Description
These Cranberry Orange Sour Cream Scones are a delightful blend of tart cranberries and zesty orange, complemented by a moist, tender crumb thanks to sour cream. Perfect for a cozy holiday breakfast or a special brunch treat, these scones boast a golden crust topped with coarse sugar for a touch of sweetness and crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1/2 cup dried cranberries
Wet Ingredients
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup sour cream
- 1 large egg
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk (for brushing)
- Coarse sugar for topping (optional)
Instructions
- Prepare the Oven and Baking Sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and orange zest, combining them evenly for balanced flavor.
- Cut in Butter: Using a pastry cutter or your fingers, cut the cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs, which creates a flaky texture in the scones.
- Add Cranberries: Stir in the dried cranberries, distributing them throughout the flour mixture for bursts of tartness.
- Combine Wet Ingredients: In a separate bowl, whisk together sour cream, egg, fresh orange juice, and vanilla extract until smooth, ensuring the wet ingredients are well blended.
- Mix Wet and Dry Ingredients: Gently add the wet mixture to the dry ingredients, stirring just until combined to avoid overworking the dough and maintaining tenderness.
- Shape the Dough: Turn the dough onto a lightly floured surface, pat it into a 1-inch thick circle, then cut it into 8 wedge-shaped scones for even portions.
- Prepare for Baking: Transfer the wedges to the prepared baking sheet, brush the tops with heavy cream or milk to enhance browning, and sprinkle with coarse sugar if desired for added texture and sweetness.
- Bake the Scones: Bake for 16 to 18 minutes until golden brown and cooked through, checking periodically to prevent overbaking.
- Cool and Serve: Let the scones cool slightly on a wire rack before serving to allow flavors to set and to avoid burning your mouth.
Notes
- For extra moisture and a tangier flavor, substitute part of the sour cream with Greek yogurt.
- If using fresh cranberries, chop them finely and increase sugar slightly to balance their tartness.
- These scones freeze well; wrap each individually in plastic wrap and reheat when needed for a quick breakfast treat.
