Cranberry Orange Sour Cream Scones

Cranberry Orange Sour Cream Scones: A Citrusy and Tangy Delight

If you’re looking for the perfect morning treat or an afternoon pick-me-up, these Cranberry Orange Sour Cream Scones are just the ticket. With their flaky, buttery texture, bursts of tangy cranberries, and fresh orange zest, these scones are the ideal balance of sweet and tart. Finished with a sprinkling of almonds and turbinado sugar for a satisfying crunch, and optionally drizzled with a zesty orange glaze, they’re an elegant yet simple treat that pairs wonderfully with a hot cup of tea or coffee.

Why You’ll Love This Recipe

These scones are light and tender, thanks to the sour cream and heavy cream in the dough, which also add richness without making them too dense. The bright citrus from the orange zest perfectly complements the sweetness of dried cranberries, while the almonds and turbinado sugar on top add texture and crunch. And with the optional orange glaze, you can give them a little extra sweetness and citrus flavor. The best part? They’re easy to make and ready in under 40 minutes!

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.

Serving Suggestions

These Cranberry Orange Sour Cream Scones are best enjoyed warm, fresh from the oven. Serve them with a dollop of fresh whipped cream, a side of orange marmalade, or simply on their own with your favorite cup of tea or coffee. They’re perfect for breakfast, brunch, or an afternoon snack. If you’re serving these for a special occasion, such as a holiday breakfast or a tea party, the orange glaze adds an extra touch of sweetness and elegance.

Recipe Notes

• Storage: Store leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. To reheat, simply warm them in a low oven (around 300°F/150°C) for a few minutes until heated through.
• Freeze for Later: These scones freeze well! Freeze them on a baking sheet until solid, then transfer them to a freezer-safe container or bag. To reheat, bake them directly from frozen in a 350°F (175°C) oven for 10-12 minutes.
• Customization: Swap the cranberries for dried cherries or raisins, or use lemon zest instead of orange zest for a different citrus twist.

Recipe Summary

• Prep Time: 15 minutes
• Cooking Time: 20-22 minutes
• Total Time: 40 minutes
• Servings: 8 scones
• Calories: 350 kcal per scone

Final Thoughts

These Cranberry Orange Sour Cream Scones are a delightful addition to any breakfast or brunch spread. With their bright, citrusy flavor and soft, tender crumb, they’re sure to become a family favorite. The tangy cranberries, sweet orange zest, and optional orange glaze create a perfect harmony of flavors. Whether you’re enjoying them with your morning coffee or serving them at a special gathering, these scones are bound to impress. Enjoy!

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