Description
These Cranberry Orange Sour Cream Scones are tender, flaky, and packed with bright flavors of fresh orange zest and sweet dried cranberries. Enhanced with a buttery almond topping and an optional tangy orange glaze, they make a perfect breakfast treat or afternoon snack.
Ingredients
Scale
Scones
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup cold butter, cubed
- ½ cup sour cream
- ¼ cup heavy cream
- 2 large eggs, divided (1 for dough, 1 for egg wash)
- 1 ½ tbsp grated fresh orange zest
- 1 tsp pure vanilla extract
- â…” cup sweetened dried cranberries (or Craisins)
- 3 tbsp sliced almonds, roughly broken
- 2 tbsp turbinado sugar (sugar in the raw)
Orange Glaze (Optional)
- 1 cup powdered sugar
- 1 tsp freshly grated orange zest
- 2 tbsp fresh orange juice
Instructions
- Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside to prevent sticking and ensure even baking.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Then stir in the dried cranberries evenly.
- Mix the Wet Ingredients: In a separate bowl, whisk together the sour cream, heavy cream, 1 large egg, grated orange zest, and vanilla extract until smooth and combined.
- Combine the Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, folding gently until a moist dough forms without overworking.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Pat it into an 8-inch circle about 1 inch thick. Cut the circle into 8 equal wedges using a sharp knife or bench scraper.
- Prepare for Baking: Arrange the scone wedges on the prepared baking sheet, leaving at least 3 inches between each to allow for expansion during baking.
- Egg Wash and Topping: Beat the remaining egg and brush it gently over the tops of each scone for a golden finish. Sprinkle the sliced almonds and turbinado sugar evenly over the scones for added texture and sweetness.
- Bake the Scones: Bake the scones in the preheated oven for 20-22 minutes, or until they turn golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly on a wire rack.
- Add the Optional Orange Glaze: In a small bowl, whisk together powdered sugar, freshly grated orange zest, and fresh orange juice until smooth. Drizzle the glaze over the warm scones just before serving to add a tangy sweetness.
Notes
- Make sure the butter is cold to achieve a flaky texture.
- Do not overmix the dough to prevent tough scones.
- Space scones well on the baking sheet to allow even cooking and proper rise.
- The orange glaze is optional but adds a lovely citrus brightness.
- Use parchment paper or a silicone baking mat for an easy cleanup.
