Description
These Irresistibly Tangy Cranberry Orange Sour Cream Scones are tender, flaky, and bursting with bright citrus and tart cranberry flavors. Perfectly balanced with a hint of sweetness and a luscious sour cream base, these scones make an ideal breakfast treat or afternoon snack that’s easy to prepare and bake.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (sifted for best results)
- 1/2 cup sugar (use brown sugar for extra richness if desired)
- 1 tbsp baking powder (for a light and fluffy texture)
- 1/2 tsp salt (enhances flavors)
Wet Ingredients
- 1/2 cup unsalted butter (cold and cubed)
- 1 cup fresh cranberries (chopped; frozen can be used without thawing)
- 1 tbsp orange zest (adds a bright, citrusy note)
- 1/2 cup sour cream (Greek yogurt can be used as a substitute)
- 1 large egg (helps bind ingredients)
- 1 tsp vanilla extract (adds depth of flavor)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully heat while you prepare the dough.
- Mix dry ingredients: In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined, which ensures even distribution of leavening and flavor.
- Incorporate butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces for flaky texture.
- Add cranberries and zest: Gently fold in the chopped fresh cranberries and the orange zest, which will infuse the dough with tangy bursts of flavor.
- Prepare wet ingredients: In a separate bowl, whisk together the sour cream, egg, and vanilla extract until smooth to create a rich and creamy wet mixture.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently just until combined to avoid overmixing and maintain tenderness.
- Shape the dough: Turn the dough onto a floured surface and shape it into a circle about 1-inch thick. Cut the circle into 8 equal wedges using a sharp knife or bench scraper.
- Arrange for baking: Place the scones on a parchment-lined baking sheet, spacing them evenly to allow for proper rising and even cooking.
- Bake: Bake the scones in the preheated oven for 15-20 minutes or until golden brown on top and fragrant, indicating they are cooked through.
- Cool and serve: Remove the scones from the oven and let them cool slightly on a wire rack before serving to let the flavors set and prevent crumbling.
Notes
- For extra richness, substitute brown sugar in place of white sugar.
- You can use frozen cranberries directly without thawing; just chop them finely.
- Greek yogurt is a great substitute for sour cream to lighten the recipe or add tanginess.
- Be careful not to overmix the dough to ensure flaky, tender scones.
- Orange zest adds bright citrus flavor—avoid the bitter white pith by zesting only the orange peel.
- Serve these scones fresh, ideally the same day, but you can store leftovers in an airtight container for up to 2 days.
