These homemade sourdough orange scones are buttery, soft in the middle, and lightly crisp around the edges. Fresh orange zest and orange juice give them a bright citrus flavor, while sourdough discard adds a little tang that makes every bite taste special. A simple sweet orange glaze on top brings everything together.
They are easy to make with sourdough discard, so you don’t need to feed your starter or wait for the dough to rise. Serve them with coffee, tea, or your favorite breakfast spread.
Recipe Information
- Prep Time: 15 minutes
- Chilling Time: 20 minutes
- Cook Time: 18–22 minutes
- Total Time: 55 minutes
- Servings: 8 scones
- Course: Breakfast, Brunch, Dessert
- Cuisine: American
- Method: Baking
Ingredients
For the Sourdough Orange Scones
- 2 cups (250 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh orange zest
- 1/2 cup (113 g) cold unsalted butter, cubed
- 1/2 cup (120 g) sourdough discard
- 1/4 cup (60 ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh orange juice
For the Orange Glaze
- 1 cup (120 g) powdered sugar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
- 1/2 teaspoon vanilla extract (optional)
Instructions
Step 1: Prepare the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.
Make sure your butter is cold before starting. Cold butter is important because it creates little pockets of steam during baking, giving the scones their tender, flaky texture.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, add the all-purpose flour, granulated sugar, baking powder, and salt.
Add the fresh orange zest and mix everything together. Rub the orange zest gently into the sugar with your fingertips for a few seconds. This helps release the natural orange oils and gives the scones a stronger citrus flavor.
Step 3: Add the Cold Butter
Add the cold butter cubes to the flour mixture.
Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs. You should still see a few small pieces of butter throughout the mixture.
Don’t overwork the butter. Keeping it cold is one of the secrets to making delicious homemade scones.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the sourdough discard, heavy cream, egg, vanilla extract, and fresh orange juice.
Whisk until the mixture looks smooth and everything is well combined.
If your sourdough discard is very thick, give it a good stir before measuring.
Step 5: Make the Dough
Pour the wet ingredients into the bowl with the flour and butter mixture.
Use a wooden spoon or spatula to gently mix until a rough dough begins to form.
The dough should be slightly sticky but manageable. If it seems too dry, add 1 tablespoon of heavy cream at a time. If it feels too wet, sprinkle in a little extra flour.
Turn the dough onto a lightly floured surface and gently bring it together with your hands.
Avoid kneading it like bread dough. A few gentle presses are enough.
Step 6: Shape the Scones
Pat the dough into a round disc about 1 inch thick.
Using a sharp knife or bench scraper, cut the disc into 8 equal wedges, just like cutting a pizza.
Carefully transfer each wedge to the prepared baking sheet, leaving about 2 inches between them.
For an extra golden top, brush the scones lightly with a little heavy cream and sprinkle with a small amount of sugar.
Step 7: Chill the Dough
Place the baking sheet in the refrigerator for about 20 minutes.
This helps the butter firm up again and prevents the scones from spreading too much in the oven.
While the dough chills, make sure your oven is fully preheated.
Step 8: Bake the Scones
Bake for 18–22 minutes, or until the edges are lightly golden and the tops look set.
The exact baking time depends on the size of your scones and your oven.
Remove the baking sheet from the oven and allow the scones to cool for about 10–15 minutes before adding the glaze.
Step 9: Prepare the Orange Glaze
In a small bowl, combine the powdered sugar, fresh orange juice, orange zest, and vanilla extract.
Whisk until smooth.
If the glaze is too thick, add a few drops of orange juice. If it’s too thin, add a little more powdered sugar.
Step 10: Glaze and Serve
Drizzle the orange glaze over the slightly cooled scones.
Let the glaze set for a few minutes before serving.
Enjoy your sourdough orange scones with a hot cup of coffee, tea, or a glass of milk.
Tips for the Best Sourdough Orange Scones
Use cold butter: Cold butter helps create flaky layers. Don’t soften or melt it before mixing.
Choose fresh oranges: Fresh orange zest and juice give the best natural citrus flavor. Bottled juice won’t provide the same fresh taste.
Don’t overmix: Mix the dough just until it comes together. Overworking can make the scones tough.
Use sourdough discard: Unfed sourdough discard works perfectly in this recipe. It adds a mild tangy flavor without requiring extra fermentation time.
Chill before baking: Refrigerating the shaped scones helps them hold their shape and improves their texture.
Adjust the glaze: Add more powdered sugar for a thicker glaze or a little extra orange juice for a thinner drizzle.
Recipe Variations
Cranberry Orange Scones
Add 1/2 cup dried cranberries to the dry ingredients before adding the wet mixture. The tart cranberries pair beautifully with fresh orange flavor.
Chocolate Chip Orange Scones
Mix 1/2 cup mini chocolate chips into the dough. Dark chocolate works especially well with orange zest.
Almond Orange Scones
Add 1/2 teaspoon almond extract and sprinkle sliced almonds over the tops before baking.
Blueberry Orange Scones
Fold 1/2 cup fresh or frozen blueberries into the dough. If using frozen berries, don’t thaw them first.
Whole Wheat Orange Scones
Replace up to half of the all-purpose flour with whole wheat flour. You may need an extra tablespoon of cream because whole wheat flour absorbs more moisture.
How to Store Sourdough Orange Scones
At Room Temperature: Store completely cooled scones in an airtight container for up to 2 days. Keep them in a cool, dry place.
In the Refrigerator: Store them in an airtight container for up to 5 days. Allow them to come to room temperature or warm briefly before serving.
In the Freezer: Place unglazed baked scones in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature and warm in the oven.
Freezing Unbaked Scones: Arrange the cut, unbaked wedges on a baking sheet and freeze until solid. Transfer them to a freezer bag and freeze for up to 2 months. Bake from frozen at 400°F (200°C), adding approximately 3–5 minutes to the baking time.
How to Reheat Orange Scones
For the best texture, warm the scones in a preheated oven at 300°F (150°C) for about 5–8 minutes.
You can also microwave an individual scone for 10–15 seconds. However, the oven will give you a better texture.
If you plan to freeze them, it’s best to add the orange glaze after thawing and reheating.
Frequently Asked Questions
1. Can I use active sourdough starter instead of discard?
Yes. Active sourdough starter can be used in the same amount. The recipe does not depend on the starter for rising because baking powder provides the main lift.
2. Do I need to feed my sourdough starter first?
No. Unfed sourdough discard works perfectly. You can use fresh discard or refrigerated discard that smells pleasantly tangy.
3. Why are my sourdough scones dry?
Dry scones usually happen when too much flour is added or the dough is overmixed. Measure flour carefully and add a little extra cream if the dough looks too dry.
4. Can I make the dough ahead of time?
Yes. Shape the scones, cover them, and refrigerate overnight. Bake them the following morning. You can also freeze the shaped dough for later.
5. Can I make these scones without the glaze?
Absolutely. They taste delicious without glaze, especially if you sprinkle a little sugar over the tops before baking.
6. What does sourdough discard do in scones?
Sourdough discard adds a mild tangy flavor and contributes moisture to the dough. It also gives the scones a lovely homemade flavor.
7. Can I use bottled orange juice?
Yes, but fresh orange juice and zest are recommended for the best flavor.
Nutrition Information
Estimated per serving, based on 8 scones with orange glaze.
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 48 g |
| Protein | 5 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Fiber | 1 g |
| Sugar | 23 g |
| Sodium | 280 mg |
Nutrition values are estimates and may vary depending on the ingredients and brands used.
Final Thoughts
These sourdough orange scones are a lovely way to use up leftover sourdough discard while making something delicious for breakfast or an afternoon treat. They’re buttery, tender, and packed with fresh orange flavor. The sweet orange glaze makes them even better.
Make a batch for weekend breakfast, brunch with friends, or whenever you’re craving something homemade. Once you try the combination of sourdough and fresh orange, these scones might become a regular favorite in your kitchen!
