mix I had (Sandi Gartner’s from Fearless Dinning ) and they turn out really well. I am certainly going to make them several agains. Thanks for a lovely recipe.
Hii Silvia! Thank you for your note and tips! So glad it worked with your GF flour mix!
First time ever baking scones. WOW!!! I’m so impressed! These were so good, my family made me bake a second batch. But then I changed the cranberries for frozen blueberries and lemon and added glaze. Wow! Thank you!
I have made these scones several times and they are delicious. I have used dried blueberries and dried sweet cherries with the same great results.
Could you use Einkorn All Purpose flour instead of regular all purpose flour with the same results?
Hi Jim! Thank you for your note, sharing your subs and giving the scones a go! I’m marginally familar with Einkorn, so unfortunately am unable to say if you’d have the same results. If you give it a go, please keep us posted!
I just made the scones with spelt. Since it is very similar to Einhkorn, I am sure it will work well. I will try it with einkorn or emmer next time.
Yum. This was super good. My family thoroughly enjoyed something not too sweet after the holiday meals. Thank you for your directions and the scrumptious, yummy recipe.
Blessings
Very clear simple recipe! Yield fluffy, perfectly not-too-sweet scones. Could other flavors be made with the same recipe? Cinnamon raisin, perhaps?
Hi Yvette… thanks for writing and your review! They can be tweaked to other flavors, but without testing individual recipes, I’m hesitant to recommend other flavors, simply because this (and my other scone recipe) includes orange juice (and lemon juice). You can try my Blueberry Lemon Sourdough Scones if you like. If you play with flavors, keep us posted!
This is a family favorite now. I also made up the dr ingredients in mason jars – enough for 2 years! That’s how much we love this recipe! My family wants it at least once a month!!
Oh my gosh, Kathy! That’s amazing… you are ready for scones! Thank you for your note and giving the scones a try. Yayyy!
I’ve been baking for a long time and have a lot of scone recipes, including a few that use sourdough discard. This is by far one of the best I’ve tried. Before commenting on the actual recipe, I really want to give Traci a shout out for the way the recipe is written. First of all, thank you for separating out the wet and dry ingredients. It’s a small thing but so nice to not have to sort through the whole recipe to find them and separate them out. Second, your instructions are terrific and taught this baker a few nice extra steps in scone making. Finally, an extra big thank you for including the ideal internal temp for these scones. I have actually never seen that before and pulled mine out of the oven at exactly between 200-205. If I had waited 5 more minutes they probably would have looked about the same but been over baked. The only instruction that I “disagreed with” was this business of grating cold butter. I have tried this several times in baking recipes from scones to pie dough and I just don’t like it. The shreds clump together and the process makes a mess of a box grater and your hands. So for me it worked just fine to cut the frozen butter into small pieces and work it into the dough as if I was making pie crust.
Other than that I only changed a few small things: 1) I subbed roasted pecans for the cranberries as I’m not a fan of dried fruit, 2) I put the sugar and orange zest into the “dry” bowl first and rubbed them together to release the oils, and 3) I brushed the tops with cream instead of egg.
Absolutely delicious scones that were tender without being too soft. The only other thing I’d do differently next time would be to roll the dough into a rectangle and cut 12 squares rather than 8 wedges, as these were big scones.
Hi Diane! Thank you for your feedback, giving the scones a go and five star review! Isn’t pastry fun? As much of it is a science, methods and portioning can vary. SO happy you made it work for you! I do sometimes make scones like pie dough, but I find grating easier, as long as I work quickly. Lately I’ve been putting the butter in the freezer before I grate it, since it’s warm out. SO glad you’re enjoying the scones, and I appreciate your notes regarding how the recipe is written :D
These are fantastic! I took them to a long time friends place today and her comment was, “just the way I like them…little crunchy on the bottom and soft on the inside”. So exactly your description. I’ve made these many times and they are always a hit, better than the coffee shop!!! I wouldn’t change anything!!!
Hi Cynthia! Thank you for coming back and sharing what your friend said! SO, so very sweet. Hooray for better than the coffee shop!
These look so good. Could I use whole wheat flour. Thanks.
Hi there Annette! You can exchange whole wheat white flour for AP, but I’m not sure I’d replace all the AP flour with regular whole wheat. It would be an experiment! Keep us posted if you give it a go!