Description
These Cranberry Orange Sour Cream Scones are tender, flaky, and bursting with bright citrus flavor and tart cranberries. Perfect for breakfast or a delightful snack, they are easy to make with simple pantry ingredients and a touch of orange zest that complements the tangy sour cream. Golden brushed with heavy cream and optionally topped with coarse sugar, these scones offer a perfect balance of sweet and tart with a buttery texture.
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 sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or dried cranberries
For Finishing
- 2 tablespoons heavy cream (for brushing)
- Coarse sugar (for topping, optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and orange zest until well combined, ensuring an even distribution of leavening agents and flavor.
- Cut in Butter: Add the cold unsalted butter cubes to the dry mixture and cut them in using a pastry cutter or your fingers until the texture resembles coarse crumbs with pea-sized pieces of butter throughout, which helps create a flaky scone texture.
- Combine Wet Ingredients: In a separate small bowl, whisk together the sour cream, egg, and vanilla extract until smooth and well blended, creating a rich, tangy moisture base for the dough.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently mix until just combined; avoid over-mixing to keep the scones tender. Then fold in the cranberries evenly through the dough.
- Shape the Dough: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. This thickness ensures even baking and flaky layers.
- Cut and Arrange: Cut the dough into 8 equal wedges like a pizza, and place the wedges spaced out on the prepared baking sheet to allow for spreading during baking.
- Brush and Add Topping: Brush the tops of each scone with heavy cream for a beautiful golden finish, and sprinkle with coarse sugar if using, to add a crunchy sweetness.
- Bake: Bake the scones in the preheated oven for 16 to 18 minutes or until they turn golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Allow the scones to cool slightly on the baking sheet before serving, so they firm up and are easier to handle.
Notes
- For an extra citrus boost, add a tablespoon of fresh orange juice to the dough along with the orange zest.
- Use dried cranberries for convenience or fresh cranberries if you prefer a tangier bite and juicier texture.
- These scones freeze well. To reheat, warm them in the oven at 350°F for 5–7 minutes to revive their fresh-baked texture.
