Cranberry Orange Sour Cream Scones: An Amazing Ultimate Recipe
If you’ve been searching for a breakfast treat that brings together tangy cranberries, zesty orange, and a melt-in-your-mouth crumb, these Cranberry Orange Sour Cream Scones: An Amazing Ultimate Recipe are about to become your new obsession. They’re buttery, tender, and bursting with bright citrus flavor, making them perfect for cozy mornings, holiday brunches, or any time you want to spoil yourself and your loved ones. The sour cream adds unbeatable richness, while the orange zest and juice wake up your senses with every bite. Let’s dive in and make your kitchen smell like pure happiness!
Ingredients You’ll Need
What makes these scones special is how each simple ingredient builds layers of flavor and texture. From the creamy tang of sour cream to the sweet-tart pop of cranberries, every element has a role in creating the Cranberry Orange Sour Cream Scones: An Amazing Ultimate Recipe.
- All-purpose flour: The sturdy base that gives scones structure and a soft, tender crumb.
- Granulated sugar: Just the right amount of sweetness to complement the tart cranberries and citrus.
- Baking powder: Ensures a lofty rise and that signature scone fluffiness.
- Baking soda: Balances the acidity of the sour cream and orange juice for perfect tenderness.
- Salt: Brings out all the other flavors and keeps the sweetness in check.
- Orange zest: Packs a big punch of citrus aroma and flavor—don’t skip this!
- Cold unsalted butter: The key to flaky, melt-in-your-mouth scones—use it straight from the fridge.
- Dried cranberries: Add beautiful color and chewy, tangy-sweet bursts in every bite.
- Sour cream: Brings moisture and a subtle tang, resulting in ultra-tender scones.
- Large egg: Binds everything together and adds richness.
- Vanilla extract: Adds warmth and depth to the flavor profile.
- Fresh orange juice: Enhances the citrus notes and keeps the scones moist.
- Heavy cream or milk (for brushing): Gives the tops a gorgeous golden finish.
- Coarse sugar for topping (optional): Adds sparkle and a lovely crunch on top.
How to Make Cranberry Orange Sour Cream Scones: An Amazing Ultimate Recipe
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 400°F (200°C) so it’s nice and hot for baking. Line a baking sheet with parchment paper—this makes cleanup a breeze and keeps the scones from sticking, ensuring those golden bottoms you want.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, granulated sugar, baking powder, baking soda, salt, and that wonderfully fragrant orange zest. This step evenly distributes the leaveners and zest, setting the stage for perfectly risen, flavorful scones.
Step 3: Cut in the Cold Butter
Add the cold, cubed butter to your dry mixture. Use a pastry cutter or your fingertips to work the butter in until the mixture looks like coarse crumbs with some pea-sized bits. Those tiny chunks of butter are what create flaky pockets in the baked scones—don’t overwork it!
Step 4: Add the Cranberries
Toss in the dried cranberries and give everything a gentle stir. This coats the cranberries in flour, preventing them from sinking to the bottom while baking and ensuring each scone is studded with fruit.
Step 5: Combine Wet Ingredients
In a separate bowl, whisk together the sour cream, egg, vanilla extract, and fresh orange juice until smooth and silky. This mixture brings the dough together and infuses every bite with creamy, citrusy goodness.
Step 6: Bring it All Together
Pour the wet ingredients into the dry mixture. Stir gently with a spatula or fork, just until the dough starts to come together. Don’t overmix—scone dough loves a light touch for the flakiest results.
Step 7: Shape and Cut the Scones
Turn the dough out onto a lightly floured surface. Knead it gently a few times—just enough to bring it together. Pat the dough into a 1-inch thick circle, then cut it into 8 even wedges. This classic shape makes the scones easy to portion and bake evenly.
Step 8: Get Ready to Bake
Arrange the wedges on your prepared baking sheet, leaving a little space between each one. Brush the tops with heavy cream or milk for a golden finish, and sprinkle with coarse sugar if you like a little sparkle and crunch.
Step 9: Bake to Golden Perfection
Bake for 15 to 18 minutes, or until the scones are beautifully golden and a toothpick inserted in the center comes out clean. Let them cool on a wire rack for a few minutes—if you can resist diving in right away!
How to Serve Cranberry Orange Sour Cream Scones: An Amazing Ultimate Recipe
Garnishes
Finish your Cranberry Orange Sour Cream Scones: An Amazing Ultimate Recipe with a dusting of powdered sugar for a delicate look, or drizzle with a quick orange glaze (just whisk powdered sugar with orange juice). A few extra bits of fresh orange zest on top add even more citrusy fragrance and color.
Side Dishes
These scones pair perfectly with a dollop of clotted cream, whipped butter, or a swipe of your favorite jam. For a brunch spread, serve them alongside fresh fruit salad, crispy bacon, or a cozy cup of coffee or tea. Their versatility means they shine with both sweet and savory accompaniments!
Creative Ways to Present
For an extra-special touch, arrange the scones on a beautiful cake stand or rustic wooden board, nestled in linen napkins. You can also cut the dough into mini triangles for bite-sized treats at tea parties or brunch buffets—everyone loves a mini scone!
Make Ahead and Storage
Storing Leftovers
To keep your scones fresh, store any leftovers in an airtight container at room temperature for up to two days. If you need to keep them longer, refrigerate for up to five days, but be sure to bring them back to room temperature or warm them up before serving for the best texture.
Freezing
The Cranberry Orange Sour Cream Scones: An Amazing Ultimate Recipe freezes beautifully! Once cooled, wrap each scone tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to three months. Thaw overnight at room temperature or pop them directly into a low oven for a quick refresh.
Reheating
To enjoy scones as if they were freshly baked, reheat them in a 300°F (150°C) oven for about 5–8 minutes. This brings back their tender crumb and revives the aroma, making every bite just as delicious as the first day.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! Simply chop fresh cranberries into smaller pieces and consider adding a bit more sugar to balance their extra tartness. The scones will have a vibrant pop of color and a zingy flavor twist.
What if I don’t have sour cream?
You can substitute full-fat Greek yogurt for a similar tang and moisture. It keeps the scones tender, though the flavor will be slightly different—still delicious!
How do I avoid overmixing the dough?
Mix until the dry spots just disappear and the dough barely holds together. Overmixing develops gluten, which can make the scones tough rather than tender and flaky.
Can these be made gluten-free?
Yes! Swap the all-purpose flour for a high-quality 1:1 gluten-free baking blend. Check that your baking powder is gluten-free, and the rest of the recipe stays the same for scrumptious results.
What’s the best way to get super flaky scones?
Keep your butter as cold as possible and handle the dough gently. Those little bits of butter melt in the oven, creating steam and beautiful flaky layers in your Cranberry Orange Sour Cream Scones: An Amazing Ultimate Recipe.
Final Thoughts
Baking a batch of Cranberry Orange Sour Cream Scones: An Amazing Ultimate Recipe is like giving yourself—and everyone around you—a big, cozy hug. They’re easy enough for a weekday treat and special enough for any celebration. Trust me, once you try them, you’ll find yourself reaching for this recipe again and again!
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Cranberry Orange Sour Cream Scones: An Amazing Ultimate Recipe
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Cranberry Orange Sour Cream Scones are a delightful breakfast treat bursting with bright citrus flavor and sweet dried cranberries. Made with rich sour cream and moist orange zest, these tender scones deliver a perfect balance of tart and sweet with a crisp golden crust. Ideal for holiday mornings or anytime you crave a comforting homemade pastry.
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 (from about 1 large orange)
- 1/2 cup dried cranberries
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange juice
- 1–2 tablespoons heavy cream or milk (for brushing)
Toppings
- Coarse sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and fresh orange zest until evenly combined to build the flavorful base.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the texture resembles coarse crumbs. This creates a flaky texture in your scones.
- Add Cranberries: Stir the dried cranberries gently into the crumb mixture to ensure even distribution throughout the scone dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the sour cream, egg, vanilla extract, and fresh orange juice until the mixture is smooth and well blended.
- Mix Wet and Dry Together: Pour the wet mixture into the bowl with the dry ingredients and stir just until everything is combined. Take care not to over-mix to keep the scones tender.
- Form the Dough: Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick circle to prepare for cutting.
- Cut into Wedges: Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges and transfer them to the lined baking sheet with space between each piece.
- Brush and Sugar: Lightly brush the tops of each wedge with heavy cream or milk for a golden finish. Optionally sprinkle with coarse sugar for extra crunch and sweetness.
- Bake: Bake in the preheated oven for 15 to 18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the scones from the oven and allow them to cool on a wire rack before serving. Enjoy warm or at room temperature.
Notes
- For a stronger citrus flavor, add additional orange zest or a small amount of orange extract to the dough.
- If using fresh cranberries instead of dried, chop them finely and increase the sugar slightly to offset the tartness.
- Scones freeze well; wrap tightly in plastic wrap and store in a freezer-safe bag. Thaw at room temperature or reheat in a low oven before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 310
- Sugar: 13g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
