Cranberry Orange Sour Cream Scones Recipe
Are you looking for a delicious breakfast treat? This Cranberry Orange Sour Cream Scones Recipe is perfect for you.
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.