Description
These Cranberry Orange Sour Cream Scones are a delightful breakfast treat bursting with tart cranberries and bright orange flavor. Tender and moist thanks to sour cream, they feature a golden-brown crust topped with coarse sugar for a subtle crunch. Perfect for holiday mornings or any time you crave a flavorful, easy-to-make baked good.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange zest
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup dried cranberries
- 1/2 cup sour cream
- 1 large egg
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
Topping
- 1 tablespoon heavy cream or milk (for brushing)
- Coarse sugar for topping (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your 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, salt, and orange zest, distributing all ingredients evenly.
- Cut in butter: Add the cold unsalted butter cubes to the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs, creating the flaky scone texture.
- Add cranberries: Stir in the dried cranberries, evenly distributing them throughout the mixture.
- Combine wet ingredients: In a separate bowl, whisk together sour cream, egg, fresh orange juice, and vanilla extract until the mixture is smooth and uniform.
- Form the dough: Add the wet ingredients to the dry crumb mixture. Stir gently until just combined, being careful not to overmix to keep the scones tender.
- Shape and cut dough: Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick circle. Using a knife or bench scraper, cut the circle into 8 equal wedges.
- Prepare for baking: Transfer the wedges to the prepared baking sheet. Brush the tops with heavy cream or milk to promote browning. Sprinkle with coarse sugar if desired for added crunch and sweetness.
- Bake: Bake in the preheated oven for 16–18 minutes, or until the scones are golden brown and cooked through.
- Cool and serve: Remove from the oven and allow the scones to cool slightly before serving to enjoy their full flavor and texture.
Notes
- For extra moisture and tang, substitute part of the sour cream with Greek yogurt.
- If using fresh cranberries instead of dried, chop them finely and increase the sugar slightly to balance their tartness.
- These scones freeze well. Wrap individually in plastic wrap or foil and reheat before serving to enjoy fresh.
