Cranberry Orange Sour Cream Scones

Introduction

There’s something magical about baking that brings a sense of warmth and comfort into the home, especially when you can share the results with family and friends. One of my all-time favorite recipes that embodies this feeling is the Cranberry Orange Sour Cream Scones. The first time I made these delightful scones, my family couldn’t get enough of them. The combination of tart cranberries and zesty orange creates a flavor explosion that dances on your palate, while the buttery, flaky texture makes them irresistible. They’ve become a staple in our household, particularly during the holidays, but they’re delightful any time of year.

These scones are not only delicious but also surprisingly easy to make, making them perfect for both novice and seasoned bakers. Whether served as a breakfast treat, an afternoon snack, or a delightful addition to a brunch spread, they’re sure to impress everyone who tries them.

Ingredients

For the Scones:

• 2 ¼ cups all-purpose flour
• ½ cup granulated sugar
• 3 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup cold butter, cubed
• ½ cup sour cream
• ¼ cup heavy cream
• 2 large eggs, divided (1 for egg wash)
• 1 ½ tbsp grated fresh orange zest
• 1 tsp pure vanilla extract
• ⅔ cup sweetened dried cranberries (or Craisins)
• 3 tbsp sliced almonds, roughly broken
• 2 tbsp turbinado sugar (sugar in the raw)

For the Optional Orange Glaze:

• 1 cup powdered sugar
• 1 tsp freshly grated orange zest
• 2 tbsp fresh orange juice

Instructions

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 375°F (190°C). Line a large baking sheet (or two standard-sized baking sheets) with parchment paper and set aside.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This will ensure that the leavening agents are evenly distributed throughout the flour.

Step 3: Cut in the Butter

Using a pastry blender or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. The key is to keep the butter cold, which helps create flaky layers in the scones. Stir in the dried cranberries at this point.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated orange zest, and vanilla extract. The combination of sour cream and heavy cream gives the scones their tender texture and rich flavor.

Step 5: Combine the Wet and Dry Ingredients

Gradually mix the wet ingredients into the dry ingredients until the dough is fully moistened. The dough will be sticky but should hold together.

Step 6: Shape the Dough

Turn the dough out onto a lightly floured surface. Lightly coat the dough with flour and gently turn it a few times to reduce stickiness, being careful not to overwork the dough. Overworking can result in tough scones.

Pat the dough into an 8-inch circle, about 1 inch thick. Using a sharp knife dipped in flour, cut the circle into 8 wedges.

Step 7: Prepare for Baking

Place the wedges on the prepared baking sheet, ensuring at least 3 inches of space between each wedge to allow for expansion during baking.

Step 8: Egg Wash and Topping

In a small bowl, whisk together the remaining egg with 1 tablespoon of water. Brush the egg wash over the top of each scone. Sprinkle the scones with the broken sliced almonds and turbinado sugar for a crunchy, golden topping.

Step 9: Bake the Scones

Bake the scones for 20-22 minutes, or until they are golden brown. The edges should be crispy, and the inside should be tender and fluffy. Remove the scones from the oven and let them cool slightly on a wire rack.

Step 10: Add the Optional Orange Glaze

If you’d like to glaze the scones, whisk together the powdered sugar, orange zest, and fresh orange juice in a small bowl. Add the orange juice 1 tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm scones just before serving.

Nutrition Facts (per scone)

• Servings: 8
• Calories: 270
• Total Fat: 15g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 210mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 4g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes

How to Serve

• Freshly baked: Serve warm right out of the oven for the best texture.
• With coffee or tea: Pair with your favorite hot beverage for a delightful breakfast or snack.
• With butter or jam: Spread a little butter or your favorite fruit preserves on top for added flavor.
• As part of a brunch spread: Include them on a brunch table alongside other pastries, fruits, and quiches.

Additional Tips

1. Keep Ingredients Cold: For the best results, ensure that your butter and dairy are cold to create flaky layers.
2. Don’t Overmix: Mix just until the ingredients are combined to avoid tough scones.
3. Use Fresh Ingredients: Fresh orange zest will enhance the flavor of your scones.
4. Experiment with Dried Fruits: Feel free to substitute cranberries with other dried fruits like blueberries or cherries.
5. Adjust Sweetness: Taste your dough before baking; add more sugar if you prefer a sweeter scone.

Recipe Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
• Add Nuts: Incorporate chopped walnuts or pecans for extra crunch.
• Use Fresh Fruit: Replace dried cranberries with fresh cranberries for a tart burst of flavor.
• Chocolate Chip Option: Add chocolate chips for a sweeter scone variation.

Serving Suggestions

• Serve with a side of clotted cream or mascarpone cheese for a rich addition.
• Pair with a seasonal fruit salad for a refreshing contrast.
• Offer a selection of jams and jellies for guests to customize their scones.

Freezing and Storage

• Storage: Store cooled scones in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze unbaked scones by placing the cut wedges on a baking sheet and freezing until solid. Transfer to a zip-top bag and store for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.

FAQ Section

1. Can I use low-fat sour cream?

• Yes, but it may affect the texture slightly.

1. Can I make these scones ahead of time?

• Absolutely! You can prepare the dough and freeze it for later baking.

1. What if I don’t have heavy cream?

• You can substitute with half-and-half or whole milk, but the scones may be less rich.

1. How can I make my scones more flaky?

• Ensure your butter is cold and avoid overmixing the dough.

1. Can I use frozen cranberries?

• Yes, but you should thaw and drain them before using to avoid excess moisture.

1. Is there a dairy-free option?

• Yes, use dairy-free sour cream and milk alternatives for a dairy-free version.

1. What can I use instead of turbinado sugar?

• You can substitute with regular granulated sugar or brown sugar.

1. How do I know when my scones are done?

• They should be golden brown and a toothpick inserted into the center should come out clean.

1. Can I add more orange zest?

• Yes, adjust to your taste preference for a stronger orange flavor.

1. What should I serve with scones?
   • Pair with tea, coffee, or fresh fruit preserves for a delightful experience.

Conclusion

Cranberry Orange Sour Cream Scones are a perfect blend of flavor and texture, making them a delightful addition to any breakfast or brunch table. Their ease of preparation and the joy they bring to family and friends make them a must-try recipe. With a little effort, you can create a delicious treat that is sure to impress. Whether you enjoy them plain or with a sweet glaze, these scones are a celebration of flavors that will brighten any occasion. So, gather your ingredients and get baking—you won’t regret it!

Print