Cranberry Orange Sour Cream Scones Recipe
If you love treating yourself (and your friends) to bakery-perfect scones right at home, these Cranberry Orange Sour Cream Scones need to go on your must-bake list. Ultra-tender, golden, and packed with bursts of sweet-tart cranberry and vibrant orange, each bite delivers a sunshine-y zing that pairs beautifully with your favorite hot drink. The secret? A plush, rich dough thanks to a generous dose of sour cream, making these scones a step above the rest. Whether for a special breakfast, a holiday brunch, or just a cozy afternoon, this recipe will quickly become your go-to.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Cranberry Orange Sour Cream Scones is how a short list of staple ingredients transforms into something extraordinary. Every item here contributes to the flavor, texture, or brightness—there’s nothing unnecessary, and no fancy techniques required.
- All-purpose flour: The versatile base of our dough, creating a soft yet sturdy scone.
- Granulated sugar: Adds just enough sweetness to balance the tart fruit.
- Baking powder: Gives the scones height and a delicate crumb.
- Baking soda: Works with the sour cream and orange juice for a lovely, tender texture.
- Salt: Enhances all the flavors and keeps the scones from being too sweet.
- Orange zest: Packs bright, citrus oils right into the dough for fresh flavor in every nibble.
- Cold unsalted butter: Essential for those irresistible flaky layers—keep it cold for best results.
- Dried cranberries: Chewy, tart-sweet bursts that perfectly complement the orange.
- Sour cream: The ingredient that sets these scones apart, adding moisture and richness without heaviness.
- Fresh orange juice: Infuses the dough with juicy citrus notes and a subtle tang.
- Large egg: Binds everything together, giving the scones structure and color.
- Vanilla extract: A hint of warmth to round out the flavors.
- Coarse sugar (optional): Offers an irresistible crunchy finish on top—well worth it if you have some!
How to Make Cranberry Orange Sour Cream Scones
Step 1: Prep Your Oven and Baking Sheet
To get started, preheat your oven to 400°F. This high temperature helps our scones rise beautifully and develop golden tops. Line a baking sheet with parchment paper to prevent sticking—or use a silicone baking mat if you have one for easy cleanup.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and freshly grated orange zest. This ensures all the leavening agents are evenly distributed and that bright citrus flavor is woven through the dough.
Step 3: Cut in the Butter
Add the cold, cubed butter directly into your flour mixture. Using a pastry cutter or just your fingers, work the butter in until the mix resembles coarse, sandy crumbs. Don’t over-mix; visible pea-sized pieces of butter are a good thing and key to that flaky scone texture you crave.
Step 4: Add the Cranberries
Stir in the dried cranberries, making sure they’re evenly dispersed throughout the flour mixture. This step ensures every wedge of scone gets a generous scattering of fruity pops.
Step 5: Combine the Wet Ingredients
In a separate bowl, whisk together the sour cream, orange juice, egg, and vanilla extract. This lush, tangy mixture brings plenty of moisture and flavor, giving these Cranberry Orange Sour Cream Scones their tender crumb and signature richness.
Step 6: Bring It All Together
Pour the wet ingredients into the dry mixture and gently stir with a spatula or wooden spoon until just combined. The dough should look a little shaggy and sticky—resist the urge to over-mix, as this keeps your scones soft and tender.
Step 7: Shape and Cut
Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges. Place each wedge onto your prepared baking sheet, giving them a bit of space to rise as they bake.
Step 8: Sugar Top and Bake
If you’re feeling fancy, sprinkle the tops with a little coarse sugar for sparkle and crunch. Bake for 16–18 minutes until the scones are puffed and lightly golden. They’re done when a toothpick inserted in the center comes out clean. Allow them to cool slightly before serving—good luck resisting!
How to Serve Cranberry Orange Sour Cream Scones
Garnishes
A simple orange glaze (just whisk together some powdered sugar and orange juice) drizzled over the cooled Cranberry Orange Sour Cream Scones makes them look and taste absolutely bakery-ready. You can also dust with a touch of extra orange zest or finish with that coarse sugar for subtle sparkle.
Side Dishes
Pair these scones with a bowl of creamy yogurt and fresh berries, or add them to a brunch spread with scrambled eggs, crispy bacon, or soft cheeses. For a cozy afternoon treat, they’re wonderful with hot tea, coffee, or an icy glass of orange juice.
Creative Ways to Present
Slice your scones in half and spread with orange marmalade or clotted cream for a lush, café-style experience. For a holiday table, arrange them on a tiered stand nestled among fresh orange slices and cranberries—a beautiful centerpiece that’s totally edible!
Make Ahead and Storage
Storing Leftovers
Your freshly baked Cranberry Orange Sour Cream Scones are best eaten the day they’re made, but leftovers will keep beautifully. Store cooled scones in an airtight container at room temperature for up to 2 days. They’ll stay moist and tender, especially if you avoid refrigerating them, which can dry out their lovely crumb.
Freezing
Scones freeze exceptionally well! Once completely cooled, wrap each scone tightly in plastic wrap, then pop them in a zip-top freezer bag for up to 2 months. When the craving strikes, just thaw at room temperature. You can also freeze unbaked wedges and bake from frozen, adding an extra minute or two to the baking time.
Reheating
To enjoy your Cranberry Orange Sour Cream Scones warm, simply heat them in a 300°F oven for 5–7 minutes. This revives their perfect crust while keeping the interior soft. Avoid microwaving, which can make them tough—just a quick oven refresher and they’re good as new.
FAQs
Can I use fresh or frozen cranberries instead of dried?
Absolutely! Fresh or frozen cranberries will add extra juiciness and a more pronounced tartness. Cut them in half if they’re extra-large, and you may want to add a teaspoon or two of extra sugar to balance the tang. Just fold them in gently so the dough doesn’t turn pink.
What if I don’t have sour cream?
If sour cream isn’t handy, you can swap in plain full-fat Greek yogurt or even crème fraîche. Both will add great tang and moisture, keeping the scones tender and rich.
Can I make the dough ahead of time?
Yes! Mix and shape your scone dough, then cover tightly and refrigerate overnight. This can even help your scones rise higher. In the morning, just bake straight from the fridge for ultimate Cranberry Orange Sour Cream Scones freshness.
What’s the best way to zest an orange?
Using a microplane or the fine side of a box grater, zest only the bright orange part of the peel—avoiding the bitter white pith. For extra orange punch, zest directly over the bowl so all those fragrant oils fall right into your dough.
Can I double the recipe for a crowd?
You sure can! Simply double all ingredients and divide your dough into two circles before cutting and baking. Bake both trays at once, rotating halfway through, and you’ll have plenty of Cranberry Orange Sour Cream Scones to go around.
Final Thoughts
Once you taste the tender crumb and bright flavors of these Cranberry Orange Sour Cream Scones, you’ll understand why they’re a beloved favorite in so many kitchens. They come together easily, bake up beautifully, and turn even an ordinary day into something special. Give them a try—you’re in for a treat!
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Cranberry Orange Sour Cream Scones Recipe
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Cranberry Orange Sour Cream Scones are a delightful treat perfect for breakfast or brunch. The combination of tangy cranberries and zesty orange flavors in a tender, buttery scone will surely brighten your day. Enjoy them fresh out of the oven with a hot cup of coffee or tea!
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
Wet Ingredients:
- 1/2 cup cold unsalted butter (cut into cubes)
- 1/2 cup dried cranberries
- 1/2 cup sour cream
- 1/4 cup fresh orange juice
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the dried cranberries.
- Prepare Wet Ingredients: In a separate bowl, whisk together sour cream, orange juice, egg, and vanilla extract. Add the wet mixture to the dry ingredients and stir until just combined.
- Shape the Dough: Turn the dough onto a floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges and place on the baking sheet. Sprinkle with coarse sugar.
- Bake: Bake for 16–18 minutes until golden. Cool slightly before serving.
Notes
- For extra brightness, drizzle with a simple orange glaze made from powdered sugar and orange juice.
- Best eaten fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 12 g
- Sodium: 280 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
