Description
These Cranberry Orange Sour Cream Scones are a delightful fusion of zesty orange, tart cranberries, and a rich, tender crumb that melts in your mouth. Perfect for breakfast, brunch, or an afternoon treat, these buttery, flaky scones will quickly become a favorite in your home.
Ingredients
For the Scones:
- 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
For the Optional Orange Glaze:
- Powdered sugar
- Fresh orange zest
- Fresh orange juice
Instructions
1. Preheat and Prepare:
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Cut in the Butter:
- Using a pastry blender or forks, cut in the cold butter until the mixture forms coarse crumbs.
- Stir in dried cranberries.
4. Combine Wet Ingredients:
- In a separate bowl, whisk together sour cream, heavy cream, 1 egg, orange zest, and vanilla extract.
5. Form the Dough:
- Gradually mix the wet ingredients into the dry ingredients until a sticky dough forms.
6. Shape and Cut:
- Transfer to a lightly floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
7. Prepare for Baking:
- Place scones on the baking sheet.
- Brush with egg wash, sprinkle with almonds and turbinado sugar.
8. Bake to Perfection:
- Bake for 20-22 minutes until golden brown.
- Let cool slightly on a wire rack.
9. Add the Orange Glaze (Optional):
- Whisk together powdered sugar, orange zest, and juice.
- Drizzle over warm scones.
Notes
- Use cold butter for flaky texture.
- Avoid overmixing the dough to keep scones tender.
- Chill the dough before baking for better rise.
- Store in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: British / American