Name: Sourdough Orange and Cranberry Scones
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 300 g All Purpose Flour; 100 g Butter ((cubed and super cold)); 8 g Baking Powder; 2 g Salt ((a good pinch)); 50 g Brown Sugar; 70 g White Sugar; 1 Orange ((zest only, save the juice for the glaze)); 200 g Cranberries ((can be fresh or frozen - see notes)); 1 Egg; 150 g Sourdough Starter ((or sourdough discard)); 50 g Heavy Whipping Cream; 5 g Vanilla Extract ((1 tsp)); 30 g Heavy Whipping Cream ((for brushing scones before baking)); 20 g Granulated Sugar ((for sprinkling on top before baking)); 25 g Orange Juice ((juice of 1 orange)); 125 g Powdered Sugar

There’s something so cozy about the flavor of orange and cranberry together, especially when it’s baked into a soft, buttery scone. These sourdough orange and cranberry scones are the perfect mix of sweet and tangy with a tender crumb that melts in your mouth. They come together quickly, make your kitchen smell amazing, and are just right for a holiday breakfast or a weekend treat with coffee.

Two sourdough orange and cranberry scones stacked on a wire cooling rack.

If you love the coziness of orange and cranberry flavors, you may also enjoy sourdough cranberry cake, orange cranberry sourdough muffins, or this orange cranberry sourdough bread.

Why You'll Love This Recipe!

Bright, Festive Flavor - The mix of tart cranberries and sweet orange gives these scones a beautiful balance of flavors that feels perfect for the holidays (or any morning).

Quick and Easy to Make - You can have these on the table in 40 minutes with simple ingredients and no fancy equipment required. They're really so simple!

Freezer Friendly - These scones freeze beautifully, so you can always have a homemade treat ready to warm up.

Sourdough orange cranberry scones stacked on wooden plate with fresh cranberries on top.

Ingredients

All Purpose Flour
Butter - Cold butter is key! Make sure it’s cubed and straight from the fridge (or even the freezer for a few minutes). The cold butter helps create flaky layers as it melts during baking.
Baking Powder - This is essential for lift and balance. Check that your baking powder is fresh for the best rise.
Salt - I always like a little salt to help balance the flavors.
Brown Sugar - The brown sugar adds a hint of caramel that I just love with the orange and cranberry.
White Sugar
Cranberries - I've used fresh cranberries in these sourdough scones, but you can use frozen if you want to. I found that frozen cranberries did bleed a little bit, but they do bake up fine. Don't let the frozen cranberries thaw before using them, try to use them as quickly as possible once they're out of the freezer.
Orange - I've used fresh squeezed orange juice and a bit of zest to get just the right amount of orange flavor.
Egg - I've used one large egg for this recipe.
Sourdough Starter - Use either fed starter or discard work since the baking powder provides the rise. The sourdough adds flavor, tenderness, and just a touch of tang that balances the sweet-tart cranberries.
Heavy Whipping Cream - Used in both the dough and for brushing the tops before baking. The fat content helps make the scones soft and rich, and brushing the tops adds golden color.
Vanilla Extract
White Chocolate Chips - The white chocolate drizzle complements the tart cranberries and bright orange flavor beautifully, but it's optional. I've also given some alternate glaze options below.

How to Make Sourdough Orange and Cranberry Scones

I've adjusted my sourdough blueberry scones recipe to create this fall favorite combination.

Preheat oven to 200C/390F.Line a baking tray with baking paper and set aside (one with no lip is best).

Add the all purpose flour and cold, cubes of butter to a large mixing bowl. Use your finger tips to rub the flour into the butter. You can use a curved dough scraper if you prefer.

Two photos to show adding butter to flour and the butter mixed into the flour to make sourdough orange and cranberry scones.

Once the butter is fully coated in flour, add the baking powder, salt, brown and white sugars, orange zest and cranberries to the bowl. Gently combine all of the dry ingredients so that they are well mixed through and the cranberries are well distributed.

In a small mixing jug, combine the egg, sourdough starter, heavy whipping cream and vanilla. Whisk together until well combined.

Mixing wet ingredients for sourdough orange and cranberry scones.

Now pour the liquid ingredients into the dry ingredients. Use a wooden spoon or rubber spatula to bring the mixture together to a very shaggy, dry dough. It's ok if it's lumpy and has spots of flour through it - the main thing here is not to overwork the dough!

Mixing dough for sourdough orange and cranberry scones.

Grab your baking tray lined with parchment paper and tip the shaggy dough out onto it. Use your hands to gently press the dough into a round disk (mine is around 11" or 30 cm across).

Use your dough scraper or a sharp knife to cut the disc into quarters and then each quarter in half, so you end up with 8 equal wedges. Gently move them apart, so they have room to bake. If you don't give them enough room, the edges of the scones will be soft and they will stick together.

Two photos to show dough for sourdough orange and cranberry scones on baking sheet. One photo to show round dough cut into triangles.

Gently brush the scones with the heavy whipping cream (pastry brush is best for this). Sprinkle with granulated sugar if you want to.

Sourdough orange and cranberry scone dough cut on baking sheet with a brush of heavy whipping cream on top.

Place the scones into a 390F/200C oven for around 30 minutes - or until the scones are golden brown.

Fresh baked sourdough orange and cranberry scones on baking sheet.

When they're cooked, remove the tray from oven and allow the scones to cool on the tray for around 10 minutes before you enjoy them!

Sourdough orange and cranberry scones on cooling rack.

How to Store + Freeze

These sourdough orange and cranberry scones are best enjoyed warm, straight from the oven when the edges are crisp and the centers are tender. If you have leftovers, store them in an airtight container at room temperature for up to 3 days. Reheat them gently in the oven for a few minutes to bring back that fresh-baked texture.

To freeze baked scones, let them cool completely first. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to enjoy one, thaw at room temperature or reheat in the oven until warm.

You can also freeze the unbaked dough. I like to freeze them as wedges to make it easy. Arrange them on a lined tray and freeze until firm, then transfer to a freezer-safe bag. When you’re ready to bake, let them thaw slightly while the oven preheats, brush with cream, and bake as usual. This way, you can have freshly baked scones any day without extra prep.