Cranberry Orange Sour Cream Scones
Deliciously soft and fluffy scones infused with tart cranberries and zesty orange, perfect for breakfast or an afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 medium orange, zest
Wet Ingredients
- 1/2 cup sour cream Keep cold for best results.
- 1 large egg
- 1 teaspoon vanilla extract
Fats
- 1/2 cup cold unsalted butter, cubed Keep cold for best texture.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk to blend evenly.
- Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- Stir in the chopped cranberries and orange zest until evenly distributed.
- In a separate bowl, whisk together the sour cream, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture, stirring just until a soft dough forms. Be careful not to overmix!
- Turn the dough onto a lightly floured surface. Gently pat it into a circle about 1-inch thick. Cut into wedges or use a round biscuit cutter to form scones.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Allow to cool slightly before serving. Enjoy your warm scones plain or with a spread of butter!
Notes
Store leftover scones in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for longer storage and reheat at 350°F (175°C) for about 10 minutes.