Easy Sourdough Discard Orange Scones Recipe
This sourdough discard orange scone recipe has a bright citrus flavor with just the right amount of sweetness and is the perfect way to use up sourdough discard.
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Ingredients
Dry Ingredients
- 2 cups all-purpose flour 250 g
- ⅓ cup granulated sugar 67g
- 1 T baking powder 15 g
- ½ tsp salt
- ½ cup unsalted butter
Wet Ingredients
- ½ cup sourdough discard 125 g
- 6 T heavy cream 90 g
- 1 tsp orange extract
Sweet Orange Glaze
- 1 cup powdered sugar 130 g
- ½ T orange zest
- 2-3 T orange juice
- ½ tsp orange extract
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.Using a sharp knife 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 are baking, 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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 347.2kcalCarbohydrates: 48.4gProtein: 3.7gFat: 15.9gSaturated Fat: 9.9gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 43.2mgSodium: 310mgPotassium: 57.6mgFiber: 0.9gSugar: 23.8gVitamin A: 530IUVitamin C: 2.7mgCalcium: 105.1mgIron: 1.7mg
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