Potato Flake Sourdough Orange Cranberry Scones

These Potato Flake Sourdough Orange Cranberry Scones bring together the bright citrus flavor of fresh orange, the tender crumb you expect from a well-made scone dough, and the sweet-tart pop of juicy cranberries. Whether you use an active potato flake sourdough starter or potato flake sourdough starter discard, this is a great way to make use of what’s already in your kitchen.

This recipe is adapted from my original orange scones recipe and has been reimagined with festive cranberries for a holiday season twist. It’s one of those sourdough discard scone recipes that works beautifully for Christmas morning, afternoon tea, or just a slow Saturday breakfast.

And because I know some of you love flexibility in your sourdough recipes, I’ve even included an optional cranberry glaze variation at the end that takes these cranberry orange scones to the next level.

Why You’ll Love This Orange Sourdough Scone Recipe

The perfect treat for the holiday season, these flaky scones are bursting with bright orange flavor, the sweet chew of cranberries, and that unique flavor only sourdough discard scones can offer. The contrast of tender crumb inside and golden edges outside makes them irresistible.

Whether you’re serving them for afternoon tea, tucking them into a holiday brunch, or enjoying one with your morning coffee, they’ll quickly become one of your favorite add-ins to your sourdough recipes list. 

You’ll especially love that this can me made ahead of time and frozen before baking to make a super easy treat anytime you want!

Scroll down to the printable recipe card for the full ingredient list and step-by-step directions.

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Equipment

Having the right tools can make the process more enjoyable (and often lead to best results).

• Large bowl for mixing your dry and wet ingredients
• Pastry cutter or fork for cutting butter into the flour mixture (or a food processor for a faster method)
• Plastic wrap
• Baking sheet
• Parchment paper
• Bench scraper or sharp knife (or even a biscuit cutter if you want round scones)
• Zester (or use a box grater for fine zesting)

Some people like using a wedge pan to make scones. This gives them more crispy edges. You can also use a pie cutter to get evenly cut scones.

Ingredients

Dough:

• 7 tablespoons frozen unsalted butter (if using salted butter, reduce salt to ¼ teaspoon)
• 2 ¼ cups all-purpose flour
• ¼ cup cornstarch
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup heavy cream
• ½ cup potato flake starter (active starter or discard)
• Zest and juice from 3 fresh oranges
  • 3 tablespoons orange zest for the dough (about half the total zest)
  • ¼ cup fresh orange juice for the dough
• ½ cup dried cranberries, rehydrated in warm water for 20 minutes and drained well (or 1/2 cup chopped fresh cranberries)

Glaze:

• 1 tablespoon unsalted butter, melted
• 1 ½ cups powdered sugar
• 2T – 4T fresh orange juice (add more to thin, if desired)
• Remaining 3 tablespoons orange zest

Optional Cranberry Glaze Variation:

• Add 2 tablespoons finely chopped dried cranberries to the glaze
• Swap orange juice for cranberry juice for a tangy twist

Instructions

Prep the butter and citrus

Start by grating or finely dicing the frozen butter into small pieces—pea-sized is ideal for flaky scones. A box grater works beautifully for this step. Place the butter back in the freezer while you prepare the rest of your ingredients.

Zest your fresh oranges using a fine zester or microplane, then juice them into a separate bowl. You’ll be dividing the zest and juice between the dough and glaze, so keep them both handy.

Make the flour mixture

In your large bowl, combine flour, cornstarch, sugar, baking powder, salt, and half the orange zest.

Add the frozen butter and use a pastry cutter (or fork) to work it into the flour mixture until the butter is just slightly smaller than peas. If you prefer, a food processor can make quick work of this step—just pulse a few times for best results.

Form the scone dough

Add your potato flake sourdough starter (active starter or sourdough starter discard), cold heavy cream, drained cranberries, and ¼ cup orange juice to the bowl. Stir with a wooden spoon until the dough just comes together. Avoid overmixing—this is one of the most important small things you can do to keep that tender crumb.

Shape the dough into a dough ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. For deeper flavor (and the fermentation benefits of a sourdough recipe), refrigerate overnight, or even up to 48 hours.

Shape the unbaked scones

Once chilled, preheat your oven to 400°F. Turn the dough out onto a clean surface—avoid extra flour unless absolutely necessary. Flatten into a single layer circle, about 1 inch thick.

Cut into 8 wedges with a sharp knife or use a biscuit cutter for round scones. Place the unbaked scones on a prepared baking sheet lined with parchment paper, about 2 inches apart. For the best way to keep their shape, freeze for 5–10 minutes while the oven finishes preheating.

Bake

Bake on the middle oven rack for 15–20 minutes, or until the top of the scones are golden brown and fragrant.

Make the glaze

In a small bowl, combine melted butter, powdered sugar, remaining orange zest, and just enough orange juice to reach your desired consistency. If you prefer, add a splash of vanilla extract for warmth. You’re aiming for a pourable glaze that clings to the scone without running off completely.

Optional cranberry glaze variation

For a beautiful holiday finish, stir in 2 tablespoons of finely chopped dried cranberries and swap orange juice for cranberry juice. This gives a gorgeous pink color and a tart-sweet finish that pairs perfectly with the orange in the scones.

This variation is a great way to add a pop of color for Christmas morning or to gift alongside a variety box of favorite add-ins like chocolate chip scones or lemon blueberry scones.

Glaze and serve

Cool the scones slightly on a wire rack before glazing. Use a spoon to drizzle glaze over the top of the scones, spreading gently with the back of the spoon. Serve warm or at room temperature.

Storage Tips

• Leftover scones: Store in an airtight container at room temperature for up to 3 days.
• Next day: If your scones have lost a little crispness, pop them in a 325°F oven for 5–7 minutes to refresh.

Freezing Scones

These scones freeze beautifully—whether baked or unbaked.

For baked scones:Let them cool completely, then wrap tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or warm in the oven at 300°F for about 10 minutes.

For unbaked scones:
Place shaped scones in a single layer on a baking sheet, freeze until solid, then store in a freezer-safe bag. Bake directly from frozen, adding 2–3 minutes to the baking time. This is the best way to have fresh scones on hand for busy mornings.

Bake Right Away or Long Ferment?

This recipe can be made right away, or put in the fridge for a long ferment. Another great option? Make half right away and save the other half in the fridge for next day baking.

If you decide to long ferment, the recipe doesn’t change at all—it just adds more time in the fridge, which can develop deeper flavor and make for a slightly more tender crumb. It’s a small thing, but sometimes that extra overnight rest is the better way to go.

Recipe Notes for Best Results

• Keep ingredients cold – For flaky scones, cold is key. Butter, cream, and even your starter should stay chilled until the very moment you use them. Take each ingredient out of the fridge only when you’re ready to add it to the flour mixture. This helps the butter stay in small pieces, which melts in the oven and creates that tender crumb instead of spreading.
• Handle the scone dough gently – Resist the urge to overmix. The more you work the dough, the more gluten develops, which can lead to a tougher texture. A gentle touch when mixing and shaping is the secret to a light, delicious scone.
• Chill before baking – Pop your unbaked scones into the fridge for at least 30 minutes before baking. This gives the gluten a chance to relax and the butter time to firm back up, resulting in a higher rise and a flakier texture.
• Use fresh citrus – Zest and juice your orange right before adding it to the dough. Fresh zest brings a bright citrus flavor that truly shines in these orange sourdough scones.

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