Cranberry Orange Sour Cream Scones
These scones combine bright citrus zest with the rich tang of sour cream, producing a tender crumb under a lightly browned crust. Dried cranberries scatter throughout each slice, providing a sweet-tart contrast against the buttery dough. Shaped simply into a round and sliced into wedges right on the baking sheet, this quick breakfast bake comes together with minimal fuss and goes straight into a hot oven.
Why this one works
- Sour cream provides moisture and a delicate, soft crumb.
- Fresh orange zest releases fragrant oils into the dry ingredients.
- Simple wedge shaping eliminates the need for rolling pins or individual biscuit cutters.
- Dried cranberries offer a pleasant chew and tart flavor balance.
- Bakes into golden brown wedges in just twenty minutes.
What you’ll need
- 2 cups (250g) all-purpose flour Standard all-purpose flour gives the scones structure while maintaining a soft interior.
- 1/2 cup (115g) granulated sugar Whisked into the dry base to sweeten the dough lightly without masking the orange flavor.
- 1/2 cup (120ml) sour cream Adds richness and acidity to bring the dry mixture into a cohesive dough.
- 1/2 cup (60g) dried cranberries Evenly dispersed throughout the dough for tart bursts in every bite.
- 1 tablespoon (15ml) orange zest Freshly grated zest distributes aromatic citrus oils thoroughly.
- 1 tablespoon (12g) baking powder
- 1/2 cup (115g) cold unsalted butter, cubed
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What to have nearby
- Baking sheet
- Whisk
- Pastry blender or fork
- Knife or bench scraper
Step-by-step instructions
Work efficiently when cutting the fat into the dry base, keeping everything cool before folding in the sour cream and mix-ins to form a workable dough.
- 1Step 1
Preheat oven to 400F (200C).
- 2Step 2
Whisk flour, sugar, and baking powder. Cut in cold butter until crumbly.
- 3Step 3
Stir in sour cream, orange zest, and cranberries until dough forms.
- 4Step 4
Shape into a circle on a baking sheet and cut into wedges.
- 5Step 5
Bake for 20 minutes until golden brown.
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A few things worth knowing
- Cut the butter into the flour until small, pea-sized crumbs form to ensure light layers.
- Avoid overmixing once the sour cream is added; mix just until the dough pulls together.
- Use a sharp knife or floured bench scraper to slice clean wedges before baking.
Ways to make it your own
- Sprinkle coarse sugar across the dough circle before slicing for an extra crunchy top crust.
Serving suggestions
Serve warm from the oven alongside a pot of hot black tea, strong brewed coffee, or softly whipped butter on the side.
Storage & reheating
Keep leftover scones in an airtight container at room temperature once fully cooled, or gently reheat in a low oven before serving.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
How do I know when the scones are done baking?+
Look for a golden brown color on the top and edges after about 20 minutes at 400°F.
Can I shape the scones directly on the baking sheet?+
Yes, patting the dough into a circle directly on the sheet makes cutting and separating the wedges clean and easy.
With fragrant orange zest, tart cranberries, and a rich sour cream base, these scones make a satisfying homemade addition to any morning table.
Cranberry Orange Sour Cream Scones
Bake tender cranberry orange sour cream scones featuring fragrant citrus zest and sweet-tart dried fruit, baked until golden brown in twenty minutes.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 cup (115g) granulated sugar
- 1/2 cup (120ml) sour cream
- 1/2 cup (60g) dried cranberries
- 1 tablespoon (15ml) orange zest
- 1 tablespoon (12g) baking powder
- 1/2 cup (115g) cold unsalted butter, cubed
Instructions
- Preheat oven to 400F (200C).
- Whisk flour, sugar, and baking powder. Cut in cold butter until crumbly.
- Stir in sour cream, orange zest, and cranberries until dough forms.
- Shape into a circle on a baking sheet and cut into wedges.
- Bake for 20 minutes until golden brown.
Nutrition
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