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
Printables and quizzes for cottage bakers — no paywall on the guides.
- 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 Journal entries are recipe, craft, and cottage-food notes for home bakers. Recipes assume an active starter and basic equipment. Cottage food sales are governed by your state's law — start with the free state directory, check a product with Can I sell this?, or grab a label template. Not legal advice.
