=

Bright, buttery, and bursting with citrus flavor

If you’re an orange lover, these Triple Orange Streusel Scones are about to become your new favorite bake. Imagine a tender, orange-infused scone, topped with a buttery orange streusel and finished with a sweet orange glaze. The subtle tang of sourdough adds depth and balance to all that citrusy goodness. Best part? You can use either active sourdough starter or unfed discard straight from the fridge—and bake them right away or freeze for later!

🕒 Total Time

1 hour + chilling

🍽️ Yield

8 large scones

🧈 Ingredients

Orange Streusel

• 55g brown sugar
• 50g granulated sugar
• zest from 1 orange
• 70g all purpose flour
• ¼ tsp salt
• 56.5g butter

Scones

Wet Ingredients

• 140g sourdough starter (stirred down before measuring)
• 76g heavy cream (plus extra for brushing)
• 56g orange juice (about 2 oranges – zest before juicing)
• 1 egg
• vanilla extract

Dry Ingredients

• 100g sugar
• Zest from 2 oranges
• 420g all purpose flour
• ½ tsp kosher salt
• 2 tsp baking powder
• 169.5g very cold butter, cubed

Orange Glaze

• 226 g powdered sugar – sifted
• juice from 1 orange (2 tbsp)
• 1–2 tbsp heavy cream, as needed to thin the glaze

👩‍🍳 Instructions

1. Make the Streusel

In a small bowl, rub the orange zest into the sugars with your fingertips until fragrant. Add flour, salt, and butter, then work the butter in until you have a crumbly mixture with some larger bits. Chill while you prep the scones.

2. Prepare the Scone Dough

Mix all wet ingredients in a small bowl or measuring cup and set aside.

In a large bowl, rub orange zest into the sugar. Add flour, salt, and baking powder and stir to combine.

Add the cold butter cubes and coat them in the flour mixture. Use your fingers to press each cube into flat “butter petals.”

Pour the wet mixture into the dry and gently stir with a fork until a shaggy dough forms. If it’s too dry, add a splash more cream. You want a moist but not wet dough.

3. Shape the Dough

Turn the dough onto a lightly floured surface and press into a rectangle. Fold the right third over the center, then the left third over that. Rotate 90°, fold again, then shape into a ball and flatten into an 8-inch round disk.

Freeze for 30–60 minutes.

4. Bake

Preheat oven to 400°F during the last 10 minutes of freezing.

Cut the chilled dough into 8 wedges and space them out on a baking sheet. Brush with cream and top generously with streusel.

Bake for 25–30 minutes. Tent with foil after 15 minutes to prevent over-browning.

5. Glaze & Enjoy

While the scones bake, whisk together glaze ingredients until smooth. Adjust thickness with more cream or powdered sugar.

Once scones have cooled slightly, drizzle with glaze and enjoy every citrusy bite!

📝 Notes

• Make Ahead: After slicing, freeze scones in a single layer. Once solid, transfer to freezer bags and bake from frozen within 3 months. Freeze the streusel separately and add it before baking. Glaze is best fresh.
• Butter: Salted or unsalted—use what you love!
• Fermentation Option: For a deeper sourdough flavor, let the shaped dough rest at room temperature for 2 hours, then refrigerate up to 3 days before freezing and baking. Wrap tightly to prevent drying.
• Substitutions: Use lemons in place of oranges for a zesty treat!

Author: Morgan Reinke | Kneaded Comfort Sourdough