These cranberry orange sour cream scones are a delightful treat that combines the tartness of fresh cranberries with bright citrus zest and the rich creaminess of sour cream. Perfectly golden and tender, they offer a wonderful balance of flavors and textures, ideal for breakfast or an afternoon snack.
Imagine biting into a warm scone with a crisp exterior and soft crumb, bursting with juicy cranberries and the refreshing essence of orange. These scones are simple to make and deliver exceptional taste that will keep you coming back for more.
- Fresh cranberries add a natural tartness that brightens the scones.
- Orange zest infuses a subtle citrus aroma and flavor complexity.
- Sour cream creates a moist, tender crumb for a rich texture.
- Quick preparation lets you enjoy homemade scones within 35 minutes.
- Perfectly portioned for sharing or a personalized breakfast treat.
Ingredients
- All-purpose flour: Provides the structure and base for the scones, giving them a tender yet sturdy texture.
- Sugar: Adds a subtle sweetness to balance the tart cranberries and citrus notes.
- Baking powder: A leavening agent that helps the scones rise and become light and fluffy.
- Salt: Enhances all the flavors, balancing sweetness and acidity perfectly.
- Unsalted butter: Cold, cubed butter creates flaky, tender layers when cut into the dough.
- Fresh cranberries: Chopped to spread tartness and juiciness throughout the scones.
- Orange zest: Grated peel introduces vibrant citrus fragrance and flavor depth.
- Sour cream: Adds moisture and a slight tang, resulting in soft, tender scones.
- Large egg: Binds ingredients together and contributes to the rich texture.
- Vanilla extract: Provides a warm, sweet aromatic note complementing fruit flavors.
Instructions
- Preheat Your Oven
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Set your oven to 400°F (200°C) to ensure it reaches the proper temperature while you prepare the dough. Baking scones at this temperature yields a golden crust and evenly baked interior.
- Mix Dry Ingredients
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In a large bowl, combine all-purpose flour, sugar, baking powder, and salt. Whisk these together to evenly distribute leavening agents and seasoning, which is essential for a consistent texture and flavor in every bite.
- Cut in the Butter
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Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs. Small buttery pieces throughout the dough create flaky layers and tender texture when baked.
- Incorporate Cranberries and Orange Zest
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Gently fold in chopped fresh cranberries and freshly grated orange zest. These ingredients infuse bursts of tartness and citrus brightness, contributing to the scones’ unique flavor profile.
- Combine Wet Ingredients
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In a separate bowl, whisk together sour cream, egg, and vanilla extract until smooth. This mixture adds moisture and richness to the dough, while vanilla enhances the overall aroma.
- Form the Dough
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Add the wet ingredients to the dry mixture and stir gently until just combined. Avoid overmixing to prevent tough scones; the dough should come together but remain slightly crumbly for a tender crumb.
- Shape and Cut
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Turn the dough onto a lightly floured surface and shape it into a roughly 7-inch diameter circle. Use a sharp knife or bench scraper to cut into 8 equal wedges, preparing uniform scones that bake evenly.
- Transfer and Bake
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Place the wedges on a parchment-lined baking sheet, spaced slightly apart. Bake in the preheated oven for 15-20 minutes until the tops are golden brown and a toothpick inserted comes out clean. This ensures perfectly baked scones with a crisp crust.
- For best flavor and texture, use fresh cranberries rather than dried or frozen varieties.
- Sugar amount can be adjusted to taste; reduce for less sweetness if preferred.
- Do not overmix dough to maintain light, flaky scones.
Storage Tips
Store any leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones individually wrapped for up to 1 month and reheat before serving.
Serving Suggestions
Enjoy these scones warm with butter, clotted cream, or a drizzle of honey. They pair beautifully with a hot cup of tea, coffee, or fresh orange juice for a delightful breakfast or snack.
- Keep butter and sour cream cold until just before mixing for optimal flakiness.
- Use a gentle folding motion when combining wet and dry ingredients to avoid tough scones.
- Experiment with adding chopped nuts or white chocolate chips for variety.
FAQs
- Can I use frozen cranberries instead of fresh?
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Frozen cranberries can be used but thaw and drain excess moisture to prevent soggy dough.
- What can I substitute for sour cream?
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Greek yogurt or crème fraîche are good substitutes providing similar moisture and tang.
- How do I know when scones are fully baked?
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They should be golden brown on top and a toothpick inserted into the center comes out clean.
- Can I make the dough ahead of time?
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Yes, refrigerate shaped dough for up to 24 hours before baking to enhance flavor and convenience.
- How do I store leftover scones?
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Keep cool in an airtight container at room temperature or freeze wrapped individually for longer storage.
- Can I add other fruits or flavors?
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Absolutely, blueberries, raspberries, or lemon zest make excellent alternatives or additions.
- Are these scones vegan?
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No, this recipe contains butter, egg, and dairy-based sour cream, making it vegetarian but not vegan.
Cranberry Orange Sour Cream Scones
Equipment
- 1 baking sheet lined with parchment paper
- 1 mixing bowl
- 1 whisk
- 1 knife for chopping cranberries
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
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Add the chopped cranberries and orange zest, stirring to distribute evenly.
- In a separate bowl, whisk together the sour cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Turn the dough onto a floured surface and shape it into a circle about 1 inch thick.
- Cut the dough circle into eight wedges and place them on a parchment-lined baking sheet.
- Bake for 15 to 20 minutes, or until the scones are golden brown.
Notes
- Use fresh cranberries for the best flavor.
- Adjust sugar to taste for preferred sweetness.
- Store leftovers in an airtight container for up to 2 days.
