Cranberry Orange Sour Cream Scones are a delightful way to elevate your breakfast or tea time. With the sweetness of dried cranberries and the fresh zing of orange, they offer a perfect balance of flavors. Plus, making scones at home is surprisingly easy and gives you that bakery-worthy feel without stepping outside.
How to Make Cranberry Orange Sour Cream Scones
Ingredients:
- All-purpose flour
- Granulated sugar
- Baking powder & baking soda
- Salt
- Cold butter, cubed
- Sour cream
- Heavy cream
- Large eggs
- Fresh orange zest
- Pure vanilla extract
- Sweetened dried cranberries
- Sliced almonds
- Turbinado sugar
- Powdered sugar
- Fresh orange zest
- Fresh orange juice
Directions:
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In another bowl, mix the sour cream, heavy cream, large eggs, orange zest, and vanilla extract until well combined.
- Form the Dough: Pour the wet ingredients into the dry mixture. Gently stir until just combined. Fold in the dried cranberries and sliced almonds.
- Shape and Cut: Turn the dough out onto a floured surface. Pat it into a rectangle about 1 inch thick. Cut the dough into triangles or use a round cutter for classic scone shapes.
- Prepare for Baking: Place the scones on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar for extra crunch.
- Bake to Perfection: Bake in the preheated oven for 15 to 20 minutes, or until golden brown.
- Add the Orange Glaze (Optional): For an added treat, mix powdered sugar with fresh orange juice until smooth and drizzle over the warm scones after they cool slightly.
How to Serve Cranberry Orange Sour Cream Scones
These scones are best served warm, either on their own or alongside a dollop of butter or clotted cream. Pair them with a cup of tea or coffee for a cozy afternoon treat.
How to Store Cranberry Orange Sour Cream Scones
You can store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones in a single layer, then transfer them to a freezer-safe bag. They can be frozen for up to 2 months. Reheat them in the oven for best results.
Tips to Make Cranberry Orange Sour Cream Scones
- Make sure your butter is cold; this helps the scones to rise and stay flaky.
- Handle the dough as little as possible for tender scones.
- Experiment with different mix-ins like blueberries or chocolate chips for variety.
Variation
You can add lemon zest instead of orange zest for a different flavor twist. Alternatively, use fresh cranberries if they are in season!
FAQs
Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries are tart, so you may want to add extra sugar to balance the flavor.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, shape it, and then refrigerate it for up to 24 hours before baking.
What should I do if my scones come out dry?
This can happen if the dough is overmixed or if they are baked too long. Make sure to handle the dough gently and keep an eye on baking time.
Cranberry Orange Sour Cream Scones
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- In another bowl, mix the sour cream, heavy cream, large eggs, orange zest, and vanilla extract until well combined.
- Pour the wet ingredients into the dry mixture. Gently stir until just combined. Fold in the dried cranberries and sliced almonds.
- Turn the dough out onto a floured surface. Pat it into a rectangle about 1 inch thick. Cut the dough into triangles or use a round cutter for classic scone shapes.
- Place the scones on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar for extra crunch.
- Bake in the preheated oven for 15 to 20 minutes, or until golden brown.
- For an added treat, mix powdered sugar with fresh orange juice until smooth and drizzle over the warm scones after they cool slightly.