Cranberry Orange Sourdough Scones

5 from 3 votes

Updated Dec 09, 2025

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These Cranberry Orange Sourdough Scones are bursting with tart fresh cranberries, bright orange zest, and a sweet orange glaze. They’re soft, tender, and have a cake-like texture. It’s everything you want in a festive holiday treat!

Six Sourdough cranberry orange scones on a white round platter with oranges and cranberries scattered around.

The tartness from the cranberries paired with the natural sweetness of the orange and the sweet glaze on top, creates a delicious blend of flavors! If you love this flavor combination, be sure to also try my Cranberry Orange Sourdough Focaccia and Cranberry Orange Sourdough Muffins.

Why you will love this recipe
Important Ingredients and Substitutions
Instructions for Cranberry Orange Sourdough Scone recipe
Recipe Tips
Storage instructions
Recipe FAQ
More sourdough Holiday Recipes
Cranberry Orange Sourdough Scones Recipe

Why you will love this recipe

Tender and flaky pastry – These Cranberry Orange Sourdough Scones have the best texture and practically melt in your mouth. No dry scones here! And be sure to also try my Sourdough Gingerbread Scones, too!
Simple ingredients – All you need are a few pantry staples and fresh cranberries and oranges to make this seriously delicious fall or winter breakfast treat.
Ready in under 30 minutes – This is an easy bake to make when you are short on time. It is easy to whip up and has a short bake time.

Important Ingredients and Substitutions

cranberry orange sourdough scone ingredients in bowls on a gray board.

Fresh Cranberries – I cut the cranberries in half so you get a pop of the tart flavor in every bite. if you use frozen cranberries, just add them directly into the dough, do not defrost first. You can also use dried cranberries if you don’t have fresh.
Orange juice – I squeezed the juice out of the orange I zested, but you could also use store-bought orange juice, too. I needed 2 large oranges to have enough juice for the scones and icing.
Orange zest – You will need the zest from about 1 orange. Adding the zest really brings out the orange flavor and adds an extra burst of citrus. If you love orange flavor, don’t miss my Sourdough Chocolate Orange Cookies.
Sourdough discard – The sourdough discard adds flavor and moisture to the scones. Be sure to use cold sourdough discard from the fridge to help keep the butter super cold.
Butter – The trick is to use frozen butter. This helps create the light and tender texture that you also see in recipes like Sourdough Biscuits and Pumpkin Sourdough Scones. Add the stick of butter to the freezer for 20-30 minutes before grating it into the flour mixture.

See all the ingredients and amounts in the recipe card below.

Instructions for Cranberry Orange Sourdough Scone recipe

cranberries and orange zest with dry ingredients in a white bowl for cranberry orange sourdough scones.

Step 1: In a large bowl, combine the sugar and orange zest. Rub the mixture together in between your fingers to help release the oils from the zest. Then mix in the all-purpose flour, baking soda, baking powder, salt, and cranberries.

Step 2: Shred the frozen butter and toss in the dry ingredients.

Wet ingredients mixed together in a glass bowl for cranberry orange sourdough scones.

Step 3: Mix the wet ingredients together in a separate bowl.

Wet and dry ingredients mixed together and placed on a gray counter before kneading together.

Step 4: Pour the wet ingredients into the dry ingredients and mix with a fork or Danish dough whisk until the dough begins to come together. Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together.

Sourdough cranberry orange sourdough scones dough in a round 8 inch disc.

Step 5: Shape the dough into an 8-inch circle.

Sourdough cranberry orange sourdough scones dough in a round 8 inch disc cut into 8 triangles.

Step 6: Cut the dough into 8 equal wedges using a bench scraper or a sharp knife.

8 cranberry orange sourdough scones on a piece of parchment paper under a baking sheet.

Step 7: Place the dough wedges on a baking sheet lined with parchment paper.

8 baked cranberry orange sourdough scones on a piece of parchment paper under a baking sheet.

Step 8: Bake scones in a preheated 425°F oven for 12-14 minutes or until they are lightly golden brown on the edges and top. Don’t over-bake or they will get dry. Remove from the oven and transfer to a wire rack.

Orange glaze in a small white bowl on a gray counter.

Step 9: In a small bowl, whisk together the powdered sugar and orange juice.

8 baked cranberry orange sourdough scones drizzled in a orange gloze on a piece of parchment paper under a baking sheet.

Step 10: Drizzle the icing over the baked cranberry orange sourdough scones.

Recipe Tips

Use cold ingredients. One of my best tips for flaky, tender scones is to use cold discard and frozen butter. The colder the ingredients, the better. If your discard is at room temperature and/or butter is not frozen, place the scones in the refrigerator for at least 30 minutes or more to chill before baking, or the scones will spread.
Don’t over knead the dough. It will be flaky when mixing. Over kneading will turn a tender scone tough due to the gluten development.

Storage instructions

To store the sourdough discard cranberry orange scones, add them to an airtight container or wrap in plastic wrap. You can keep them on the counter at room temperature for 2-3 days or in the fridge for up to a week. You can reheat them in a 300°F oven until they are warmed through or in the microwave for 15 seconds.

If you would like to freeze, wrap the leftovers in plastic or store them in an airtight container and freeze them for up to 3 months. To thaw, you can leave them on the counter or add them to a 300°F oven or microwave until warmed through.

You can also freeze unbaked scones. Once the scones are cut wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.

A cranberry orange sourdough scone broke in half.

Recipe FAQ

Can I use frozen cranberries instead of fresh in this Cranberry Orange Sourdough Scone recipe?

Yes, you can use frozen cranberries instead of fresh if you would like. Do not defrost them first, just add them directly into the dough.

Can I use dried cranberries instead of fresh cranberries in this sourdough scone recipe?

I prefer fresh or frozen cranberries, but you can use the same amount of dried cranberries in the recipe.

Why are my scones spreading when baked?

The scones will spread if the ingredients in the scones are not cold enough. That is why it is important to use cold butter and discard and be sure to not skip the step of freezing your butter. If the dough is getting warm or sticky when working with it wrap the dough in plastic wrap and place in the fridge for at least 30 minutes before baking.

Can I prepare the scones in advance?

Yes! Once the dough is shaped into the circle, wrap it in plastic wrap and place it in the fridge for up to 3 days. When you are ready to bake, cut the dough into wedges and place on your baking sheet and bake.

You can also freeze unbaked scones. Once the scones are cut wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.

Can I use active sourdough starter instead of discard?

Yes, either discard or active starter will work in this recipe. Just be sure that it is cold so it helps keep the butter cold.