Easy Sourdough Discard Orange Scones Recipe

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This sourdough discard orange scones recipe has a bright citrus flavor with just the right amount of sweetness and is the perfect way to use up sourdough discard. 

I’ve never met a scone I didn’t like. From chocolate chip scones to fresh blueberry scones, I love them all.  And this one is no exception. They’re the perfect scone to make in the depths of winter when you’re craving that fresh orange flavor.

I love any discard recipe so I can use up some more of my sourdough discard. The slight tang of the discard complements and adds another level of depth to the bright orange flavor. These taste just like Panera’s orange scone, but has all of the health benefits of sourdough discard. I’ve been told that they’re softer and all around better than Panera Bread’s orange scone.

Just like my sourdough discard banana bread or discard apple walnut bread, these scones are special enough to add to a Mother’s Day brunch and easy enough to whip up a batch to enjoy with an afternoon cup of tea.

Easy Sourdough Discard Orange Scones Ingredients

Made with whole ingredients, these scones are ready for the oven in minutes.

Dry Ingredients

• All-purpose flour
• Baking powder
• Granulated Sugar
• Salt
• Unsalted butter

Wet Ingredients

• Sourdough discard
• Heavy cream
• Orange extract

Glaze Ingredients

• Powdered sugar
• ​Orange zest
• Orange juice
• Orange extract

Easy Sourdough Discard Orange Scones Recipe Instructions

Mixing the Sourdough Discard Orange Scone Dough

Preheat oven to 375 degrees.

While the oven heats up, measure and combine flour, baking powder, salt, and granulated sugar in a large bowl.

Grate butter with a box grater into small pieces and add to the flour mixture. Lightly toss the grated butter with the flour to coat all the bits of butter. Use a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.

Alternatively, you can use a food processor to mix the dry ingredients with the butter. Instead of grating the butter, cut it into small cubes and pulse into the flour. 

In a small bowl mix together the wet ingredients. Pour the wet ingredients into the butter-flour mixture and mix the dough using as few strokes as possible with a wooden spoon or rubber spatula until it starts to come together.

Turn the scone dough out on a lightly floured surface and knead 4-5 times until it holds its shape. Don’t overwork the dough. Form the dough into a circle roughly 6 inches across and 1 1/4 – 1 1/2 inches thick.

Use a sharp knife to cut the circles into 8 pieces. If you prefer larger scones, cut into 6 pieces. 

Line a large baking sheet with parchment paper and arrange the unbaked scones on the prepared baking sheet 2 inches apart. 

Baking the Sourdough Discard Orange Scones

Bake scones for 15-16 minutes or until a toothpick inserted comes out clean. The edges of the scones will just start to catch and turn light golden brown. If you have larger scones, bake for 18 minutes.

Let the scones rest on the pan for 5 minutes before moving to a wire rack until the scones are at room temperature. 

Mixing the Sweet Orange Glaze

While the scones bake, prepare the sweet orange glaze. 

Wash the orange and lightly zest the top layer of the orange peel using a citrus zester. Add 1/2 tablespoon of the fresh orange zest to a small bowl.

Add sifted powdered sugar. This might feel like an extra step, but it helps break up any small lumps so the glaze is nice and smooth. Mix in the orange extract and fresh orange juice until the glaze is thick, but pourable.

Spoon the glaze over the cooled scones. For the first few minutes, the glazed orange scones will be a little sticky until the glaze sets. 

Storing the Sourdough Discard Orange Scones

Store the sourdough discard orange scones in an airtight container in a single layer at room temperature up to 3 days. 

Can I Freeze the Sourdough Discard Orange Scones?

Yes, but I recommend freezing before adding the sweet orange glaze. Wrap each scone in plastic wrap and then place the wrapped scones in a plastic freezer bag for up to 3 months. Thaw the frozen scones at room temperature for a few hours and glaze before serving.

Tips

• The key to flaky scones is to use cold butter, frozen butter if you have time for it. Plan ahead and place a stick in the freezer for an hour before preparing the dough.
• I highly suggest using an organic orange since you are going to eat the zest. 
• You only want the orange-colored part of the skin. Avoid the white pith as it has a bitter flavor. 

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Sourdough Discard Orange Scones!