Cranberry Orange Sour Cream Scones
Delightful scones with tart cranberries and zesty orange, perfect for brunch or afternoon snacks.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed Use cold for optimal flakiness.
- 1 cup fresh cranberries, chopped Fresh cranberries are recommended.
- 1 tablespoon orange zest
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients.
- In a large mixing bowl, measure out the flour, sugar, baking powder, and salt.
- Whisk together the dry ingredients until evenly combined.
- Add the cold, cubed butter and blend until the mixture resembles coarse crumbs.
- Stir in the chopped cranberries and orange zest.
- In a separate bowl, whisk together the sour cream, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix gently until just combined.
- Turn the dough onto a floured surface and pat into a circle about 1 inch thick.
- Cut the circle into wedges, yielding 8 scones.
- Transfer the wedges to a lined baking sheet.
- Preheat your oven to 400°F (200°C) and bake for 15-20 minutes until golden brown.
- Let the scones cool for a few minutes before serving.
Notes
These scones can be served warm with clotted cream or butter. They can be frozen after cooling for up to 3 months. If substituting ingredients, consider gluten-free flour and plant-based alternatives for an inclusive option.