Description
These Cranberry Orange Sour Cream Scones are buttery, tender, and bursting with bright citrus flavor and tart cranberries. The sour cream adds richness and moisture, making these scones incredibly soft without being overly sweet. Perfect for holiday breakfasts, brunch, or cozy afternoon tea.
Ingredients
Scale
Scones:
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ½ cup dried cranberries (or fresh/frozen cranberries, halved)
- 1 tablespoon orange zest
- ⅔ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons fresh orange juice
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Cut in Butter: Using a pastry cutter or your fingers, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs, which helps create a flaky texture.
- Add Cranberries and Zest: Stir in the dried cranberries and orange zest evenly throughout the mixture for bursts of tartness and citrus flavor.
- Combine Wet Ingredients: In a small bowl, whisk together the sour cream, egg, and vanilla extract until smooth to add moisture and richness to the dough.
- Mix Dough: Add the wet ingredients to the dry ingredients and stir gently just until combined, being careful not to overmix to keep the scones tender.
- Shape Dough: Turn the dough onto a lightly floured surface and gently knead a few times to bring it together. Then pat the dough into a 1-inch thick round.
- Cut Scones: Cut the dough round into 8 equal wedges and place them on the prepared baking sheet, spacing them slightly apart for even baking.
- Bake: Bake for 15–18 minutes or until the scones are golden brown on top and cooked through.
- Cool and Glaze: Let the scones cool slightly before drizzling with the optional glaze made by whisking powdered sugar and orange juice together.
Notes
- If using frozen cranberries, do not thaw them before adding to the dough to prevent excess moisture.
- For crispier edges, brush the tops of the scones with cream or milk before baking.
- Scones are best enjoyed fresh but can be frozen before baking and baked directly from frozen when needed.
