Cranberry Orange Sour Cream Scones Recipe

Introduction

Cranberry Orange Sour Cream Scones are a delightful treat that combines tart cranberries with bright orange zest for a perfect balance of flavors. These tender, buttery scones are quick to make and ideal for breakfast or an afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh cranberries, chopped
• 1 tablespoon orange zest
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
2. Step 2: In a large bowl, combine the flour, sugar, baking powder, and salt. Mix well to distribute the ingredients evenly.
3. Step 3: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Step 4: Stir in the chopped cranberries and orange zest, ensuring they are evenly spread throughout the dry mixture.
5. Step 5: In a separate bowl, whisk together the sour cream, egg, and vanilla extract until smooth.
6. Step 6: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix to keep the scones tender.
7. Step 7: Turn the dough onto a lightly floured surface, shape it into a circle about 1 inch thick, and cut it into 8 wedges.
8. Step 8: Place the wedges on your prepared baking sheet, spacing them slightly apart.
9. Step 9: Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Step 10: Allow scones to cool slightly before serving. Enjoy warm or at room temperature.

Tips & Variations

• Use fresh cranberries for the best flavor and texture, but frozen can be used if fresh are unavailable—just do not thaw before adding.
• Adjust the sugar amount to suit your taste; add a glaze with powdered sugar and orange juice for extra sweetness.
• For a nutty twist, add a handful of chopped walnuts or pecans to the dough.

Storage

Store scones in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a warm oven or microwave before serving to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

While fresh cranberries provide the best tartness and texture, dried cranberries can be used in a pinch. Consider soaking them in warm water for a few minutes before adding to soften.

What can I substitute for sour cream?

You can substitute sour cream with Greek yogurt or buttermilk for a similar tangy flavor and moist texture in the scones.

Cranberry Orange Sour Cream Scones Recipe

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★★★★★

5 from 86 reviews

These Cranberry Orange Sour Cream Scones are a delightful blend of tart cranberries and zesty orange, enriched with creamy sour cream for moisture and tenderness. Perfect for a cozy breakfast or afternoon tea, these scones offer a tender crumb with a golden crust, making them an irresistible treat to indulge in any time of day.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh cranberries, chopped
• 1 tablespoon orange zest
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking the scones evenly.
2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt, stirring thoroughly to distribute all the dry ingredients.
3. Add butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs with pea-sized bits of butter.
4. Incorporate cranberries and zest: Gently fold in the chopped fresh cranberries and the orange zest, ensuring they are evenly spread throughout the mixture.
5. Prepare wet ingredients: In a separate bowl, whisk together the sour cream, egg, and vanilla extract until smooth and well combined.
6. Combine wet and dry: Pour the wet ingredients into the dry mixture. Stir just until all ingredients are combined; avoid overmixing to keep the scones tender.
7. Shape the dough: Lightly flour your work surface and turn the dough out onto it. Pat and shape it into a rough circle about 8 inches in diameter and about 1 inch thick.
8. Cut and arrange: Using a sharp knife or pastry cutter, cut the dough into 8 equal wedges. Place the wedges spaced apart on a baking sheet lined with parchment paper.
9. Bake: Bake the scones in the preheated oven for 15-20 minutes until they turn golden brown and a toothpick inserted comes out clean.
10. Cool and serve: Remove the scones from the oven and let them cool slightly on a wire rack before serving warm for the best flavor and texture.

Notes

• Use fresh cranberries for the best tart flavor and texture.
• Adjust the sugar quantity to suit your desired sweetness level.
• Handle the dough gently to avoid overworking, which can result in tough scones.
• For an added touch, brush scones with a little milk or egg wash before baking for a shinier crust.

Keywords: cranberry orange scones, sour cream scones, breakfast scones, American baked goods, citrus zest scones, fresh cranberry recipe