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Cranberry Orange Sour Cream Scones

Delightful scones featuring the sweetness of dried cranberries and the zest of fresh oranges, perfect for breakfast or tea time.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1/2 cup Sour cream
  • 1/4 cup Heavy cream
  • 1 large Egg
  • 2 tablespoons Fresh orange zest
  • 1 teaspoon Pure vanilla extract
Add-ins and Toppings
  • 1 cup Sweetened dried cranberries
  • 1/4 cup Sliced almonds
  • 1 tablespoon Turbinado sugar
  • 1/2 cup Powdered sugar
  • 2 tablespoons Fresh orange juice
Butter
  • 1/2 cup Cold butter, cubed

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Mixing
  1. In another bowl, mix the sour cream, heavy cream, large eggs, orange zest, and vanilla extract until well combined.
  2. Pour the wet ingredients into the dry mixture. Gently stir until just combined. Fold in the dried cranberries and sliced almonds.
Shaping and Baking
  1. 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.
  2. Place the scones on the prepared baking sheet. Brush the tops with heavy cream and sprinkle with turbinado sugar for extra crunch.
  3. Bake in the preheated oven for 15 to 20 minutes, or until golden brown.
Glazing (Optional)
  1. For an added treat, mix powdered sugar with fresh orange juice until smooth and drizzle over the warm scones after they cool slightly.

Notes

These scones are best served warm with butter or clotted cream. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. Reheat in the oven for best results. Make sure your butter is cold for flaky scones and handle the dough as little as possible.