If you love the cozy flavors of tart cranberries paired with zesty orange, you are going to fall head over heels for this Cranberry Orange Sour Cream Scones Recipe. Imagine warm, tender scones with a hint of citrus brightness, complemented by the rich tang of sour cream that keeps each bite moist and flaky. These scones are perfect for a breakfast treat or afternoon tea, bringing a joyful burst of color and flavor to your table that’s utterly irresistible. Once you try them, you’ll understand why this recipe holds a special place in my heart and kitchen!
Ingredients You’ll Need
The magic of this Cranberry Orange Sour Cream Scones Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role in creating the perfect balance of texture, taste, and aroma that scones are known for.
- 2 cups all-purpose flour: Provides the structure and tenderness necessary for soft, flaky scones.
- 1/3 cup granulated sugar: Adds just the right amount of sweetness without overpowering the tangy notes.
- 1 tablespoon baking powder: Gives the scones lift and a light crumb texture.
- 1/2 teaspoon baking soda: Works alongside the baking powder to create a perfect rise.
- 1/2 teaspoon salt: Balances and enhances the overall flavors.
- 1 tablespoon orange zest: Infuses bursts of bright citrus fragrance that brighten every bite.
- 1/2 cup cold unsalted butter, cut into small cubes: Key for flaky layers and a rich buttery taste.
- 1/2 cup dried cranberries: Adds chewy, tart pops of sweetness throughout the scone.
- 2/3 cup sour cream: Brings moisture and a delightful tang that keeps the scones wonderfully tender.
- 1 large egg: Helps bind ingredients and adds richness.
- 1 teaspoon vanilla extract: Lends a warm, sweet depth that rounds out the flavors.
- 1–2 tablespoons heavy cream or milk (for brushing): Creates a golden, shiny crust on top.
- Coarse sugar for topping (optional): Sprinkles a final sparkle and crunch.
How to Make Cranberry Orange Sour Cream Scones Recipe
Step 1: Prepare your oven and dry ingredients
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper to ensure easy cleanup and prevent sticking. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and fresh orange zest. This mix sets the foundation for your scones’ flavor and texture, with the zest adding those irresistible citrus notes right from the start.
Step 2: Cut in the butter
Next, add the cold butter cubes to the flour mixture. Using a pastry cutter or just your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is so satisfying as you can actually feel the butter melding in and know it’s what will give your scones those tender, flaky layers everyone loves.
Step 3: Mix in cranberries
Stir in the dried cranberries so they’re evenly distributed through the crumbly mixture. These little bursts of tart sweetness provide a beautiful contrast to the buttery dough and the punch of orange.
Step 4: Combine wet ingredients
In a small bowl, whisk the sour cream, egg, and vanilla extract together until smooth. This blend brings moisture and binding power that transforms the dry ingredients into soft dough.
Step 5: Form the dough
Add the wet ingredients to the dry mixture and stir gently until a soft dough just comes together. Be careful not to overmix here — the secret to tender scones is to handle the dough as little as possible.
Step 6: Shape and cut the scones
Turn out the dough onto a lightly floured surface and knead just a handful of times to bring it fully together. Pat it into a circle about 1 inch thick, then cut it into 8 equal wedges, like slicing a pie. These wedges will bake into perfectly portioned scones.
Step 7: Prepare for baking and bake
Place the wedges on your prepared baking sheet. Brush the tops lightly with heavy cream or milk to help them brown beautifully, and sprinkle with coarse sugar if you like a little crunch and sparkle. Bake for 15 to 18 minutes until the scones are golden brown and deliciously inviting.
How to Serve Cranberry Orange Sour Cream Scones Recipe
Garnishes
Simple is often best—try a light dusting of powdered sugar or place a dollop of whipped cream or clotted cream alongside to elevate the richness. Fresh orange slices or additional dried cranberries can also add a lovely decorative touch that’s as tasty as it is eye-catching.
Side Dishes
These scones pair beautifully with a steaming cup of your favorite tea or coffee. For an indulgent breakfast, serve alongside creamy yogurt and fresh fruit or even a smear of honey or your preferred jam. The combination of sweet and tangy flavors complements a wide range of simple accompaniments.
Creative Ways to Present
For a special occasion, arrange the scones in a circular pattern on a pretty platter, garnished with fresh orange zest and cranberries. You could even drizzle with a light orange glaze made from powdered sugar and fresh juice for an extra glossy finish that’s bursting with citrusy goodness.
Make Ahead and Storage
Storing Leftovers
Store any leftover scones in an airtight container at room temperature for up to two days. They remain tender and flavorful, perfect for a quick snack or breakfast the next day.
Freezing
If you want to freeze the scones, wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to one month without any loss of flavor or texture, so you always have a delicious treat on hand.
Reheating
To reheat, pop the scones in a preheated oven at 350°F (175°C) for about 10 minutes, or warm them in the microwave for 20 to 30 seconds. Reheating brings back their fresh-out-of-the-oven appeal, soft inside with a slightly crisp exterior.
FAQs
Can I substitute fresh cranberries for dried in the Cranberry Orange Sour Cream Scones Recipe?
Absolutely! You can replace up to half of the dried cranberries with fresh or frozen ones for an extra burst of juice. Just be mindful that fresh cranberries contain more moisture, which might slightly affect the dough’s consistency.
What if I don’t have sour cream on hand?
If you don’t have sour cream, plain Greek yogurt is a fantastic substitute. It offers similar tanginess and moisture, ensuring your scones stay tender and flavorful.
Can I use a different citrus zest instead of orange?
Definitely! Lemon or lime zest can be used for a different citrus twist. Each will bring its own bright flavor, so feel free to experiment based on your preferences or what you have available.
How important is it to keep the butter cold?
Keeping the butter cold is key to achieving flaky layers in your scones. Cold butter creates steam during baking, which helps puff up those delicate layers, so try to work quickly and avoid letting it soften too much before baking.
Can I make these scones vegan or dairy-free?
With some ingredient swaps, yes! You can use dairy-free butter, plant-based yogurt instead of sour cream, and a flax egg in place of the large egg. The texture might vary slightly, but the flavors will still shine.
Final Thoughts
This Cranberry Orange Sour Cream Scones Recipe has been one of my absolute favorites to bake and share, especially when I want to bring a little sunshine and warmth to the breakfast table. The combination of tart cranberries, bright orange zest, and rich sour cream is truly a crowd-pleaser. Whether you’re baking for yourself, family, or friends, I encourage you to give this recipe a go—it’s such a wonderful way to celebrate simple ingredients and fill your kitchen with cozy, comforting aromas. Happy baking!
Print
Cranberry Orange Sour Cream Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 scones
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Sour Cream Scones are a delightful blend of tart cranberries and zesty orange, enriched with creamy sour cream for a tender crumb. Perfect for breakfast or a snack, they bake up golden brown with a lightly sweetened, flaky texture that pairs wonderfully with morning coffee or tea.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest
Wet Ingredients
- 1/2 cup cold unsalted butter (cut into small cubes)
- 1/2 cup dried cranberries
- 2/3 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
For Finishing
- 1–2 tablespoons heavy cream or milk (for brushing)
- Coarse sugar for topping (optional)
Instructions
- Preheat and prepare: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and freshly grated orange zest until evenly combined to ensure consistent flavor throughout the scones.
- Incorporate butter: Cut the cold unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs; this will create a flaky texture in the scones.
- Add cranberries: Stir in the dried cranberries evenly throughout the flour and butter mixture to distribute bursts of tartness in every bite.
- Combine wet ingredients: In a separate small bowl, whisk together the sour cream, large egg, and vanilla extract until smooth and well blended.
- Form the dough: Add the wet ingredients to the dry mix and stir gently until just combined and a soft dough forms, being careful not to overmix to keep the scones tender.
- Knead and shape: Turn the dough onto a lightly floured surface and knead gently a few times until it holds together. Pat the dough into a 1-inch thick circle for even baking.
- Cut wedges: Using a sharp knife or a bench scraper, cut the dough circle into 8 evenly sized wedges and transfer them carefully to the prepared baking sheet.
- Brush and top: Brush the tops of the scones with heavy cream or milk to promote browning, and sprinkle with coarse sugar if desired to add a sweet crunch.
- Bake: Bake for 15–18 minutes or until the scones have risen and are golden brown on top and bottom, indicating they are fully cooked.
- Cool and serve: Remove scones from the oven and let them cool slightly on the baking sheet before serving to allow them to set and for the flavors to meld.
Notes
- For a fresh burst of flavor, substitute half the dried cranberries with fresh or frozen cranberries, adjusting baking time slightly if needed.
- Store leftover scones in an airtight container at room temperature for up to 2 days to maintain freshness.
- Freeze leftover scones for longer storage; reheat gently before serving.
