Description
Orange zest and tart cranberries dance through creamy sour cream scones, creating a delightful breakfast pastry. Rustic and elegant, these scones offer a perfect balance of tangy and sweet flavors you can savor with morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (540 ml) all-purpose flour
- ⅔ cup (100 g) sweetened dried cranberries
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) cold butter, cubed
- ½ cup (120 ml) sour cream
- 2 large eggs
Leavening and Seasoning Ingredients:
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Flavor and Topping Ingredients:
- ¼ cup (60 ml) heavy cream
- 1 ½ tablespoons grated fresh orange zest
- 1 teaspoon pure vanilla extract
- 3 tablespoons sliced almonds, roughly broken
- 2 tablespoons turbinado sugar (sugar in the raw)
Optional Orange Glaze:
- 1 cup (120 g) powdered sugar
- 1 teaspoon freshly grated orange zest
- 2 tablespoons juice from orange
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
- Combine dry ingredients in a mixing bowl, whisking flour, sugar, baking powder, baking soda, and salt together thoroughly.
- Incorporate cold butter into the dry mixture using a pastry blender, creating a texture resembling coarse breadcrumbs.
- Fold dried cranberries into the butter-flour mixture.
- In a separate bowl, blend sour cream, heavy cream, egg, orange zest, and vanilla extract until smooth.
- Gently merge wet ingredients with dry ingredients, stirring until the dough comes together without overmixing.
- Transfer dough onto a lightly floured surface, dusting with additional flour to minimize stickiness.
- Shape the dough into an 8-inch circular disk, approximately 1 inch thick.
- Slice the circular dough into wedges using a flour-coated sharp knife.
- Arrange scone wedges on the prepared baking sheet, spacing them generously apart.
- Prepare an egg wash by whisking the remaining egg with water, then brush over each scone.
- Sprinkle sliced almonds and turbinado sugar across the scone surfaces.
- Bake for 20-22 minutes until achieving a golden-brown appearance.
- Optional: Create a glaze by mixing powdered sugar, orange zest, and fresh orange juice, adjusting consistency as needed.
- Drizzle glaze over warm scones and serve with whipped cream or orange marmalade.
Notes
- Zesty Orange Kick: Grated orange zest infuses these scones with bright, citrusy notes, elevating the traditional cranberry flavor profile.
- Texture Perfect: Cold butter and minimal dough handling ensure ultra-tender, flaky scones with delightful layers.
- Versatile Serving: Enjoy warm with fresh whipped cream or orange marmalade for an indulgent breakfast or afternoon treat.
- Make-Ahead Friendly: Prepare dough in advance and refrigerate overnight, then bake fresh in the morning for a hassle-free breakfast.
- Customization Options: Swap almonds for pecans or add a sprinkle of cinnamon to personalize the recipe to your taste preferences.
- Glaze Magic: Optional orange glaze adds a sweet, tangy finish that complements the tart cranberries and rich sour cream base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 289
- Sugar: 16 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 46 mg