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
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 (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
