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Cranberry Orange Sour Cream Scones

Delightful scones with tart cranberries and zesty orange, perfect for brunch or afternoon snacks.
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Préparation 20 minutes
Cuisson 20 minutes
Temps total 40 minutes
Portions: 8 scones
Plat: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Préparation Notes

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

Préparation
 

Preparation
  1. Gather all your ingredients.
  2. In a large mixing bowl, measure out the flour, sugar, baking powder, and salt.
  3. Whisk together the dry ingredients until evenly combined.
  4. Add the cold, cubed butter and blend until the mixture resembles coarse crumbs.
  5. Stir in the chopped cranberries and orange zest.
  6. In a separate bowl, whisk together the sour cream, egg, and vanilla extract.
  7. Pour the wet mixture into the dry ingredients and mix gently until just combined.
  8. Turn the dough onto a floured surface and pat into a circle about 1 inch thick.
  9. Cut the circle into wedges, yielding 8 scones.
  10. Transfer the wedges to a lined baking sheet.
  11. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes until golden brown.
  12. Let the scones cool for a few minutes before serving.

Notes et conservation

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.