Are you looking for a delicious breakfast treat? This Cranberry Orange Sour Cream Scones Recipe is perfect for you.
These scones are soft, flaky, and full of flavor. The tangy cranberries pair beautifully with sweet orange. Sour cream makes them extra moist and tender.
You can make these scones in just 30 minutes. They’re perfect for breakfast, brunch, or afternoon tea. This recipe is simple and beginner-friendly.
Even if you’ve never made scones before, you’ll succeed. Let me show you how to make Cranberry Orange Sour Cream Scones at home.
When I First Introduced to Cranberry Orange Sour Cream Scones
I first tried these scones at a friend’s house. She served them fresh from the oven with hot coffee. The smell of orange filled the entire kitchen.
One bite and I was hooked immediately. The texture was amazing – crispy outside, soft inside. The cranberries added a lovely tart flavor.
I asked for the recipe right away. Now I make these scones every weekend. My family absolutely loves them for breakfast.
Equipment List
- Large mixing bowl
- Small bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Sharp knife
- Grater for orange zest
- Measuring cups and spoons
Ingredients You Need for Cranberry Orange Sour Cream Scones
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter (cut into cubes)
- 3/4 cup sour cream
- 1 large egg
- 1 tablespoon orange zest
- 1 cup fresh or dried cranberries
- 2 tablespoons orange juice
Step-by-Step Guide
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- This prevents sticking and makes cleanup easy.
- Add flour, sugar, baking powder, and salt to a large bowl.
- Whisk everything together until well combined.
- Add cold butter cubes to the flour mixture.
- Use a pastry cutter to blend it in.
- The mixture should look like coarse crumbs.
- Mix sour cream, egg, orange zest, and orange juice in a small bowl.
- Whisk until smooth and well blended.
- Pour wet ingredients into the dry mixture.
- Add cranberries now.
- Stir gently until just combined.
- Don’t overmix the dough.
- Turn dough onto a floured surface.
- Pat it into a circle about 8 inches wide.
- Cut into 8 equal wedges like a pizza.
- Place scones on the prepared baking sheet.
- Bake for 15-18 minutes until golden brown.
- Let them cool for 5 minutes before serving.
Tips to Make the Best Cranberry Orange Sour Cream Scones
- Use cold butter for the flakiest scones.
- Don’t overmix the dough or they’ll be tough.
- Fresh orange zest gives the best flavor.
- You can use frozen cranberries without thawing.
- Add a simple glaze with powdered sugar and orange juice.
- Serve scones warm for the best taste.
- Store leftovers in an airtight container for 2 days.
- You can freeze unbaked scones for later use.
FAQs about Cranberry Orange Sour Cream Scones
Q: Can I use dried cranberries instead of fresh ones?
A: Yes, dried cranberries work perfectly fine. They add concentrated sweetness to your scones.
Q: How do I store leftover scones?
A: Keep them in an airtight container at room temperature. They stay fresh for up to two days.
Q: Can I freeze these scones?
A: Yes, freeze unbaked scones for up to three months. Bake them straight from the freezer.
Q: What can I substitute for sour cream?
A: Greek yogurt works as a great substitute. Use the same amount in the recipe.
Q: Why are my scones dry?
A: You probably overbaked them or overmixed the dough. Be gentle and watch the baking time.
Final Thoughts
This Cranberry Orange Sour Cream Scones Recipe is a keeper. The ingredients for Cranberry Orange Sour Cream Scones are simple and affordable.
The process is quick and straightforward. Your kitchen will smell absolutely amazing while baking. These scones taste like they came from a fancy bakery.
Serve them at your next brunch gathering. Your guests will ask for the recipe. Try making them this weekend. You won’t regret it.
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Cranberry Orange Sour Cream Scones Recipe
Equipment
- Large mixing bowl
- Small bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Sharp knife
- Grater for orange zest
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter cut into cubes
- 3/4 cup sour cream
- 1 large egg
- 1 tablespoon orange zest
- 1 cup fresh or dried cranberries
- 2 tablespoons orange juice
Instructions
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- This prevents sticking and makes cleanup easy.
- Add flour, sugar, baking powder, and salt to a large bowl.
- Whisk everything together until well combined.
- Add cold butter cubes to the flour mixture.
- Use a pastry cutter to blend it in.
- The mixture should look like coarse crumbs.
- Mix sour cream, egg, orange zest, and orange juice in a small bowl.
- Whisk until smooth and well blended.
- Pour wet ingredients into the dry mixture.
- Add cranberries now.
- Stir gently until just combined.
- Don’t overmix the dough.
- Turn dough onto a floured surface.
- Pat it into a circle about 8 inches wide.
- Cut into 8 equal wedges like a pizza.
- Place scones on the prepared baking sheet.
- Bake for 15-18 minutes until golden brown.
- Let them cool for 5 minutes before serving.
Notes
- Use cold butter for the flakiest scones.
- Don’t overmix the dough or they’ll be tough.
- Fresh orange zest gives the best flavor.
- You can use frozen cranberries without thawing.
- Add a simple glaze with powdered sugar and orange juice.
- Serve scones warm for the best taste.
- Store leftovers in an airtight container for 2 days.
- You can freeze unbaked scones for later use.
