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Cranberry Orange Sour Cream Scones: 5 Reasons to Indulge Recipe

Cranberry Orange Sour Cream Scones: 5 Reasons to Indulge Recipe
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★★★★★

5.2 from 18 reviews

Enjoy a delightful twist on classic scones with these Cranberry Orange Sour Cream Scones. Bursting with fresh cranberries and zesty orange flavor, the addition of sour cream creates a tender, moist texture that melts in your mouth. Perfect for breakfast, brunch, or an afternoon treat, these scones offer a lovely balance of sweet and tangy notes with a golden, crumbly crust.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh cranberries, chopped
  • 1 tablespoon orange zest
  • 1/2 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready when your scones are shaped.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to combine evenly.
  3. Add butter: Incorporate the cold, cubed unsalted butter into the dry mix, using your fingers or a pastry cutter to blend until the mixture becomes crumbly and resembles coarse crumbs.
  4. Fold in cranberries and zest: Gently stir in the chopped fresh cranberries and the orange zest, distributing them evenly without overmixing.
  5. Prepare wet ingredients: In a separate bowl, whisk together the sour cream, large egg, and vanilla extract until smooth and well combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients, mixing just until the dough comes together; avoid overworking to keep the scones tender.
  7. Shape dough: Turn the dough onto a lightly floured surface and gently pat or roll it into a round circle about 1-inch thick.
  8. Cut wedges: Using a sharp knife or bench scraper, cut the circle into 8 equal wedges and arrange them on a baking sheet, spacing them slightly apart.
  9. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the scones are golden brown and firm to the touch.

Notes

  • For extra shine, brush the tops with a little milk or beaten egg before baking.
  • Freeze unbaked scones by wrapping them tightly and baking them straight from the freezer, adding a couple of extra minutes to the baking time.
  • Substitute frozen cranberries if fresh are unavailable, but do not thaw before adding to retain texture.
  • Scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
  • For a dairy-free alternative, replace sour cream and butter with suitable plant-based substitutes.

Nutrition

Keywords: cranberry scones, orange zest scones, sour cream scones, breakfast scones, holiday scones, brunch recipe

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