If you’re craving a bakery-worthy treat that feels like sunshine and celebration wrapped into one, you’re absolutely going to adore this Cranberry Orange Sour Cream Scones Recipe. These scones boast a tender crumb enriched with tangy sour cream, bright bursts of fresh orange zest, and the sweet-tart chew of dried cranberries. With just the right crunch from sliced almonds and a shiny sweet glaze, they are perfect for breakfast, brunch, or an indulgent afternoon pick-me-up that’s way better than any store-bought pastry.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Cranberry Orange Sour Cream Scones Recipe. You’ll find that every ingredient is straightforward but essential in creating the perfect balance of flavors, textures, and colors that make these scones so delightful.
- All-purpose flour: Provides the structure for your tender scones, so measure carefully for the perfect texture.
- Granulated sugar: Adds just a hint of sweetness to complement the tart cranberries.
- Baking powder and baking soda: Work together as your leavening agents to give the scones their signature lightness and rise.
- Salt: Enhances all flavors and balances the sweetness.
- Cold butter, cubed: Creates moist, flaky layers when cut into the flour mixture.
- Sour cream: Brings moisture and a subtle tang that makes the crumb wonderfully tender.
- Heavy cream: Adds richness to the dough, silky and smooth.
- Eggs: One egg goes into the dough for binding; the other is for brushing on top to create a golden crust.
- Fresh orange zest: Bursts of citrus aroma and flavor that brighten every bite.
- Pure vanilla extract: A warming backdrop to the citrus and cranberry notes.
- Sweetened dried cranberries (or Craisins): Bringing delightful chewiness and fruitiness.
- Sliced almonds: Roughly broken for a toasty, nutty crunch.
- Turbinado sugar: Sprinkled on top for sparkle and sweet crunch.
- Powdered sugar, fresh orange zest, and orange juice (for glaze): Blend into a luscious glaze that amps up the citrus zing when drizzled over warm scones.
How to Make Cranberry Orange Sour Cream Scones Recipe
Step 1: Preheat the Oven and Prepare the Baking Sheet
Start by heating your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This prevents sticking and helps the scones bake evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. This ensures your leavening is evenly distributed for a consistent rise.
Step 3: Cut in the Butter
Working quickly, cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingertips. Aim for a texture like coarse crumbs with some pea-sized bits. Then stir in the dried cranberries so they’re evenly spread throughout the dough.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the sour cream, heavy cream, one egg, fresh grated orange zest, and vanilla. This mixture adds moisture, richness, and that signature tang to your scones.
Step 5: Combine the Wet and Dry Ingredients
Gradually pour the wet ingredients into the dry mixture. Use a spatula or wooden spoon to gently mix until just combined. It’s important not to overwork the dough to keep your scones tender.
Step 6: Shape the Dough
Turn the dough out onto a lightly floured surface and gently pat it into an 8-inch circle about one inch thick. Use a sharp knife or bench scraper to cut the dough into 8 even wedges — these will be your perfectly portioned scones!
Step 7: Prepare for Baking
Arrange the wedges on the parchment-lined baking sheet, leaving at least 3 inches between each one so they can spread without crowding.
Step 8: Egg Wash and Topping
Beat the reserved egg and brush it over the tops of each scone for a beautiful golden finish. Then sprinkle the sliced almonds and turbinado sugar on top to add a delightful crunch and sparkle.
Step 9: Bake the Scones
Pop your scones in the oven and bake for 20-22 minutes, watching for that golden color. Once done, transfer them to a cooling rack for just a few minutes, so they’re warm but not too hot to handle.
Step 10: Add the Optional Orange Glaze
Whisk together powdered sugar, fresh orange zest, and orange juice to make a glossy glaze. Drizzle it over the warm scones for an extra pop of citrus brightness that pairs beautifully with the cranberries.
How to Serve Cranberry Orange Sour Cream Scones Recipe
Garnishes
A simple dusting of powdered sugar or an extra sprinkle of sliced almonds makes for an inviting presentation. For a fresh touch, add a few whole cranberries or thin orange slices on the side. The visual pop of color makes these scones as pretty as they taste.
Side Dishes
Serve these scones alongside a cup of hot tea or freshly brewed coffee for an irresistible breakfast or brunch. They also pair beautifully with clotted cream, softened butter, or a smear of orange marmalade to enhance every bite.
Creative Ways to Present
For a charming brunch spread, arrange the scones on a rustic wooden board surrounded by jars of honey, lemon curd, and fresh fruit. Or build a scone sandwich layered with cream cheese and thin orange marmalade for a fun twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover scones stored in an airtight container at room temperature for up to two days. They maintain their tender crumb best when eaten within this timeframe, though they’re nearly as good toasted slightly the next day.
Freezing
If you want to enjoy these scones later, wrap each scone individually in plastic wrap then place in a freezer-safe bag. They’ll keep well for up to 2 months, making them perfect for prepping ahead for holiday breakfasts or surprise guests.
Reheating
To reheat frozen scones, unwrap and place them on a baking sheet. Warm in a preheated oven at 350°F (175°C) for about 10-12 minutes until heated through, or toast them gently in a toaster oven for a few minutes to revive that fresh-baked texture.
FAQs
Can I substitute fresh cranberries for dried in this Cranberry Orange Sour Cream Scones Recipe?
Fresh cranberries can be used, but keep in mind they’re much more tart and contain more moisture. You might want to toss them in a bit of sugar first and reduce any extra liquid slightly to keep the dough from getting soggy.
What if I don’t have sour cream? Can I use something else?
If sour cream isn’t on hand, plain Greek yogurt or crème fraîche are great substitutes that will keep the tangy tender crumb. Just be sure to use full-fat versions for the best texture.
How do I know when the scones are done baking?
They should be lightly golden on top and firm to the touch, with a slight spring-back when gently pressed. Using a toothpick is less reliable since the buttery dough can be moist inside.
Can I make these gluten-free?
Substituting a gluten-free all-purpose baking flour blend can work, but results may vary. Look for blends that already include xanthan gum, and expect a slightly different texture. A bit of experimentation might be needed for best results.
Why add the orange glaze if the scones already have orange zest inside?
The glaze adds an extra layer of citrus brightness and sweetness that makes each bite feel fresh and vibrant. It’s a wonderful finishing touch that elevates the Cranberry Orange Sour Cream Scones Recipe from great to absolutely irresistible.
Final Thoughts
There’s something truly magical about the blend of tangy sour cream, bright orange zest, and sweet cranberries that makes this Cranberry Orange Sour Cream Scones Recipe a total crowd-pleaser. Whether you’re baking for a special occasion or just to brighten an ordinary morning, these scones bring warmth, flavor, and a dash of homemade love to your table. Give them a try—you might just find your new favorite go-to treat!
Print
Cranberry Orange Sour Cream Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Cranberry Orange Sour Cream Scones are a delightful blend of tangy sour cream, sweet dried cranberries, and bright fresh orange zest, creating a tender and flavorful treat. Perfectly flaky with a crunchy almond and turbinado sugar topping, these scones are enhanced by a luscious orange glaze, making them an ideal breakfast or afternoon snack.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- â…” cup sweetened dried cranberries (or Craisins)
- 3 tbsp sliced almonds, roughly broken
- 2 tbsp turbinado sugar (sugar in the raw)
Wet Ingredients
- ½ cup cold butter, cubed
- ½ cup sour cream
- ¼ cup heavy cream
- 2 large eggs, divided (1 for dough, 1 for egg wash)
- 1 ½ tbsp grated fresh orange zest
- 1 tsp pure vanilla extract
Orange Glaze
- 1 cup powdered sugar
- 1 tsp freshly grated orange zest
- 2 tbsp fresh orange juice
Instructions
- Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside to ensure easy cleanup and prevent sticking.
- Mix the Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined for a balanced base.
- Cut in the Butter: Add the cold cubed butter into the dry ingredients and cut it in using a pastry cutter or fingers until the mixture resembles coarse crumbs, creating a flaky texture. Stir in the sweetened dried cranberries gently.
- Mix the Wet Ingredients: In a separate bowl, whisk together the sour cream, heavy cream, one egg, grated orange zest, and vanilla extract until smooth and well combined, adding moisture and flavor.
- Combine the Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients, stirring gently until the dough is fully moistened and comes together without overmixing to keep the scones tender.
- Shape the Dough: Transfer the dough onto a lightly floured surface and pat it into an 8-inch circle approximately 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
- Prepare for Baking: Arrange the scone wedges on the prepared baking sheet, ensuring there is at least 3 inches of space between each wedge to allow for even baking and expansion.
- Egg Wash and Topping: Beat the reserved egg and lightly brush the tops of each scone. Sprinkle the sliced almonds and turbinado sugar evenly over the wedges to add a sweet crunch and golden finish.
- Bake the Scones: Bake the scones in the preheated oven for 20-22 minutes, or until they turn golden brown on top. Once baked, transfer to a wire rack to cool slightly, retaining their crisp texture.
- Add the Optional Orange Glaze: In a small bowl, whisk together the powdered sugar, freshly grated orange zest, and fresh orange juice until smooth. Drizzle this glaze over the warm scones just before serving for added sweetness and citrus flavor.
Notes
- Use cold butter to achieve a flaky, tender texture in the scones.
- Handle the dough minimally to prevent tough scones.
- For best flavor, use freshly grated orange zest rather than dried or powdered zest.
- Store leftover scones in an airtight container at room temperature for up to 2 days.
- Reheat scones gently in a low oven to regain freshness.
- Substitute dried cranberries with raisins or chopped dried cherries as preferred.
