Zesty Cranberry Orange Scones Recipe with Sour Cream Magic

Scones fresh from the oven bring a delightful bakery-style cranberry orange sour cream scones recipe to your morning breakfast table.

Tart cranberries and bright citrus zest dance together in every tender, flaky bite.

The sour cream adds a luxurious richness that makes these scones impossibly soft and moist.

Each scone promises a perfect balance of sweet and tangy flavors that wake up your taste buds.

Bakers of all skill levels can master this simple yet impressive recipe with ease.

The aroma of orange and warm, buttery scones will have everyone gathering in the kitchen.

Enjoy these delectable treats with a steaming cup of coffee for a truly indulgent morning moment.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20-22 minutes

Total Time: 40 minutes

Calories: 260 kcal

Servings: 13

Cranberry Orange Sour Cream Scones Ingredients

• All-Purpose Flour: The foundation of scones, creating a tender and light texture with proper structure.
• Granulated Sugar: Adds sweetness and helps with browning and caramelization.
• Baking Powder, Baking Soda: Essential leavening agents that help scones rise and become fluffy.
• Salt: Enhances overall flavor and balances the sweetness.

• Sour Cream, Heavy Cream: Provides richness, moisture, and creates a tender crumb.
• Eggs: Binds ingredients together and contributes to golden color and structure.
• Vanilla Extract: Adds depth of flavor and complements other ingredients.

• Cold Butter: Creates flaky layers when cut into dry ingredients.
• Dried Cranberries: Adds bursts of tartness and chewy texture.
• Orange Zest: Provides bright, citrusy aroma and flavor.
• Sliced Almonds: Offers crunch and nutty undertone.
• Turbinado Sugar: Creates a sparkling, crunchy top.
• Powdered Sugar, Orange Juice: Optional glaze for extra sweetness and citrus kick.

Tools for Cranberry Orange Sour Cream Scones

• Large mixing bowl: Essential for combining dry and wet ingredients.
• Medium mixing bowl: Perfect for whisking wet ingredients separately.
• Pastry blender or two forks: Great for cutting cold butter into flour mixture.
• Sharp knife: Needed to cut dough into clean wedges.
• Baking sheet: Lined with parchment paper for even baking.
• Measuring cups and spoons: Critical for accurate ingredient proportions.
• Whisk: Helpful for blending eggs, cream, and creating smooth mixtures.
• Grater: Used for zesting fresh orange.
• Small bowl: Convenient for preparing egg wash and optional glaze.
• Parchment paper: Ensures scones don't stick and makes cleanup easy.

How to Bake Moist Cranberry Orange Scones

• Oven Preparation

Warm up the oven and prepare a baking surface with parchment paper, creating a cozy baking environment.

• Dry Ingredient Blend

Combine flour, sugar, baking powder, and salt in a mixing bowl, creating a soft, powdery foundation for your scones.

• Butter Integration

Gently break cold butter into the dry mixture, transforming the ingredients into a crumbly landscape with tiny butter pockets.

• Moisture Magic

Whisk sour cream, cream, egg, orange zest, and vanilla in a separate bowl, creating a creamy liquid that will bring your scones to life.

• Dough Formation

Blend wet and dry ingredients, folding them together until a soft, slightly sticky dough emerges. Sprinkle with cranberries for bursts of flavor.

• Shaping Adventure

Transfer dough to a floured surface, gently patting it into a circular shape. Slice into triangular wedges, each promising a delightful bite.

• Almond Sparkle

Brush each scone with an egg wash, then sprinkle with sliced almonds and a touch of sugar, adding a golden, crunchy exterior.

• Baking Transformation

Slide the scones into the heated oven, watching them turn a beautiful golden brown in about 20 minutes.

• Finishing Touch

Optional: Drizzle with a zesty orange glaze, creating a sweet, citrusy crown for your perfectly baked treat.

Flavor Tips for Tart and Creamy Scones

• Mix fresh or frozen cranberries for different texture and tartness levels.
• Work quickly and keep ingredients cold to ensure light, flaky scone texture without developing too much gluten.
• Prepare scone dough, shape into wedges, and freeze unbaked for up to one month; bake directly from frozen state, adding 3-5 extra minutes to cooking time.
• Replace cranberries with blueberries, chopped pecans, or dark chocolate chips for exciting taste variations; experiment with different citrus zests like lemon or lime for unique flavor profiles.
• Store cooled scones in airtight container at room temperature for 2-3 days, or freeze individually wrapped for up to two weeks; reheat briefly in oven to restore original freshness and crisp edges.

Serving Sour Cream Scones for Breakfast or Tea

• Breakfast Bliss Pairing: Start your morning with these scones alongside a steaming cup of Earl Grey tea or freshly brewed coffee. The citrusy notes complement the cranberry and orange flavors perfectly.
• Afternoon Tea Elegance: Serve these scones on a beautiful ceramic plate during a relaxed afternoon tea gathering. They pair wonderfully with clotted cream and a selection of light preserves.
• Dessert Transformation: Turn these scones into a delightful dessert by adding a scoop of vanilla bean ice cream or a dollop of whipped cream. Drizzle the optional orange glaze for an extra touch of sweetness that elevates the entire experience.
• Holiday Gifting Delight: Package these scones in a charming baker's box with a ribbon, making them a gorgeous homemade gift for friends and family during festive seasons or special celebrations.

Storage for Cranberry Scones Without Drying Out

• Morning Meal Magic: Wake up to these delightful scones as a perfect breakfast companion or alongside your favorite morning coffee. Pair them with fresh fruit or a light yogurt for a balanced start to your day.
• Advance Prep Champion: Mix dry ingredients and cut butter the night before, storing in an airtight container. Refrigerate wet ingredients separately to streamline morning baking and reduce preparation time.
• Freezer Friendly Strategy: Wrap unbaked scone wedges individually in plastic wrap, then place in a freezer bag. Freeze up to 3 weeks. Bake directly from frozen state, adding 3-5 minutes to standard baking time for a fresh-from-the-oven treat.
• Freshness Protection Plan: Store cooled scones in an airtight container at room temperature for 2-3 days. For extended enjoyment, refrigerate up to 5 days. Reheat gently in a low-temperature oven or toaster oven to restore original texture and warmth.

Tangy Cranberry Orange Sour Cream Scones

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4.8 from 11 reviews

• Total Time: 40 minutes
• Yield: 13 1x

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Description

Rich and tender cranberry orange sour cream scones shine with zesty citrus and tart berries. Bakery-quality pastries come together easily, promising a delightful breakfast or afternoon treat you’ll crave again.

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Ingredients

Scale 1x2x3x

• 2.25 cups (540 ml) all-purpose flour
• 2 large eggs
• ⅔ cup (100 g) sweetened dried cranberries
• ½ cup (120 ml) sour cream
• ½ cup (100 g) granulated sugar
• ½ cup (113 g) cold butter, cubed
• ½ tsp salt
• 1.5 tbsps grated fresh orange zest
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 3 tsps baking powder
• ¼ cup (60 ml) heavy cream
• 3 tbsps sliced almonds, roughly broken
• 2 tbsps turbinado sugar (sugar in the raw)
• 1 cup (120 g) powdered sugar
• 1 tsp freshly grated orange zest
• 2 tbsps juice from orange

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Instructions

1. Preparation: Warm oven to 375°F and line baking sheet with parchment paper.
2. Dry Mixture: Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl until thoroughly combined.
3. Butter Integration: Cut cold butter into dry ingredients using a pastry blender, creating a coarse, crumbly texture; fold in dried cranberries.
4. Wet Component: Whisk sour cream, heavy cream, egg, orange zest, and vanilla extract until smooth and well-blended.
5. Dough Formation: Gently combine wet and dry mixtures, stirring minimally until just incorporated, avoiding overmixing.
6. Shaping: Transfer dough to a floured surface, gently form into an 8-inch circular disk about 1 inch thick; slice into wedges using a flour-dusted knife.
7. Finishing Touches: Arrange scone wedges on prepared baking sheet, brush with egg wash, sprinkle with sliced almonds and turbinado sugar.
8. Baking: Roast in preheated oven for 20-22 minutes until golden brown and perfectly crisp.
9. Glazing: Optional – Craft a vibrant glaze by blending powdered sugar, orange zest, and fresh orange juice; drizzle over warm scones.
10. Serving: Accompany with whipped cream or orange marmalade for an elegant presentation.

Notes

• Prevent Overmixing: Stir ingredients just until combined to maintain a tender, flaky scone texture without developing tough gluten strands.
• Butter Temperature Matters: Use cold butter and work quickly to create those signature light, layered scone layers that melt in your mouth.
• Zest Boosts Flavor: Fresh orange zest adds vibrant citrus notes that perfectly complement the tart cranberries and rich sour cream.
• Ensure Even Baking: Space scone wedges generously on the baking sheet to allow proper heat circulation and achieve uniform golden-brown edges.

• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 260
• Sugar: 15 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 40 mg