Description
These Cranberry Orange Sour Cream Scones are a delightful, tender breakfast or snack option bursting with fresh citrus flavor and tart dried cranberries. Made with cold butter and sour cream for a flaky texture, these American-style scones are baked to a golden perfection and optionally topped with a sweet orange glaze for extra zest.
Ingredients
Scale
Scone 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
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup dried cranberries
- 2/3 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons orange juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and orange zest until evenly distributed.
- Cut in Butter: Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs. This creates the flaky texture in the scones.
- Add Cranberries: Stir the dried cranberries gently into the flour and butter mixture to distribute them evenly throughout the dough.
- Mix Wet Ingredients: In a separate bowl, whisk together the sour cream, egg, vanilla extract, and orange juice until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently mix just until the dough forms and everything is incorporated without overmixing to keep the scones tender.
- Form Dough Shape: Turn the dough onto a floured surface and pat it into a 1-inch thick circle. Patting gently prevents overworking the dough and keeps the texture light.
- Cut Into Wedges: Slice the dough circle into 8 equal wedges and place them on the prepared baking sheet, spaced slightly apart.
- Bake: Bake in the preheated oven for 15 to 18 minutes or until the scones are golden brown at the edges and cooked through in the center.
- Cool Slightly: Remove the scones from the oven and let them cool on the baking sheet for a few minutes before glazing or serving.
- Prepare Glaze (Optional): In a small bowl, whisk together powdered sugar and orange juice until smooth. Drizzle over the cooled scones for a citrusy finishing touch.
Notes
- Ensure your butter is very cold before incorporating to achieve the flakiest scone texture.
- You can freeze the unbaked scones on the baking sheet and bake directly from frozen; just add an extra 3 to 5 minutes to the baking time.
- Do not overmix the dough to keep the scones tender and light.
- For extra citrus flavor, add a little extra orange zest to the glaze if desired.
