Sourdough Orange Scones with Orange Glaze
These sourdough oranges scones with orange glaze are the perfect sweet treat. Fresh orange juice and zest are mixed into the dough and glaze for bursts of flavor. The sourdough adds a tang that balances out the sweetness for the best tasting bite!
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If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
These scones feel like sunshine every time I make them. As soon as I start to zest and juice the fresh oranges, our kitchen smells so fresh!
They bring summer sunshine to cold wintery days! Thankfully, we don’t have too many of them here in Tennessee.
My Sourdough Orange Scone Recipe
My sourdough orange scones with orange glaze have the perfect sweetness. To avoid an overly sweet flavor, I developed the scones themselves to be a little less sweet. This allows the perfect balance when adding the glaze.
Making Scones with Sourdough
When you make scones with sourdough, you get gut benefits from the cultures. If you long ferment the dough in the fridge for 12-24 hours before baking, those cultures ferment the other ingredients. This creates even more gut benefits!
Ingredients for the Sourdough Orange Scones
- all-purpose flour
- cane sugar
- salt
- baking powder
- orange zest (about 1 1/2 oranges)
- salted stick butter (NEEDS TO BE COLD!)
- milk
- sourdough discard (NEEDS TO BE THICK NOT RUNNY!)
- pure vanilla extract
- large egg
- orange juice (about 1 1/2 oranges)
Ingredients for the Orange Glaze
- powdered sugar
- orange zest
- orange juice
Helpful Kitchen Tools
How to Make Sourdough Orange Scones with Orange Glaze
Make the Dough
Begin by combining flour, sugar, salt, baking powder and orange zest in a mixing bowl.
Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form. Stir butter pieces into the dry mixture to spread them out.
Add milk, sourdough starter (thick not runny), vanilla, egg, and orange juice. Mix gently using a spoon, then use your hands to completely incorporate the flour if needed. The dough WILL BE STICKY!
Chilling Options (DON’T SKIP!)
- Option 1 – QUICK SCONES: Place dough, covered with a lid or Saran Wrap, in FREEZER for 10-15 minutes before shaping scones. Not the fridge.
- Option 2 – LONG FERMENTED SCONES: If you want to long ferment the dough so the sourdough can ferment the other ingredients and give you more gut benefits, place the dough in the fridge, covered, for 12-24 hours. If you do this you do not have to do option 1.
Shape Scones
Preheat the oven to 400°F.
After chilling, turn out the dough onto a lightly floured surface and knead it gently for about 10-15 seconds. Dust with a little flour if sticking.
Shape the dough into a 2-inch-high, 6-inch-diameter circle.
Slice the dough into 8 pieces like a pie, placing them 2 inches apart on a large sheet pan lined with parchment paper.
Bake Scones and Glaze
Bake scones at 400 degrees Fahrenheit for 18–20 minutes.
Optional: While they’re baking, make the glaze by whisking together powdered sugar and orange juice glaze until combined in a small bowl.
After scones bake and cool, drizzle glaze over the tops if desired and enjoy!
My Best Sourdough Scone Baking Tips
- Use cold-stick butter and never margarine.
- Use a box grater (cheese grater) to shred butter instead of cutting it into the flour with a fork.
- Avoid overworking your dough.
- Don’t skip over chilling your scones in the fridge or freezer.
Storing Glazed Orange Scones
Store scones in an airtight container for 3-4 days at room temperature or 5 days in the fridge. However, they are best if enjoyed within 3 days for freshness.
If stacking, place parchment paper between the scones to prevent sticking.
Reheating Scones with a Glaze
I like to pop my scones into the oven or toaster oven at 400 degrees for about 5 minutes. This reheats them while keeping the texture. I don’t recommend microwaving them.
Frequently Asked Questions
Yes, you can freeze them baked or unbaked. If freezing them unbaked, wrap each scone in parchment paper and place into a freezer-safe container or baggie.
These scones will last up to 2-3 months in the freezer, unbaked. When you’re ready to bake, pop them straight into the oven without thawing. Add 2-4 minutes to the baking time.
If freezing them already baked, store in a freezer-safe container or baggie. They’ll last 3 months in the freezer. Thaw in the fridge or on the counter.
I highly recommend using salted stick butter for this recipe.
Of course! Just follow the long fermented option in the recipe under the chilling section.
More Sourdough Scone Recipes
- Sourdough Apple Cheddar Scones
- Sourdough Lemon Poppy Seed Scones
- Sourdough Jalapeno Popper Scones
- Sourdough Chocolate Chip Scones
- Sourdough Derby Pie Scones (chocolate chip walnut scones)
- Sourdough Banana Walnut Scones
If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag @plumbranchhome
Recipe
Sourdough Orange Scones (with Orange Glaze)
Ingredients
Scones
- 2 1/4 cups all-purpose flour
- 1/2 cup cane sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 4 tsp orange zest (about 1 1/2 oranges)
- 6 Tbsp salted stick butter (NEEDS TO BE COLD!)
- 1/2 cup milk
- 1/2 cup sourdough discard (see notes below!)
- 1/2 tsp pure vanilla extract
- 1 egg
- 4 Tbsp orange juice (about 1 1/2 oranges)
Glaze
- 1/2 cup powdered sugar
- 1 tsp orange zest
- 2 Tbsp orange juice
Instructions
Make the Dough
- Begin by combining flour, sugar, salt, baking powder and orange zest in a mixing bowl.
- Incorporate butter by using a cheese grater (large side) or cutting it into the mixture with a fork until pea-sized pieces form. Stir butter pieces into the dry mixture to spread them out.
- Add milk, sourdough starter (thick not runny), vanilla, egg, and orange juice. Mix gently using a spoon, then use your hands to completely incorporate the flour if needed. The dough WILL BE STICKY!
Chilling Options (DON'T SKIP!)
- Option 1 – QUICK SCONES: Place dough, covered with a lid or Saran Wrap, in FREEZER for 10-15 minutes before shaping scones. Not the fridge.
- Option 2 – LONG FERMENTED SCONES: If you want to long ferment the dough so the sourdough can ferment the other ingredients and give you more gut benefits, place the dough in the fridge, covered, for 12-24 hours. If you do this you do not have to do option 1.
Shape Scones
- Preheat the oven to 400°F.
- After chilling, turn out the dough onto a lightly floured surface and knead it gently for about 10-15 seconds. Dust with a little flour if sticking.
- Shape the dough into a 2-inch-high, 6-inch-diameter circle.
- Slice the dough into 8 pieces like a pie, placing them 2 inches apart on a large sheet pan lined with parchment paper.
Bake Scones and Glaze
- Bake scones at 400 degrees Fahrenheit for 18–20 minutes.
- Optional: While they're baking, make the glaze by whisking together powdered sugar and orange juice glaze until combined in a small bowl.
- After scones bake and cool, drizzle glaze over the tops if desired and enjoy!
Delicious recipe!!
Love the orange 🍊 flavor, so refreshing.
Thank you PBH for creating an awesome recipe!!
Thank you so much!! I’m so glad you love them!