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Cranberry Orange Sour Cream Scones Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/cranberry-orange-sour-cream-scones-recipe/