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fmf sourdough orange cranberry scones

Fresh Milled Sourdough Orange Cranberry Scones

Paradise Acres Homestead
Tender orange cranberry scones made with freshly milled four and sourdough. Perfect for a winter treat or tea party.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Servings 8

Equipment

  • 1 Sheet pan with lid
  • 1 Bench scraper
  • 1 Bosch mixer

Ingredients
  

Scone Ingredients

  • 300 grams soft white wheat 2 1/2 cups
  • 100 grams cane sugar 1/2 cup
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 8 tbsp cold butter 1 stick
  • 1 cup fresh or frozen cranberries chopped
  • 1-2 tbsp zest of one orange
  • 100 grams sourdough starter 1/2 cup
  • 120 grams heavy cream 1/2 cup
  • 1 egg

Glaze Ingredients

  • 2 tbsp melted butter
  • 1/4 cup fresh squeezed orange juice
  • 120 grams powdered sugar 1 cup

Instructions
 

Scone Instructions

  • In a large mixing bowl, combine flour, sugar, baking powder, and salt, and whisk together.
  • Cut one stick of cold/frozen butter and add to the flour mixture. Pulse with mixer/food processor until the small pieces of butter are coated with flour and create pea-sized coarse crumbs. (See notes if mixing by hand.) Stir in the orange zest and chopped cranberries.
  • In a medium bowl, whisk together sourdough discard, egg, and heavy cream.
  • Pour the wet ingredients into the dry ingredients. Mix the scone dough until the mixture is just combined. Be careful not to overmix the dough.
  • Turn out the dough onto a clean surface and pat the dough into an 8-inch circle, about 3/4 of an inch thick. Cut it into 8 equal wedges with a bench scraper or a large knife.
  • Place wedges on a cookie sheet with parchment paper with space in between them. To bake right away, chill in the freezer for 30minutes while the oven preheats. For a longer ferment place in fridge. See notes for how to freeze for later.
  • Preheat the oven to 400 degrees f. With a pastry brush, brush the tops of the scones with extra cold cream and sprinkle with coarse sugar, if desired. Bake the scones for 20-25 minutes, or until the top of the scones are golden brown. Remove and serve warm!

Glaze Instructions

  • Melt butter in a small bowl, then let cool.
  • Juice one orange and add 1/4 cup juice to the butter.
  • Add about 1 cup of powdered sugar, until you reach your desired consistency.
  • Use a spoon to drizzle the glaze on the tops of the scones with the sweet orange glaze.

Notes

  1. Scones bake from frozen beautifully. Simply mix, cut, and place the scones on a pan to freeze until solid, then you can transfer to a bag or smaller container. When ready to bake simply place them on a pan straight from the freezer and bake. I decrease the oven temp to 350 degrees so they do not get too brown. You will need to add 5-10 minutes to the bake time.
  2. The easiest way to mix the butter into the flour is to use a Bosch mixer with the wire whip attachment or food processor. Simply mix the dry ingredients, chop the butter and pulse about 10 times to get the butter well dispersed and about pea sized. If you do not have a Bosch or food processor, grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs.