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
Scale
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.
