Cranberry Orange Sour Cream Scones

1. White Chocolate Cranberry Orange Scones: Fold 1/2 cup white chocolate chips in with the cranberries for a sweeter, dessert-leaning scone.
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. Lemon Cranberry Twist: Replace the orange zest and juice with lemon zest and lemon juice for a brighter, slightly tangier flavor profile.
Cooking Notes
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.
Baking time can vary by oven and thickness; start checking at 14–15 minutes and bake until lightly golden, not dark brown.
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
Serve warm with soft butter, clotted cream, or a swipe of orange marmalade.
Pair with hot coffee, black tea, or a spiced chai for a cozy breakfast or afternoon break.
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
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.
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.
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.
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.
Conclusion
These Cranberry Orange Sour Cream Scones strike the perfect balance of tender, buttery crumb and bright, tangy flavor. Studded with cranberries and kissed with citrus, they feel special enough for holidays yet simple enough for any weekend bake. Enjoy them warm from the oven with a drizzle of orange glaze and your favorite hot drink for a cozy, bakery-style treat at home.