Easy Cranberry Orange Sour Cream Scones Recipe
How to Make the Best Cranberry Orange Sour Cream Scones Recipe
Whether you’re planning a special holiday event or casual gathering with friends, include these homemade scones on the menu. How are scones different from biscuits? Our Southern buttermilk biscuits are typically served savory. There are exceptions to this rule, of course. Scones on the other hand are usually sweeter with mix-ins. Again, there are always exceptions. These homemade cranberry orange scones are slightly sweet and glazed. If you love the scones at Starbuck’s you’ll love making these at home.
- Please note, these scones dough 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.
How to Make and Store Cranberry Orange Scones
- Scones are best eaten fresh the day they’re baked. If you’d like to freeze the scones before baking, place them separately onto a sheet pan and allow them time to freeze solid. Once frozen, place wedges into a freezer bag and keep for up to 2 weeks. Omit the egg wash until baking.
- Can I bake frozen scones? Yes, you can. Bake from frozen brushed with egg wash just before baking. They will take longer to bake so allow an extra 5-10 minutes and adjust the time accordingly.
- How do you serve scones? Scones are served with or without toppings such as lemon curd, cream and jam are delicious options. 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.
- For a savory mini scones appetizer: Cut the homemade scones dough using a 1 inch round cutter. Bake them per the recipe, decreasing the time to adjust for the smaller size. Serve them as an appetizer stuffed with ham. To add a condiment, mix one tablespoon of Dijon mustard per 1/2 cup of orange marmalade, to spread onto the ham.
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Helpful Kitchen Items:
Cranberry Orange Sour Cream Scones
- 2 1/4 cup all purpose flour
- 1/2 cup granulated sugar
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold butter cubed
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 large eggs divided, use 1 for egg wash
- 1 1/2 Tbsp grated fresh orange zest
- 1 tsp pure vanilla extract
- 2/3 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.