These Sourdough Orange Cranberry scones , with the addition of essential oils, is perfect for gatherings or a weekend treat. Sweetened with honey only, you can feel good about eating these.
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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 Sourdough Orange Cranberry scones. The mixture of sweet and tart is such a cozy and delicious flavor.
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. In the Summer months try fruits like apricots or peaches and in the Spring time, blueberries!
My kids love waking up to this sweet breakfast treat. You could even prepare the dough the night before and keep the prepared scones in the fridge, covered, overnight. Then, just remove the cover and start the oven in the morning and you have breakfast taken care of! I especially love this recipe for Christmas morning. In fact, I hope to make this recipe a tradition in my home for Christmas breakfast for generations to come.
Pin it for later!
What is Sourdough?
Sourdough is a way of fermenting grains via a “starter”. Sourdough products are so much easier to digest Sourdough than those without it. This is because the starter in Sourdough product is basically pre-digesting the food, making less work for our bodies to do. This is the traditional way to prepare grains and rise recipes for baking.
There are so many ways to create a Sourdough starter. The process I use begins with combining flour and water. “Feeding” and “discarding” part of the starter is how the grains begin to ferment, feeding off the natural yeast in the air.
Once you begin the process of creating a starter, it will be ready to use in recipes in about a week after being fed and discarded from.
There are also methods of creating Sourdough with a culture in a packet from trustworthy companies like, Cultures for Health.
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
The Essential Oil I use in this recipe is doTERRA’s Wild Orange. I trust this brand due to their commitment to purity and potency, it is unmatched in the Essential Oil industry. I would not recommend using any brand that is not CPTG since you will be consuming the oil.
Tools You Will Need
- Food processor (This is the one I love and use daily) *NOTE: You can also just use a blender. My food processor recently broke and I’ll be using my blender until I can get a new one.
- Cutting board
- Baking sheet or stone(I love this brand of Stoneware, it’s the only one I’ve used)
- Knife or pizza cutter
- Parchment paper
- Wire cooling rack (a plate would also work)
Sourdough Orange Cranberry Scone Recipe
- Einkorn All purpose flour
- Sourdough starter, discard is okay
- Wild Orange Essential Oil
- Orange zest (Organic)
- Baking Powder
- Baking Soda
- Fresh or Dried Cranberries
How To Make Orange 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 too much.
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- 1/2 inch thick.
Next, use a pizza cutter to slice the dough into 8 even sections.
For easy cleanup, consider using parchment paper. Transfer to preheated 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.
Move the scones to a cooling rack and allow to completely cool.
Enjoy them plain if you’d like, they are plenty delicious that way. To take this sweet treat up a notch whip up the essential oil orange glaze recipe listed below to drizzle over top of the scones. If you plan to freeze any scones for later, be sure to leave the glaze off. You can try freezing the glaze separately, I haven’t tried it. For best results, make the glaze fresh.
Supplies You Will Need To Make The Glaze
- Small bowl
Orange Glaze Recipe
- 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 Orange Cranberry 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.
Tips for Making Orange Cranberry Scones with Orange Glaze
- Be sure your butter is nice and cold before adding it to the flour. Grass-fed is the best to use.
- This recipe works great with sourdough discard or active.
- If you do not have a food processor, a wooden spoon and a bowl can be used to mix up this recipe. A blender will also work great.
- 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.
- The scones can be frozen for a later use either once flatten and sliced into an 8 section wheel, or after baked. For best results, consume within 1 month.
- Fresh or frozen Blueberries would be a great variation of these scones during the Spring and Summer months.
Variation Ideas for Sourdough scones
- 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!
If you try this recipe , I’d love for you to give it 5 stars! If you try a variation of this recipe, let me know what you think in the comments below.
For more Sourdough recipes from My Abiding Home:
- Easy Sourdough Bread Loaf Recipe | Perfect Sandwich Bread
- Sourdough Einkorn Crescent Rolls Simple Recipe
- Sourdough Tortillas with Einkorn Flour
- Homemade Einkorn Sourdough Berry Pop Tarts Simple Recipe
Sourdough Orange Cranberry Scones with Essential Oils
- 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 Organic
- 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
- 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.