Fresh Milled Sourdough Discard Cranberry Orange Scones

5 from 1 vote

Freshly milled sourdough discard cranberry orange scones are a delightful blend of tangy and sweet flavors, perfect for any time of the day.

Course Breakfast

Cuisine American

Keyword Cranberry Orange Scones, Easy Sourdough Recipe, Scones, Sourdough Discard, Sourdough Recipe, Sourdough Scones, Sourdough Starter

Prep Time 5

Cook Time 15

Total Time 20

Servings scones

Calories 320kcal

Author Mary Rose

2 1/2 cups fresh milled flour (Mill 1 2/3 cup wheat berries) I use soft white wheat
1/3 cup olive oil
1/2 cup sourdough discard
1/4 cup milk
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup fresh cranberries
1 orange for zest and juice halved
1/4 cup date sugar or powdered sugar for glaze
6-8 tbsp milk for glaze

Mill 1 2/3 cup wheat berries.
Preheat oven to 425 degrees F.
Rinse and drain the cranberries and toss with 2 tablespoons of flour. Sit aside.
In a large bowl, add the flour, salt, baking soda, and baking powder. Mix well.
Pour the olive oil over the flour mixture and use a pastry cutter or fork to mix until coarse crumbs form.
Add the milk, the juice and zest of half the orange, and the sourdough starter.
Mix until just combined. Don't over work the dough or you will have tough scones.
Fold in the cranberries.
On a lightly flour surface, turn the scone dough and gently shape into a circle that is 1/2-3/4 inch thick.
Cut the circle in half and the halves in half for a total of 8 scones.
Brush tops with milk (optional).
Bake in preheated oven for 12-15 minutes or until lightly golden brown.
While they are baking, make the glaze.
Add the sugar and zest to a small bowl. Add the juice of the other half of the orange and drizzle in just enough milk to make a glaze that can be drizzled.
Place baked scones on a wire rack and drizzle with the glaze.

Store in an airtight container on the counter for up to 3 days.

Store in an airtight container in the fridge for 5-7 days.