Cranberry Orange Sour Cream Scones
These scones offer a delightful balance of tart cranberries and bright orange zest, enriched with sour cream for tender texture. Perfectly golden and ideal for breakfast or an indulgent snack.
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.