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
Scale
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.
