Holiday7 min read·Recipe
Christmas sourdough scones
Christmas sourdough scones made with discard, cream, butter, orange zest, cranberries, and a simple glaze.
Christmas sourdough scones are a smart holiday bake because they use discard, freeze well, and feel special with very little decoration.
why this works
Discard adds tenderness and subtle tang. Cold butter keeps the scones flaky, while cranberry and orange make them unmistakably seasonal.
ingredients
- Flour
- 300 g
- Sugar
- 60 g
- Baking powder
- 12 g
- Salt
- 5 g
- Cold butter
- 115 g cubed
- Sourdough discard
- 100 g
- Cream
- 120 g
- Cranberries
- 90 g dried
- Orange zest
- 1 orange
method
- Whisk dry ingredients.
- Cut in cold butter until pea-sized.
- Mix discard and cream, then fold into dry mixture.
- Add cranberries and orange zest.
- Pat into a round, cut wedges, chill 20 minutes.
- Bake at 400°F for 18-22 minutes and glaze after cooling.
baker notes
- Do not overmix; shaggy dough is better than smooth dough.
- Freeze unbaked wedges and bake from frozen with 2-4 extra minutes.
- Use lemon glaze if orange feels too sweet.
where to go next
For more holiday bakes, see sourdough star bread and Christmas sourdough loaves.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.