Simple sourdough scones become extra festive and cozy with addition of marzipan, crystallized ginger and candied orange peel. They are the perfect not-too-sweet treat for holiday mornings. Serve warm with a spoonful of marmalade or drizzle with a simple glaze- spiking it with a splash brandy or rum certainly wouldn’t hurt.
Ingredients You’ll Need For These Scones
Butter. Unsalted and cold.
Heavy cream. Adds moisture and fat contributing to a tender and flaky scone.
Sourdough discard. Cold from the fridge and no older than two weeks!
Egg yolk. Add richness and helps bind the dough.
Vanilla. Sweet creamy flavor.
All Purpose Flour. Hayden Flour Mills All Purpose Sonora is my go to.
Marzipan. A sweet confection made with almonds, sugar and egg white. Crumbled in the dough it adds candy-like pockets of sweetness. Aran Goyoaga’s marzipan recipe from Simple Bakes is my go to.
Crystallized Ginger. Sweet spicy flavor and lovely chewy texture.
Candied Orange Peel. Sweet citrusy flavor and chewy texture.
Sugar. For moisture and sweetness.
How to Make the Perfect Sourdough Scones
After dozens of scones I have picked up a few tips and tricks along the way.
- Plan ahead- the marzipan can be made up to a month in advanced. I also like to grate the butter with a cheese grater the night before and store in an airtight container in the freezer.
- Cold ingredients make the flakiest scones. Use sourdough discard from the fridge (not older than two weeks), cold egg yolk and cream.
- After assembling the scones freeze them before baking. This will keep the ingredients cold and prevent them from spreading.
- Enjoy shortly after baking. Sourdough scones are best eaten the day they are made. I especially love them warm.
Sourdough Christmas Scones
Ingredients
Marzipan – recipe from Simple Bakes by Aran Goyoaga
1 1/2 cups (180g) powdered sugar
1 1/2 cups (150g) almond flour
1 large egg white
2 teaspoons almond extract
1/4 tsp salt
Sourdough Scones
10 tbsp (140 g) butter, cold
1/2 cup (125g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 tsp vanilla extract or paste
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g) flour
1/4 cup (50g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
3/4 cup (180g) marzipan
3 tbsp (30g) crystallized ginger
3 tbsp (30g) candied orange peel
Vanilla Bean Glaze
1 cup powdered sugar, sifted
Seeds from 1/2 vanilla bean
3-4 tbsp heavy cream
Optional – 1 tsp brandy or rum
Instructions
For the Marzipan
- Combine all the ingredients in a food processor and pulse for a few seconds until it forms a smooth dough. Shape into a log that is 2 inches in diameter, tightly wrap and refrigerate. The almond paste will keep in the fridge for up to 1 month, it hardens when chilled. Make sure it is tightly wrapped at all times so it doesn’t dry out.
For the Scones
- Freeze the butter: Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer.
- In a medium bowl, whisk together the heavy cream, discard, vanilla and egg yolk.
- In a large bowl, combine the flour, sugar, baking powder, salt. Using a fork, toss the grated butter to coat. Then stir in the sourdough mixture until just combined. Add the marzipan, candied ginger and orange peel. Knead the dough a few times to bring it together.
- Dump the dough onto a clean work surface and use your hands to press and shape the dough into an 8″disc shape. Cut into 8 wedges. Place on the sheet pan and freeze until firm, about 30 minutes or up to 8 hours. To long-ferment: Store the covered scones in the fridge for up to 24 hours.
- Preheat the oven to 375. Brush the tops of the scones with cream (if you are not making the glaze sprinkle with a little sugar). Bake for 22-25 minutes, or until golden and cooked though. Let cool a few minutes before glazing
For the Glaze
- Sift the sugar into a large bowl and add the seeds from the vanilla bean. Add 3 tablespoons of the infused cream whisk to combine. If the glaze is too thick add more cream/milk tsp at a time until desired consistency. Drizzle over the warm scones and enjoy.
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