Why You’ll Love This Recipe

• Tender and Flaky – The sour cream and cold butter create a melt-in-your-mouth texture.
• Bright and Flavorful – The combination of fresh orange zest and cranberries gives a sweet-tart contrast.
• Easy to Make – Simple steps and everyday ingredients make this recipe accessible for any home baker.
• Perfect for Any Occasion – Enjoy them for breakfast, brunch, or as a delicious snack with tea or coffee.
• Customizable – You can swap cranberries for other dried fruits or add nuts for extra crunch.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the scones:

• all-purpose flour
• granulated sugar
• baking powder
• salt
• cold unsalted butter, cubed
• dried cranberries
• zest of 1 orange
• sour cream
• whole milk
• vanilla extract

For the orange glaze:

• powdered sugar
• fresh orange juice

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. Stir in the cranberries and orange zest.
5. In a separate bowl, whisk together the sour cream, milk, and vanilla extract. Add the wet mixture to the dry ingredients and stir just until combined (avoid overmixing).
6. Transfer the dough to a floured surface and gently shape it into a 1-inch thick disc. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the edges are golden brown. Let cool on a wire rack.
8. For the glaze, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled scones and serve.

Servings and Timing

• Servings: 8 scones
• Prep Time: 15 minutes
• Cooking Time: 18 minutes
• Total Time: 33 minutes
• Calories: 300 kcal per scone

Variations

• Use Fresh Cranberries – Swap out dried cranberries for fresh ones to add a juicy tartness.
• Try Different Citrus Zest – Lemon or lime zest can add a fun twist.
• Add Nuts – Chopped pecans or walnuts pair beautifully with cranberries.
• Make it Whole Wheat – Use half whole wheat flour for a heartier scone.
• Chocolate Chip Option – Replace cranberries with white or dark chocolate chips for a sweeter variation.

Storage/Reheating

• Storage: Store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Freeze unglazed scones in a sealed container for up to 3 months. Thaw at room temperature before glazing.
• Reheating: Warm scones in the oven at 300°F (150°C) for 5-7 minutes or microwave for 15-20 seconds.

FAQs

How do I get the flakiest scones?

Use very cold butter and avoid overmixing the dough. Freezing the butter for 10 minutes before using it also helps.

Can I use fresh cranberries instead of dried?

Yes! Fresh cranberries add a tart burst of flavor. You may want to slightly chop them before adding.

What if I don’t have sour cream?

You can substitute sour cream with Greek yogurt or buttermilk for a similar texture.

Can I make these scones ahead of time?

Yes! You can refrigerate the shaped scone dough overnight and bake fresh the next morning.

Why did my scones turn out dense?

Overmixing the dough or using warm butter can make the scones tough. Handle the dough gently for the best texture.

How can I make them sweeter?

Increase the sugar slightly or add a touch of honey to the dough for extra sweetness.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend to replace the all-purpose flour.

Do I have to glaze the scones?

No, they’re delicious on their own! The glaze adds sweetness but is completely optional.

How do I cut the perfect scone wedges?

Use a sharp knife or a bench scraper and cut straight down—avoid sawing to keep the edges clean.

Can I make mini scones?

Yes! Cut the dough into 12 smaller wedges instead of 8. Reduce baking time slightly.

Conclusion

These Cranberry Orange Sour Cream Scones are a delightful blend of tangy, sweet, and buttery flavors, making them an irresistible treat. Whether you enjoy them fresh from the oven or save them for later, they’re the perfect addition to any breakfast or tea time. Try different variations to suit your taste, and don’t forget to drizzle on that zesty orange glaze for the ultimate finishing touch!

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Cranberry Orange Sour Cream Scones

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These Cranberry Orange Sour Cream Scones are tender, buttery, and bursting with bright citrus and tart cranberries. Sour cream gives them an ultra-soft texture, while a sweet orange glaze adds the perfect finishing touch. Perfect for breakfast, brunch, or an afternoon treat with tea or coffee!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 scones
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American, British
• Diet: Vegetarian

Ingredients

For the Scones:

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• ½ cup dried cranberries
• Zest of 1 orange
• ½ cup sour cream
• ¼ cup whole milk
• 1 tsp vanilla extract

For the Orange Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh orange juice

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Instructions

• Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Incorporate Butter: Add cold butter cubes and use a pastry cutter (or fingers) to mix until the mixture resembles coarse crumbs.
• Add Flavors: Stir in dried cranberries and orange zest.
• Combine Wet Ingredients: In a separate bowl, whisk together sour cream, milk, and vanilla extract. Pour into the dry mixture and stir gently until just combined. Avoid overmixing.
• Shape the Dough: Transfer dough to a floured surface. Shape into a 1-inch thick disc, then cut into 8 wedges.
• Bake: Place scones on the prepared baking sheet and bake for 15-18 minutes, or until golden brown. Cool on a wire rack.
• Make the Glaze: Whisk together powdered sugar and fresh orange juice until smooth. Drizzle over cooled scones.

Notes

• Use Cold Butter for extra flakiness—freeze it for 10 minutes before cutting in.
• Fresh Cranberry Option: Swap dried cranberries for chopped fresh cranberries for a juicy tartness.
• Customize It: Add chopped pecans or walnuts, or swap orange zest for lemon zest.
• Storage: Store scones in an airtight container at room temp for 2 days or refrigerate for up to 5 days.