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!
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!
Notes
Important Starter Information: Anytime you bake with a fresh fruit scone, you’ll want to thicken your starter before using it. Feed it a 2:1 ratio of flour to water or just flour to ensure the consistency is like a thick pancake batter.
This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).
For more information about storage, freezing, and serving please see the blog post.
Sourdough Baking Disclaimer
I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes even if you’re using discard.
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Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!