I remember thinking that these were one of the most delicious treats I had ever had, and they seemed perfectly paired with a cup of hot tea! Often scones are baked in the shape of a circle, scored before baking and then cut into pieces resembling a piece of pie. The dough for these sour cream scones will spread while baking, so these scones are a little flatter than an average biscuit. If I’m making large scones, I like to cook them individually and then let my guests decide how they want to enjoy them. With or without the toppings, they’re delicious!
Cranberry-Orange Sour Cream Scones
- 2 cups self rising flour
- 1/2 tsp salt
- 1/2 cup granulated sugar plus add'l for the tops
- 1/2 cup cold butter
- 1/2 cup sour cream
- 1 beaten egg
- 1/2 tsp. vanilla
- 1-2 Tbsp orange zest
- 1/4 cup of heavy cream
- 1/2 cup sweetened dried cranberries
- Preheat the oven to 400°F. Line two standard baking sheets with parchment paper.
- Zest the orange and roughly chop the cranberries with a sharp knife and set aside.
- In a mixing bowl, sift together the flour, salt and sugar.
- Cut the cold butter into the flour mixture with a pastry blender or a fork until it resembles crumbs or cornmeal.
- Stir in the sour cream. beaten egg, vanilla and the orange zest. Fold in the chopped cranberries.
- Turn the dough out onto a floured surface. Turn it a couple of times to coat with flour to help with the stickiness.
- Pat the dough until it's about 3/4 inch thick.
- Dip a biscuit cutter in flour and cut the scones into the 3 inch rounds.
- Place onto the baking sheets 2 inches apart and brush the tops with heavy cream and sprinkle with sugar.
- Bake for 16-18 minutes or until golden. Serve warm with fresh whipped cream and orange marmalade.