Cranberry Orange Sour Cream Scones Recipe
There’s just something magical about baking a batch of fresh scones—especially when the aroma of citrus and tart berries fills the kitchen! This Cranberry Orange Sour Cream Scones Recipe is your ticket to tender, golden pastries bursting with sweet, tangy flavor in every bite. The secret is a touch of sour cream, which adds incredible richness and moisture, making these scones a cut above anything you’ll find at the coffee shop. They’re perfectly suited for cozy breakfasts, vibrant brunch tables, or spontaneous afternoon treats.
Ingredients You’ll Need
With just a handful of pantry staples, you can whip up scones that look and taste bakery-worthy. Each ingredient in this Cranberry Orange Sour Cream Scones Recipe does a special job—some bring a creamy crumb, others supply pops of fruit or a zesty finish. Let’s walk through the lineup:
- All-purpose flour: Gives the scones structure and a soft, tender bite; measure carefully for best texture.
- Granulated sugar: Adds just enough sweetness to balance the tartness from cranberries and citrus.
- Baking powder: Provides the main lift for beautifully risen scones.
- Baking soda: Works with the sour cream to make the crumb ultra-tender and light.
- Salt: Brings out flavors and balances sweetness—don’t skip it!
- Orange zest: Fresh zest infuses the scones with bright, sunny flavor that pairs so well with cranberries.
- Cold unsalted butter: The real secret to flaky layers; keep it chilled and cut it in quickly.
- Dried cranberries: Chewy bursts of tart and sweet, and they won’t add extra moisture to the dough.
- Sour cream: Adds moisture and a lovely tang for the softest, richest scones imaginable.
- Large egg: Binds the dough and helps the scones rise.
- Vanilla extract: A touch of warmth and complexity in the background.
- Orange juice: Brightens the dough and the glaze with citrusy zing.
- Powdered sugar (for glaze, optional): Makes a sweet, glossy finish that’s so pretty and delicious!
How to Make Cranberry Orange Sour Cream Scones Recipe
Step 1: Prep Your Oven and Pan
First things first, preheat your oven to 400°F (200°C) so it’s ready for baking glory. Line a baking sheet with parchment paper—this ensures your scones bake evenly and lift off without sticking, making clean-up a breeze.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the flour, granulated sugar, baking powder, baking soda, salt, and fragrant orange zest. The zest will perfume the whole mixture—stop for a second and inhale that citrusy aroma! This blend is the backbone of your dough, so make sure everything is evenly combined before moving to the next step.
Step 3: Cut in the Cold Butter
Time to make your scones irresistibly tender! Add the cold, cubed butter to your dry ingredients. Using a pastry cutter or your fingertips, gently work the butter in until the mix resembles coarse crumbs—think pea-sized pieces. Don’t overwork it; keeping those little bits of butter cold means steam will form layers as they bake, giving you that coveted flaky texture.
Step 4: Add the Cranberries
Sprinkle in your dried cranberries, making sure they’re evenly distributed throughout the dry mix. This guarantees a bright, chewy burst of cranberry in every bite.
Step 5: Combine the Wet Ingredients
In a separate bowl, whisk together the sour cream, egg, vanilla extract, and orange juice. This creamy blend brings tang, richness, and structure—plus extra citrusy goodness!
Step 6: Bring Your Dough Together
Pour the wet mixture into the dry ingredients and use a spatula or wooden spoon to stir just until a shaggy dough forms. A few dry spots are okay—overmixing is the enemy of tender scones. The dough should look a little rough but cohesive.
Step 7: Shape and Slice
Turn the dough onto a floured surface and gently pat it into a 1-inch-thick circle. Handle the dough as little as possible to keep it tender. Using a sharp knife or bench scraper, cut the circle into 8 wedges. Each triangle promises golden edges and a perfectly soft center.
Step 8: Bake to Perfection
Transfer the wedges onto your prepared baking sheet, giving each some space to rise and brown. Bake for 15 to 18 minutes, or until the tops are lightly golden and the edges look set. Let the scones cool a bit right on the pan—warm scones are heaven, especially with the next step.
Step 9: Drizzle the Glaze
While the scones cool, whisk together powdered sugar and orange juice for that citrusy-sweet glaze. Drizzle it generously over the warm (or fully cooled) scones. You’ll have glossy, bakery-style pastries that taste as joyful as they look. Your Cranberry Orange Sour Cream Scones Recipe is now ready to enjoy!
How to Serve Cranberry Orange Sour Cream Scones Recipe
Garnishes
A little extra flourish truly elevates these scones. Try a sprinkle of extra orange zest or even a light dusting of powdered sugar over the finished glaze. A few whole or sliced dried cranberries on top add a pop of holiday color—these tiny touches make your Cranberry Orange Sour Cream Scones Recipe feel extra special on any table.
Side Dishes
Pair your warm scones with a bowl of Greek yogurt and honey, or serve them alongside a crisp fruit salad for a colorful brunch spread. A cup of strong black tea or a creamy cappuccino complements the citrus and berries beautifully. For a heartier option, serve the scones with savory items like scrambled eggs or a simple quiche—trust me, everyone will want seconds!
Creative Ways to Present
Show off your Cranberry Orange Sour Cream Scones Recipe by stacking the scones in a rustic basket lined with a bright cloth, or arrange them on a vintage cake stand for some sophisticated drama. Wrap them in parchment and twine as edible gifts, or bring a batch to your next brunch potluck. However you share them, you’ll have friends and family asking for your secret!
Make Ahead and Storage
Storing Leftovers
Place completely cooled scones in an airtight container at room temperature. They’ll stay fresh and tender for up to 2 days—perfect for enjoying with your morning coffee or as an afternoon snack.
Freezing
This Cranberry Orange Sour Cream Scones Recipe is incredibly freezer-friendly. Wrap baked or unbaked scones tightly and freeze for up to 2 months. For unbaked wedges, there’s no need to thaw; bake straight from the freezer, just adding a minute or two to the baking time.
Reheating
For fresh-from-the-oven flavor, reheat scones in a 325°F (160°C) oven for about 5-8 minutes. If you’re in a rush, a quick zap in the microwave (about 15 seconds) also works—just note the glaze may soften.
FAQs
Can I use fresh or frozen cranberries instead of dried?
Absolutely! If you’re swapping in fresh or frozen cranberries, just chop or halve them before adding to the dough. They’ll add extra tartness and moisture, so consider increasing the sugar by a tablespoon or two.
Why does the butter need to be cold?
Cold butter is crucial for creating those gorgeous, flaky layers inside the scones. As the scones bake, the butter melts and creates steam, which puffs up the dough and adds lightness. Always start with butter straight from the fridge!
Can I make the Cranberry Orange Sour Cream Scones Recipe gluten-free?
Certainly! Substitute your favorite measure-for-measure gluten-free flour blend for the all-purpose flour. Be sure to check your baking powder is gluten-free, and you’ll still enjoy tender, delicious scones.
Is it okay to skip the glaze?
Definitely! The scones are wonderful all on their own, but the orange glaze adds an extra burst of citrusy sweetness and visual appeal. If you prefer less sweetness or need a quicker bake, simply leave it off or sprinkle with a little coarse sugar before baking.
How do I avoid overmixing the dough?
The trick is to stop stirring as soon as the dry and wet ingredients are just combined. Some small streaks of flour are fine. Overmixing develops the gluten, making scones tough rather than tender—aim for a ragged, rough dough for bakery-quality results.
Final Thoughts
If you’re seeking a perfect excuse to turn on your oven and fill your kitchen with delicious, inviting aromas, this Cranberry Orange Sour Cream Scones Recipe is your answer. With their tender crumb and vibrant flavor, each bite feels like a small celebration. Share them with friends, family, or enjoy a quiet moment with one all to yourself—you’ll want to bake them again and again!
Print
Cranberry Orange Sour Cream Scones Recipe
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Cranberry Orange Sour Cream Scones are a delightful treat with a perfect balance of sweet and tangy flavors. The tender scones are studded with juicy cranberries and fragrant orange zest, making them a wonderful choice for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 orange
- 1/2 cup dried cranberries
- 1/2 cup cold unsalted butter (cut into small cubes)
- 2/3 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
- 1/2 cup powdered sugar
- 1–2 tablespoons orange juice
Dry Ingredients:
Wet Ingredients:
For the glaze (optional):
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and orange zest. Cut in cold butter until mixture resembles coarse crumbs.
- Add cranberries: Stir in dried cranberries.
- Combine wet ingredients: In a separate bowl, mix sour cream, egg, vanilla extract, and orange juice. Add to dry ingredients and stir until just combined.
- Shape and bake: Pat dough into a circle, cut into wedges, and transfer to baking sheet. Bake for 15–18 minutes until golden.
- Make glaze: Whisk powdered sugar and orange juice for glaze. Drizzle over scones.
Notes
- You can use fresh or frozen cranberries instead of dried, adjusting sugar slightly. Scones can be frozen before or after baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 290
- Sugar: 14g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
