Orange Cranberry Scones

When it comes to scones, there's nothing like a warm, soft, buttery, crumbly scone. I remember the first time I had one, my mom described it as if a muffin and biscuit had a baby--and I still think of it this way today!

One thing I love about sourdough discard recipes is that the flavor is just unmatched. Combine that with the perfect mix of orange and cranberry in these scones, and I'm positive you'll love this recipe.

When I first wanted to make these scones, I knew I had an influx of cranberries in my refrigerator, but didn't know what to do with them. They remind me of winter, so I wanted the recipe to reflect that. The first batch didn't have the orange zest, but when we added it, it screamed winter warmth, and it worked so well.

Before we get started, just trust me when I say that these are not intimidating. You can do it!

How to make Orange Cranberry Scones:

Tools you may need:

• Grater

• Rolling Pin

• Pastry Mat

• Pastry Cutter

Ingredients:

• 2 cups of flour

• 1/2 cup sugar

• 1/2 tsp salt

• 1 Tbsp baking powder

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1 stick of butter (the colder, the better!)

• 1 cup of cranberries

• 1 T orange zest (I zested two Cuties and it it came to exactly a tablespoon)

• 1/3-1/2 cup of sourdough discard

• 1 large egg

• 1 teaspoon vanilla

• 4 Tbsp milk

Instructions:

1. In a large bowl, combine your flour, sugar, salt, baking powder, cinnamon, nutmeg, and orange zest.

2. Grate your butter into your dry ingredients and fold in with your hands.

3. After butter has been mixed in, add your cup of cranberries and make sure they're distributed all throughout dry ingredients, and coated in flour. (This will keep them from sinking to the bottom of the scones).

4. In a separate bowl, whisk together your discard, egg, vanilla, and milk.

5. Pour your wet ingredients into your dry ingredients and fold.

6. Once dough has come together, pour out onto pastry mat or very lightly floured surface.

7. Roll out into a circle, about 9 inches in diameter (This is why I love the pastry mat so much--it takes all of the guessing out of this part.)

8. Cut the dough into 8 equal parts and place on a baking sheet lined with parchment paper.

9. Place scones in refrigerator for 30 minutes-3 hours.

10. When ready to bake, bake on 400 for 20-25 minutes.

This recipe makes me so excited for spring and summer flavors. What flavor should we try next?