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Cranberry Orange Sour Cream Scones

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Achieve bakery-level flakiness! These Cranberry Orange Sour Cream Scones are supremely tender, balancing tart fruit with sweet citrus. Start with 400°F and cold butter cut to pea-size.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup (1 stick) Unsalted Butter, very cold and cubed
  • 1/2 cup Full-Fat Sour Cream
  • 1 tablespoon Orange Zest, freshly grated
  • 3/4 cup Dried Cranberries

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  2. Step 2: Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the butter pieces are about the size of small peas.
  3. Step 3: Stir in the orange zest and dried cranberries. Gently fold in the sour cream until the mixture is just combined and forms a shaggy dough. Be careful not to overmix, as this develops the gluten.
  4. Step 4: Turn the dough out onto a lightly floured surface. Quickly pat the dough into an 8-inch circle or square, about 1 inch thick. Cut the shape into 8 equal wedges (triangles) or 9 squares.
  5. Step 5: Transfer the scones to the prepared baking sheet, spacing them evenly. Bake for 15 to 18 minutes, or until the tops are lightly golden brown and the centers are set.
  6. Step 6: Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Store cooled scones in an airtight container at room temperature for up to 2 days; for longer storage, freeze them tightly wrapped.
  • To revive day-old scones, slice them horizontally and toast them in a 300°F oven for 5-7 minutes until warmed through, resulting in a delightfully crisp exterior.
  • Enhance the citrus flavor by serving these scones warm with a dollop of classic clotted cream and a quick Orange Glaze made from powdered sugar and fresh juice.
  • For the flakiest, tallest rise, ensure the butter is frozen solid before cubing and cutting it into the flour—the colder the butter, the better the steam expansion during baking.
  • Author: Maya Rose
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Find it online: https://cookfluent.com/cranberry-orange-sour-cream-scones/

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