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
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 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
