Cranberry Orange Sour Cream Scones Recipe

Introduction

Cranberry Orange Sour Cream Scones combine tangy dried cranberries and bright orange zest in a tender, buttery crumb. These scones offer a perfect balance of sweet and citrusy flavors, ideal for breakfast or afternoon tea.

Ingredients

• 2 ¾ cups all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup cold butter, cubed
• ½ cup sour cream
• ¼ cup heavy cream
• 1 large egg
• 1 tablespoon fresh orange zest, plus more for glaze
• 1 teaspoon pure vanilla extract
• ¾ cup sweetened dried cranberries
• ¼ cup sliced almonds
• 2 tablespoons turbinado sugar
• ½ cup powdered sugar (for glaze)
• 2 tablespoons fresh orange juice (for glaze)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. Step 3: Using a pastry blender or two forks, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried cranberries.
4. Step 4: In a separate bowl, whisk together sour cream, heavy cream, the egg, orange zest, and vanilla extract until smooth.
5. Step 5: Gradually add the wet ingredients to the dry mixture, stirring gently until a sticky dough forms.
6. Step 6: Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick circle and cut into 8 equal wedges.
7. Step 7: Arrange the wedges on the prepared baking sheet. Brush the tops with a little egg wash, then sprinkle with sliced almonds and turbinado sugar.
8. Step 8: Bake for 20-22 minutes until the scones are golden brown. Allow them to cool slightly on a wire rack.
9. Step 9: For the glaze, whisk together powdered sugar, additional orange zest, and fresh orange juice. Drizzle over the warm scones before serving.

Tips & Variations

• For a dairy-free option, substitute sour cream with coconut yogurt and use a plant-based milk instead of heavy cream.
• Try swapping dried cranberries for dried cherries or blueberries for a different berry flavor.
• Chill the dough for 30 minutes before shaping to make cutting easier and yield flakier scones.
• Brush scones with cream instead of egg wash for a softer top and sprinkle with coarse sugar for crunch.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. To keep longer, freeze them in a sealed bag for up to 1 month. Reheat by warming in a 350°F (175°C) oven for 10 minutes or until heated through. If glazed, add the glaze after reheating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and baking. Let it sit at room temperature for a few minutes to soften slightly before cutting.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or crème fraîche for a similar tangy richness.

Cranberry Orange Sour Cream Scones Recipe

Print Recipe

★★★★★

4.7 from 543 reviews

These Cranberry Orange Sour Cream Scones offer a perfect balance of tart cranberries and zesty orange flavor, enhanced with a tender, moist crumb thanks to sour cream and heavy cream. Topped with crunchy sliced almonds and a sweet orange glaze, these scones are ideal for breakfast or an elegant afternoon tea treat.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Butter and Fruit

• 1/2 cup cold unsalted butter, cubed
• 3/4 cup sweetened dried cranberries
• 1/4 cup sliced almonds
• 1 tablespoon turbinado sugar

Wet Ingredients

• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 large egg + 1 large egg for egg wash
• 1 tablespoon fresh orange zest (divided)
• 1 teaspoon pure vanilla extract

Orange Glaze (Optional)

• 1 cup powdered sugar
• 1 tablespoon fresh orange zest
• 2–3 tablespoons fresh orange juice

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
3. Cut in the Butter: Using a pastry blender or two forks, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Then stir in the dried cranberries evenly.
4. Combine Wet Ingredients: In a separate bowl, whisk together sour cream, heavy cream, one large egg, fresh orange zest, and pure vanilla extract until smooth and well mixed.
5. Form the Dough: Gradually add the wet ingredients into the dry ingredients, stirring just until a sticky dough forms. Avoid overmixing to keep the scones tender.
6. Shape and Cut: Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Using a sharp knife, cut the dough into 8 equal wedges.
7. Prepare for Baking: Place the scones on the prepared baking sheet. Beat the remaining egg and brush it lightly on the tops of each scone. Sprinkle sliced almonds and turbinado sugar evenly over them for crunch and sparkle.
8. Bake to Perfection: Bake in the preheated oven for 20 to 22 minutes or until the scones are golden brown on top and cooked through. Remove from the oven and let the scones cool slightly on a wire rack.
9. Add the Orange Glaze (Optional): While the scones are warm, whisk together powdered sugar, fresh orange zest, and fresh orange juice to make a smooth glaze. Drizzle the glaze generously over the warm scones before serving.

Notes

• For best results, use cold butter to achieve flaky scones.
• You can substitute dried cranberries with fresh if preferred, but reduce sugar slightly if using tart fresh cranberries.
• The orange glaze is optional but adds a bright, sweet finishing touch.
• Store scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
• Make sure not to overwork the dough to keep the scones tender and light.

Keywords: cranberry orange scones, sour cream scones, breakfast scones, citrus scones, almond scones, easy scone recipe