Whether you're planning a special holiday event or casual gathering with friends, include these Cranberry Orange Sour Cream Scones on your breakfast, brunch or tea time menu. Fresh orange zest adds a bright citrus flavor to the buttery dough, and the sweet cranberries add texture. Serve them with or without the glaze, for a sweet companion to a cup of coffee or tea.
Cranberry Orange Sour Cream Scones
Scones to me, are a cross between a Southern biscuit and a sweet bread. The first time I had a scone at tea time as a girl, I was hooked. A delicious sweet biscuit, topped with marmalade and freshly whipped cream was a delight. I remember thinking sones were one of the most delicious treats I had ever had, and they paired perfectly with a cup of hot tea. The rest is history. Often scones are baked in the shape of a circle, scored before baking and then cut into wedges like a piece of pie. Just like our Southern biscuits, they can also be cut into rounds or made like a drop biscuit, if preferred. Scones served with or without toppings such as lemon curd, cream or jam, are delicious. For those moments that you only need a small batch of scones, this recipe for Small Batch Lemon Scones from Dessert for Two, just may fit the bill.
Tips for Success:
- These scones may spread while baking. Place the wedges at least 2 inches apart on the baking pan to prevent them from sticking together.
- Scones, by their very nature, have a slightly crumbly texture. That said, when working with fresh dough, there's a very important rule of thumb. If you overwork the dough, your scones or Southern biscuits for that matter, will be dry and tough. Mix the ingredients together until just fully combined for the best result.
- Scones are best eaten fresh the day they're baked. If you'd like to freeze before baking, place separately onto a baking sheet and freeze solid. To store, place wedges into a freezer bag and keep for up to 2 weeks. Bake from frozen brushed with egg wash just before baking. They will take longer to bake so adjust the time accordingly.
- For a savory appetizer idea: Cut the dough using a 1 inch round cutter. Serve as an appetizer stuffed with ham. To add a topping, mix one Tbsp Dijon mustard per ½ cup of orange marmalade to spread onto the ham.
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Helpful Kitchen Items:
Cranberry Orange Sour Cream Scones
Servings: 8 large scones
- 2 ¼ cup 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, use 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)
- Orange Glaze: (Optional)
- 1 cup powdered sugar
- 1 tsp freshly grated orange zest
- 2 Tbsp juice from orange
- Preheat the oven to 375°F. Line a large baking sheet or two standard size, with parchment paper. Set aside
- In a medium-size mixing bowl use a whisk to sift together the flour, sugar baking powder, baking soda and salt.
- Using a pastry blender or 2 forks, cut butter into dry ingredients until it resembles cornmeal. Mix in cranberries until evenly distributed. Make a well in the center.
- Whisk together sour cream. heavy cream, 1 egg, zest and vanilla. Add to dry ingredients. Gradually mix into dry ingredients until fully moistened.
- Turn the dough out onto a non stick lightly floured surface. Turn it a few times to coat with flour to help with the stickiness. Do not overwork the dough. Pat the dough into an 8 inch circle that is about 1 inch thick.
- Use a sharp knife dipped in flour to cut into wedges. Beat together remaining egg with 1 Tbsp water. Brush tops and sprinkle with almonds and turbinado sugar.
- Bake for 20-22 minutes or until golden. Serve warm with fresh whipped cream and orange marmalade.
- To make glaze: Mix together the powdered sugar, orange zest and fresh orange juice. Add juice 1 Tbsp at a time until you reach the desired consistency. Drizzle over the warm scones just before serving, if desired.