Imagine biting into a scone so perfectly balanced, it transports you to a cozy morning in a charming café, with the tangy burst of cranberries and bright citrusy orange zest dancing on your palate. These aren't just ordinary scones – they're a sourdough sensation that transforms a simple breakfast into a gourmet experience. Whether you're a seasoned baker or a curious kitchen novice, this recipe will elevate your baking game and impress everyone from family to brunch guests.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sourdough starter
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup dried cranberries
- Zest of 1 orange
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine 1 1/2 cups of all-purpose flour, 1/4 cup of sugar, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix well to ensure all dry ingredients are evenly distributed.
- Using a pastry cutter or your fingers, cut 1/2 cup of cold butter into the flour mixture until it resembles coarse crumbs. The butter should be in small pea-sized pieces.
- Add 1/2 cup of sourdough starter, the zest of 1 orange, and 1/4 cup of heavy cream to the mixture. Gently fold the ingredients together until just combined. Be careful not to overmix.
- Fold in 1/2 cup of dried cranberries until they are evenly distributed throughout the dough.
- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. You can also use a round cutter for a different shape if desired.
- Transfer the scones onto the prepared baking sheet, spacing them about 2 inches apart. If desired, brush the tops with a little extra heavy cream for a golden finish.
- Bake in the preheated oven for 18-20 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature, and enjoy your delicious cranberry orange sourdough scones!
Tips
- Keep your butter COLD - This is the secret to flaky, tender scones. Cut the butter into small pieces and work quickly to prevent it from warming up.
- Don't overmix the dough - Mix just until ingredients are combined. Overworking leads to tough, dense scones.
- Use fresh sourdough starter at its peak activity for the best flavor and rise.
- For extra shine and golden color, brush the tops with heavy cream before baking.
- Let the scones cool slightly before serving to allow the texture to set properly.
- Store in an airtight container and consume within 2 days for maximum freshness, or freeze for up to a month.Pro tip: These scones are perfect paired with clotted cream, orange marmalade, or a dollop of whipped cream for an indulgent treat!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
