Cranberry Orange Sour Cream Scones

1. 1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. 2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. 3. Cut in the butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter throughout. Keep the butter as cold as possible for flakier scones.
4. 4. Whisk the wet ingredients: In a separate small bowl, whisk together the sour cream, egg, orange zest, and vanilla extract until smooth and combined.
5. 5. Bring the dough together: Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until the dough starts to come together. If the mixture looks dry or there are lots of loose floury bits, add orange juice 1 tablespoon at a time, mixing lightly, until the dough clumps and holds together when pressed.
6. 6. Add the cranberries: Gently fold in the cranberries (fresh, frozen, or dried) just until evenly distributed. If using frozen cranberries, you don’t need to thaw them first—just work quickly so they don’t chill the dough too much.
7. 7. Shape the dough: Turn the dough out onto a lightly floured surface. Pat and gently press it into a round disk about 1 inch (2.5 cm) thick. Try not to overwork the dough to keep the scones tender.
8. 8. Cut into wedges: Using a sharp knife or bench scraper, cut the disk into 8 equal wedges, like cutting a pizza. Transfer the wedges to the prepared baking sheet, spacing them a few inches apart.
9. 9. Top and bake: If desired, sprinkle the tops with coarse sugar for extra crunch and sparkle. Bake in the preheated oven for 15–18 minutes, or until the scones are puffed and lightly golden around the edges and on top.
10. 10. Cool slightly and glaze (optional): Allow the scones to cool on the baking sheet for about 5–10 minutes. For the orange glaze, stir together powdered sugar and enough orange juice to make a smooth, drizzleable glaze. Drizzle over the warm or cooled scones and let set briefly before serving.
11. 11. Serve and store: Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Rewarm gently in a low oven if desired.

Variation

1. 1. White Chocolate Cranberry Orange Scones: Fold 1/2 cup white chocolate chips in with the cranberries for a sweeter, dessert-leaning scone.
2. 2. Almond Glazed Scones: Skip the orange glaze and instead mix powdered sugar with a splash of milk and a few drops of almond extract; sprinkle sliced almonds on top before baking.
3. 3. Lemon Cranberry Twist: Replace the orange zest and juice with lemon zest and lemon juice for a brighter, slightly tangier flavor profile.

Cooking Notes

1. If your kitchen is warm, pop the shaped scone wedges in the fridge for 10–15 minutes before baking to help them keep their shape and rise higher.
2. Baking time can vary by oven and thickness; start checking at 14–15 minutes and bake until lightly golden, not dark brown.
3. For extra tall, layered scones, you can gently fold the dough over itself once or twice (like a letter) before shaping into a disk.

Serving Suggestions

1. Serve warm with soft butter, clotted cream, or a swipe of orange marmalade.
2. Pair with hot coffee, black tea, or a spiced chai for a cozy breakfast or afternoon break.
3. Add them to a holiday brunch spread alongside scrambled eggs, fruit salad, and yogurt.

Tips

• Zest the orange before juicing it; it’s much easier to handle that way.
• Measure flour by spooning it into the cup and leveling off, or use a scale, to avoid dense, dry scones.
• If using dried cranberries, you can soak them briefly in warm orange juice to plump them up before adding.

Prep Time

• Prep Time: 15 minutes
• Cook Time: 15–18 minutes
• Total Time: 30–35 minutes

Nutritional Information (Per Serving)

• Calories: 260
• Protein: 5 g
• Sodium: 260 mg

Frequently Asked Questions

1. Can I make the scone dough ahead of time?
   -answer Yes. Shape the dough into a disk, wrap tightly, and refrigerate overnight. Cut into wedges and bake straight from the fridge, adding 1–2 extra minutes if needed.
2. Can I freeze these scones?
   -answer Absolutely. Freeze the unbaked wedges on a tray until solid, then transfer to a freezer bag. Bake from frozen at 400°F (200°C), adding a few extra minutes, until golden and cooked through.
3. Can I substitute Greek yogurt for sour cream?
   -answer Yes. Full-fat Greek yogurt is the best swap and will still give you tender, moist scones with a slight tang.
4. How do I know when the scones are done?
   -answer They should be lightly golden at the edges and on top, set in the center, and no longer doughy underneath. A toothpick inserted into the center should come out mostly clean.