Potato Flake Sourdough Discard Glazed Orange Scones

Get ready to indulge in these delicious potato flake sourdough orange scones with a zesty orange glaze. They are bursting with a bright citrus flavor and a melt-in-your-mouth texture. These scones are the perfect treat for any occasion. You’ll want to add this to your scone recipes “must-try” list!

Scones always scared me because I assumed it was difficult to make them. I was so wrong! It’s truly not difficult, but you do have to follow some steps to a “T” for them turn out just right. Don’t let that scare you though! I promise, it’s much easier than you think!

What’s so great about this potato flake sourdough scone recipe?

There are so many things great about these scones but the first thing to mention is that you have two options! They can be made right away, or they can be long fermented in the refrigerator for added health benefits! Either of these options can be used with an active starter or with discard! Add this sourdough discard scone recipe to your list of things to make when you have extra sourdough discard!

The second thing is that these scone use a potato flake sourdough starter. If you choose the long fermented version, you will gain the numerous health benefits of consuming fermented grains versus grains that have not gone under a fermentation process. If you decide to skip the long ferment, don’t fret, the potato flake starter still provides a delicious flavor to these scones that is unique to any other scone recipe.

The third thing that must be mentioned is that these scones can be frozen and used for later. Making it the perfect “make-ahead” scone recipe.

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Tools Needed:

Large mixing bowl

Fork or pastry blender

Plastic wrap

Baking sheet

Parchment paper

Bench scraper or knife

Zester

Ingredients:

Frozen Butter: Cold butter adds flakiness to the scones by creating pockets of steam during baking, which lifts the dough and creates layers. This results in a tender and buttery texture. Keeping cold butter is one of the main keys to successful scones.

Oranges: Oranges provide vibrant citrus flavor to the scones, both in the dough and the glaze. Zesting the oranges adds aromatic oils and enhances the citrusy aroma, while juicing them provides acidity and sweetness to balance the richness of the dough.

All-Purpose Flour: For best results, use all purpose flour. Its protein content is less than bread flour and allows a more tender scone instead of chewy. It also gives the scones their characteristic crumbly texture while allowing them to hold their shape during baking.

Cornstarch: Cornstarch adds tenderness and lightness to the scones by inhibiting gluten formation. It helps create a delicate, tender scones texture while preventing the scones from becoming dense or tough. Don’t skip the cornstarch!

Granulated Sugar: Granulated sugar sweetens the scones and balances the acidity of the oranges. It also contributes to browning and caramelization during baking.

Baking Powder: Baking powder acts as a leavening agent, helping the scones rise and become light and fluffy. It reacts with the acidity from the orange juice to produce carbon dioxide gas, which creates air pockets in the dough.

Salt: Salt enhances the flavor of the scones and balances the sweetness of the sugar. It also strengthens the gluten in the dough, contributing to its structure and texture.

Heavy Cream: Heavy cream adds richness and moisture to the scone dough, resulting in a tender crumb and creamy texture. It also helps bind the ingredients together and provides fat for flakiness.

Potato Flake Sourdough starter discard or active: The starter adds complexity to the scones’ flavor and can add health benefits if long-fermenting. Whether using active starter or discard, it is best to stick what you’ll use for this recipe in the fridge to keep it cold.

How to make potato flake sourdough orange Scones:

Prepare the Butter and Ingredients:

Grate or finely dice frozen the butter into pea-sized pieces. Place the bowl of butter in the freezer while you gather and prepare the remaining ingredients.

Zest and Juice the Oranges:

In a small bowl use a zester to remove the zest from the oranges. In a separate bowl juice the oranges. Set aside the zest and juice for later use.

Combine Dry Ingredients:

Remove the butter from the freezer and add it back to the mixing bowl. To the bowl, add the flour, sugar, baking powder, salt, cornstarch, and half of the orange zest. Use a fork or a pastry cutter to cut in the butter until the chunks of butter are slightly smaller than the size of a pea.

If you look at photos of the dough and the scones before baking, you will notice the small chunks of butter in the dough. This is what you want to see to achieve those fluffy, tender scones.

Mix Wet Ingredients into Dough:

Add the potato flake sourdough starter, cold heavy cream, and ¼ cup of the orange juice to the dry ingredients in the mixing bowl. Stir until a dough forms, being careful not to overwork it. The dough should come together easily but should not be over-mixed.

*Tip: Keep your starter, and all of the other liquids, cold in the fridge until mixing in the dough.

Chill the Dough and Long-Fermenting Scones Directions:

Wrap the dough ball tightly in plastic wrap and refrigerate it for at least 30 minutes so that the dough gets cold. For optimal flavor development and fermentation benefits, you can refrigerate the dough overnight for 8-12 hours. Even up to 24 hours if desired.

Shape and Prepare for Baking:

After the refrigeration time, preheat the oven to 400 degrees Fahrenheit. Turn the dough out onto a clean surface, avoid adding additional flour if at all possible. Flatten it into a circle about one inch thick. Cut the dough into 8 equal pieces and transfer them to a parchment-lined baking sheet, leaving about 2 inches of space between each scone. Place the baking sheet into the freezer for 5-10 minutes while the oven finishes preheating.

You might notice in this photo that there are only 4 scones on the baking sheet. This is because I baked at two separate times. You can divide the dough in half and bake four scones right away and save the other half of the dough in the fridge and bake them tomorrow! It’s a great way to have freshly baked scones two days in a row!

Bake the Potato Flake Sourdough Orange Scones:

Once the oven is preheated, remove the baking sheet from the freezer and place in the oven immediately. Bake the scones on the middle oven rack for 15-20 minutes or until they are lightly browned. Allow the scones to cool on a wire rack before icing.

Prepare the Icing:

In a small bowl, combine the melted butter, powdered sugar, remaining orange zest, and enough orange juice to achieve the desired consistency. Aim for a drizzling consistency, adding approximately ¼ cup of orange juice. To glaze, use a spoon to pour a small amount of glaze on top of the scones. Use the back of the spoon to spread the glaze over the top of the scones, adding more glaze to achieve personal preference.

Storing your baked scones:

These scones are best enjoyed fresh, but if there are any remaining, store in an airtight container at room temperature for up to three days. If keeping them longer than that, you will want to wrap them tightly in plastic wrap and freeze them for optimal freshness.

Bake right away or long ferment?

Like mentioned above, this recipe can be made right away, or put in the fridge for a long ferment. Another great option is make half right away and save the other half in the fridge to make later!

If you decide to long ferment, the recipe doesn’t change at all. It just adds more time in the fridge.

Tips for Potato Flake Sourdough Orange Scone Success :

1. Keep Ingredients Cold: Don’t allow your ingredients to get to room temperature. Ensure that all ingredients, including butter, cream, and eggs, are kept cold throughout the preparation process. Remove from the fridge only when you are about to use that ingredient. Cold ingredients help maintain the flakiness of the scones and prevent them from spreading during baking.
2. Handle the Dough Gently: Avoid overworking the dough to prevent gluten development, which can result in tough scones. Use a light hand when mixing and shaping the dough to maintain its delicate texture.
3. Chill the Dough: Refrigerate the dough for at least 30 minutes before shaping and baking to relax the gluten and firm up the butter. This helps create flakier scones with better rise and texture.
4. Use Fresh Citrus: For optimal flavor, use fresh oranges and zest them just before incorporating them into the dough. Fresh citrus adds brightness and intensity to the scones, elevating their overall taste.
5. Customize the Glaze: Adjust the consistency of the glaze to your preference by adding more or less orange juice. For a thicker glaze, use less juice, while for a thinner drizzle, add more juice until desired consistency is reached. If you don’t want the glaze to have a strong orange flavor reduce the amount of zest in the glaze and replace some of the orange juice with milk.

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The next time you want to have some fresh, bakery style scones, remember this potato flake sourdough orange scones recipe!

Potato Flake Sourdough Orange Scones with Orange Glaze

Get ready to indulge in these delicious potato flake sourdough orange scones with a zesty orange glaze. They are bursting with a bright citrus flavor and a melt-in-your-mouth texture. These scones are the perfect treat for any occasion. You’ll want to add this to your scone recipes “must-try” list!

5 from 2 votes

Print Recipe Pin Recipe

Servings 8 scones

Equipment

• Large mixing bowl
• Fork or pastry blender
• Plastic wrap
• Baking Sheet
• Parchment Paper
• Bench scraper or knife
• Zester

Ingredients

  

Dough Ingredients:

• 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 or discard

3 oranges: zested and juiced

• 3 Tablespoons Orange Zest for dough This should be half of the amount of zest
• ¼ cup fresh orange juice for dough

Glaze:

• 1 tablespoon unsalted butter melted
• 1 ½ cup powdered sugar
• ¼ cup fresh orange juice add more to think out if desired
• 3 Tablespoons orange zest this should be the rest of the zest

Instructions

 

• Grate or finely dice frozen the butter into pea-sized pieces. Place the bowl of butter in the freezer while you gather and prepare the remaining ingredients.
• In a small bowl use a zester to remove the zest from the oranges. In a separate bowl juice the oranges. Set aside the zest and juice for later use.
• Remove the butter from the freezer and add it back to the mixing bowl. To the bowl, add the flour, sugar, baking powder, salt, cornstarch, and half of the orange zest. Use a fork or a pastry cutter to cut in the butter until the chunks of butter are slightly smaller than the size of a pea.
• Add the potato flake sourdough starter, cold heavy cream, and ¼ cup of the orange juice to the dry ingredients in the mixing bowl. Stir until a dough forms, being careful not to overwork it. The dough should come together easily but should not be over-mixed.
• Wrap the dough ball tightly in plastic wrap and refrigerate it for at least 30 minutes so that the dough gets cold. For optimal flavor development and fermentation benefits, you can refrigerate the dough overnight for 8-12 hours. Even up to 24 hours if desired.
• After the refrigeration time, preheat the oven to 400 degrees Fahrenheit. Turn the dough out onto a clean surface, avoid adding additional flour if at all possible. Flatten it into a circle about one inch thick.
• Cut the dough into 8 equal pieces and transfer them to a parchment-lined baking sheet, leaving about 2 inches of space between each scone. Place the baking sheet into the freezer for 5-10 minutes while the oven finishes preheating.
• Once the oven is preheated, remove the baking sheet from the freezer and place in the oven immediately. Bake the scones on the middle oven rack for 15-20 minutes or until they are lightly browned.
• While the scones bake prepare the glaze. In a small bowl, combine the melted butter, powdered sugar, remaining orange zest, and enough orange juice to achieve the desired consistency. Aim for a drizzling consistency, adding approximately ¼ cup of orange juice.
• Once the scones are done, allow them to cool on a wire rack before icing.
• To glaze, use a spoon to pour a small amount of glaze on top of the scones. Use the back of the spoon to spread the glaze over the top of the scones, adding more glaze to achieve personal preference.
• These scones are best enjoyed fresh, but if there are any remaining, store in an airtight container at room temperature for up to three days. If keeping them longer than that, you will want to wrap them tightly in plastic wrap and freeze them for optimal freshness.

Notes

Keep Ingredients Cold: Don’t allow your ingredients to get to room temperature. Ensure that all ingredients, including butter, cream, orange juice, and starter, are kept cold throughout the preparation process. Remove from the fridge only when you are about to use that ingredient. Cold ingredients help maintain the flakiness of the scones and prevent them from spreading during baking.

Handle the Dough Gently: Avoid overworking the dough to prevent gluten development, which can result in tough scones. Use a light hand when mixing and shaping the dough to maintain its delicate texture.

Chill the Dough: Refrigerate the dough for at least 30 minutes before shaping and baking to relax the gluten and firm up the butter. This helps create flakier scones with better rise and texture. It’s also important to place them in the freezer before baking. 

Use Fresh Citrus: For optimal flavor, use fresh oranges and zest them just before incorporating them into the dough. Fresh citrus adds brightness and intensity to the scones, elevating their overall taste.

Customize the Glaze: Adjust the consistency of the glaze to your preference by adding more or less orange juice. For a thicker glaze, use less juice, while for a thinner drizzle, add more juice until desired consistency is reached. If you don’t want the glaze to have a strong orange flavor reduce the amount of zest in the glaze and replace some of the orange juice with milk.