I kn0w some of you are still on that sourdough craze! While some might have enjoyed making sourdough just during the quarantine, others of you have adopted it as your own. You’ve fed the sourdough starter consistently, for month and month, making sure everything is perfect to have the perfect starter. And I respect you for that! And I bet, much like me, you hate throwing away the discard starter. I bet you search the internet looking for the perfect recipes to use with your sourdough starter. And look no further! These Vegan Cranberry Orange Sourdough Scones are a delicious way to use your sourdough discard!
For the Dairy-free margarine, I used Earth Balance. Which you can get in both Vegan and Soy-Free! For the egg replacer, I love Bob’s Red Mill egg replacer, but I’m sure you could use any egg substitute you like! Bob’s Red Mill Egg Replacer is also Vegan and gluten-free! For Non-Dairy Milk, I love Califia Farms Oat Milk. It’s Vegan, Soy-free, and Gluten-Free! You can use any milk you like, but I adore oat milk! Finally, if you want some more information about making a sourdough starter, I would refer you to google! I’m serious. That’s how I started making my starter. Do a lot of research before you start your starter and I’m sure you’ll do fine!
If you want another sourdough recipe check out these Vegan Sourdough Chocolate Chip Scones! And if you like scones, but don’t have a sourdough starter, no worries! Check out these Lemon Blueberry Thyme Scones! And of course, if you don’t like scones in general, then check out any of my other Breakfast recipes!
I hope you love these Vegan Cranberry Orange Sourdough Scones! The combination of cranberry and orange is simply divine! I promise, you’ll love them!
Vegan Cranberry Orange Sourdough Scones
These Vegan Cranberry Orange Sourdough Scones are crisp on the outside and soft on the inside with a subtle orange and cranberry flavor that makes these scones a delicious treat. The sourdough starter is added to give them a unique sourdough taste and it’s a great way to use up the discard from your starter....
- Prep Time: 45m
- Cook Time: 20m
- Total Time: 1h 5m
Ingredients
- 1/2 c sourdough starter
- 1 tbsp. orange juice
- 2/3 c powdered sugar
Glaze
- 3 tbsp. turbinado sugar
- 2 tbsp. non-dairy milk
Topping
- 2 tbsp. non-dairy milk
- 2 tsp. vanilla
- 1 egg replacer equivalent
Dry Ingredients
Wet Ingredients
- 3/4 c dried cranberries
- 8 tbsp. dairy-free margarine (frozen or cold)
- 1 tbsp. orange zest
- 2 tsp. baking powder
- 1/2 tsp. fine sea salt
- 1/2 c granulated sugar
- 2 c all-purpose flour
Instructions
- In a large bowl, mix the flour, sugar, salt, baking powder, and orange zest. Cut or grate the non-dairy margarine into the dry mixture. Using a pastry cutter or your hands to mix until they form coarse crumbles. Add the dried cranberries and mix.
- In a small bowl, mix the egg replacer and set aside. While the egg is setting, in a separate bowl mix together the starter, non-dairy milk and vanilla. Add the egg replacer and mix again. Form a well in the dry ingredients and pour wet ingredients into the mixture. Mix gently to form a ball.
- Place dough on to a clean, floured surface and using your hands flatten the dough and shape into an 8” circle. Using a pastry cutter, cut the dough into 8 wedges and place on a cookie sheet on parchment paper. Chill for 30 minutes to set.
- Preheat oven to 400 ◦ F. Remove the scones from the refrigerator. Brush the top of the scones with milk and sprinkle with turbinado sugar. Bake for 18-20 minutes until scones are golden brown. Transfer scones to a wire rack and let them cool.
- While the scones are cooling, In a small bowl, mix the powdered sugar and orange juice. Drizzle generously over the scones and serve.
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