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.
Ingredients
Dough:
- 7 Tbsp frozen unsalted butter
- 2 ¼ cups all-purpose flour
- ¼ cup cornstarch
- 3 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ¾ cup heavy cream cold
- ½ cup potato flake starter active or discard
- Zest & juice from 3 oranges divide between dough & glaze
- ½ cup cranberries rehydrated & drained (or use 1/2 cup chopped fresh cranberries)
Glaze:
- 1 Tbsp butter melted
- 1 ½ cups powdered sugar
- 2 –4 Tbsp orange juice
- Remaining 3 Tbsp orange zest
Optional Cranberry Glaze Variations:
- 2 Tbsp finely chopped dried cranberries
- Substitute orange juice with cranberry juice
Instructions
- Prep butter & citrus: Grate or dice frozen butter into pea-sized pieces; keep in freezer. Zest & juice oranges, dividing between dough & glaze.
- Mix dry ingredients: In a large bowl, combine flour, cornstarch, sugar, baking powder, salt, half the zest. Cut in butter until pea-sized pieces remain.
- Form dough: Stir in starter, cream, cranberries, ¼ cup orange juice until just combined. Do not overmix. Shape into ball, wrap, refrigerate 30 min–48 hrs.
- Shape scones: Preheat oven 400°F. Flatten dough to 1” thick circle; cut into 8 wedges (or use biscuit cutter). Place on parchment-lined sheet, 2” apart; freeze for 5–10 min before baking.
- Bake: 15–20 min, until golden.
- Glaze: Mix melted butter, powdered sugar, remaining zest, orange juice to pourable consistency. Drizzle over cooled scones. Optional: add cranberries or cranberry juice for variation.
Notes
Keep ingredients cold for flaky scones.
Handle dough gently; avoid overmixing.
Chill before baking for higher rise & flakier texture.
Scones freeze well baked or unbaked. Bake unbaked from frozen, adding 2–3 min.