This Sourdough orange Cranberry scone with essential oils recipe is sure to please. Sweetened with honey only and utilizing CPTG essential oils, these scones have quickly became a favorite in our home.
It’s currently Winter and I am fixing all the comfort foods lately. This time of the year is so perfect for festive foods such as these scones. The Cranberry and Orange flavors in these scones create such a cozy and delicious mixture.
But, this recipe isn’t just good for the Winter months. In fact, you can make these scones any time of the year and just swap out the Cranberries for whatever fruit is currently in Season.
Waking up to these scones in the morning is such a treat. You could even prepare the dough the night before and keep them in the oven overnight. Then, just pop them in the oven in the morning and you have breakfast taken care of! I especially love this recipe for Christmas morning. Making them for breakfast Christmas morning has become a new tradition in our home.
We will make them year after year and I hope my kids carry on the tradition, they are THAT good. Even my toddler enjoys the flavor of fresh, tart Cranberries mixed with the citrus.
What is Sourdough?
Sourdough is a product that contains a yeast to help it rise. It is so much easier to digest Sourdough than those without it. This is because the starter in Sourdough basically is already breaking the product down, making it easier to digest. This is the old fashioned way to rise baked goods.
The process of creating a starter begins with combining flour and water. “Feeding” and “discarding” part of the starter is the process that ferments the grains. Once you begin the process of creating a starter, it will be ready to use in recipes in a about a week after being fed and discarded from.
If you want to make a Sourdough starter from scratch, I recommend following this recipe guide to do so. Sourdough starter can become a family heirloom and passed down through the generations of your family. It only gets better and easier to use with time!
Using essential oils in this recipe
This recipe utilizes a powerful and fresh citrus oil called, Wild Orange. The Essential Oil brand I use is called doTERRA. Their commitment to purity and potency is unmatched in the Essential Oil industry. This scone recipe can also be made without Essential Oils if you do not have any. I would not recommend using a brand that is not CPTG since you will be consuming the oil in this recipe. Know your Essential Oil company well so that you can trust the safety and potency of their products.
Tools you will need
- Food processor (I have a Ninja and love it!)
- Cutting board
- Baking sheet or stone(Cast Iron or Stoneware are my favorite options.)
- Knife or pizza cutter
- Parchment paper
- Wire cooling rack
Sourdough orange Cranberry scones with essential oils recipe
You will need:
21/2 cups Einkorn All purpose flour (Unbleached all purpose can be used alternatively)
1/4 cup of yogurt (Raw homemade yogurt is my preference)
1/2 cup Sourdough starter (discard can be used)
1/2 cup raw, local honey
2 drops Wild Orange essential oil
1/2 tsp. of Orange zest
1 egg
12 Tbsps. Grass fed butter
11/2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. salt
1/4-1/2 cup of fresh or dried Cranberries
How To Make Sourdough Cranberry Scones with Essential Oils
First, combine the flour and butter in a food processor. Pulse until pea sized pebbles are formed. Move as quickly as possible to keep the butter from warming up.
Secondly, add all remaining ingredients, besides the Cranberries, to the food processor and pulse just until combined.
You don’t want to over mix it or the scones will not rise as well. Consequently, the scones may also become more dense if the dough is over mixed.
Add the Cranberries and pulse just a couple of times to cut up the Cranberries slightly.
Place the dough on a lightly floured surface. Roll out the dough to about 1/4 inch thick.
Next, use a pizza cutter to slice the dough into 8 even sections.
For easy cleanup, transfer the dough wheel to a parchment lined baking stone or sheet.
Bake at 400 degrees for 15-17 minutes, until lightly browned.
Remove the scones from the oven and let them rest on the stone or baking sheet for 5 minutes.
After 5 minutes move the scones to a cooling rack and allow to completely cool.
Enjoy them plain, they are plenty delicious that way, or take this sweet treat up a notch. Whip up the essential oil orange glaze recipe listed below to drizzle over top of the scones.
Orange glaze recipe
You will need:
- Powdered sugar
- Pure organic Maple syrup
- Orange zest
- Grass fed butter
- Juice from an Orange
- Pure Vanilla Extract
How to make the Orange glaze
- In a small bowl, combine 3/4 cup of powdered sugar with 11/2 Tbsps. of melted butter.
- Mix with a whisk until fully incorporated.
- Add to the bowl: 1/2 tsp. of orange zest, 2 drops of doTERRA’s Wild Orange essential oil, 1/4 tsp. Pure Vanilla extract, and 1/4tsp. of Pure organic Maple syrup.
- Whisk until fully incorporated.
- Once the scones are completely cooled, drizzle the glaze over the top and enjoy. These scones will keep in the fridge for about 3 days but are best enjoyed same day.
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Tips for making Sourdough Orange Cranberry scones and orange glaze
- Be sure your butter is nice and cold before adding it to the flour.
- This recipe works great with sourdough discard.
- If you do not have a food processor, a wooden spoon and a bowl can be used to mix up this recipe,
- Dried Cranberries can be used in lieu of fresh. But, I do recommend using fresh if they are in season.
- If you do not have Wild Orange essential oil, that’s okay, you can still make this recipe. Instead, use 2 Tbsp. of freshly squeezed Orange juice.
- To make the Orange glaze without essential oil, add 1 Tbsp. of freshly squeezed Orange juice in lieu of the Wild Orange Essential Oil in the glaze recipe listed above.
- Both the scones and the glaze freeze well. For best results, consume within 1 month.
- Fresh or frozen Blueberries would be a great variation of these scones, give it a try!
Here’s some ideas to create a variation of these Sourdough scones
- Blueberry
- Chocolate chip with coconut
- Strawberry with cream cheese
- Apple cinnamon
- Peaches with cream cheese
The possibilities are endless. Let your creativity take over and try something new.
Other dessert recipes from My abiding home:
The Best Crowd Pleaser Cookies
If you try this recipe , I’d love for you to give it 5 stars!
Comment below with your favorite variation of this recipe.
Sourdough Orange Cranberry scones with Essential Oils
Ingredients
- 21/2 Cups All Purpose Einkorn flour Unbleached All Purpose can be substituted
- 1/4 Cup Yogurt Raw, homemade is the best choice
- 1/2 Cup Sourdough starter Can use discard
- 1/2 Cup Raw Honey local preferred
- 2 drops Wild Orange Essential Oil CPTG
- 1/2 tsp. Orange zest Use organic if possible
- 1 Egg
- 12 Tbsps. Grass fed butter
- 1/12 tsps. Baking powder
- 1/2 tsp. Baking soda
- 1/2 tsp. Salt Pink Himalayan or Grey Sea Salt
- 1/4-1/2 Cup Fresh Cranberries Use organic if possible
Orange Glaze ingredients
- ¾ Cup Powdered Sugar
- 1½ Tbsps. Melted Grass fed butter
- ½ tsp. Orange zest Use organic if possible
- 2 drops Wild Orange Essential Oil CPTG
- ¼ tsp. Pure Vanilla Extract
- ¼ tsp. Organic Maple syrup
Instructions
- First, combine the flour and butter in a food processor. Pulse until pea sized pebbles are formed. Remember to move as quickly as possible.
- Secondly, add all remaining ingredients, besides the Cranberries, to the food processor and pulse just until combined. Be sure not to over mix it or the scones will not rise as well. Consequently, the scones may also become more dense if the dough is over mixed.
- Next, add the Cranberries and pulse just a couple of times to cut up the Cranberries slightly.
- Place the dough on a lightly floured surface. Roll out the dough to about 1/4 inch thick. Use a pizza cutter to slice the dough into 8 even sections. Transfer the scones to a parchment lined baking stone. Parchment paper makes for easy cleanup,, which I am all for.
- Bake at 400 degrees for 15-17 minutes, until lightly browned.
Orange Glaze instructions
- In a small bowl combine 3/4 cup of powdered sugar with 11/2 Tbsps. of melted butter. Mix with a whisk until fully incorporated.
- Add to the bowl: 1/2 tsp. of orange zest, 2 drops of doTERRA's Wild Orange essential oil, 1/4 tsp. Pure Vanilla extract, and 1/4tsp. of Pure organic Maple syrup.
- Whisk until fully incorporated.
- Drizzle over completely cooled Sourdough orange Cranberry scones and enjoy. These scones will keep in the fridge for about 3 days but are best enjoyed same day.
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