Cranberry Orange Sour Cream Scones

Ingredients

• Dry Ingredients:
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Wet Ingredients:
• 1/2 cup cold unsalted butter, cut into cubes
• 1/2 cup sour cream
• 1 large egg
• 1–2 tablespoons orange zest (zest of 1 large orange)
• 1 teaspoon vanilla extract
• 2–3 tablespoons orange juice (as needed, just enough to bring dough together)
• Add-Ins:
• 1 cup fresh or frozen cranberries (or 3/4 cup dried cranberries)
• Optional Topping:
• 1–2 tablespoons coarse sugar (for sprinkling)
• Simple Orange Glaze (optional):
• 1/2 cup powdered sugar
• 1–2 teaspoons orange juice (enough to make a drizzleable glaze)

Instructions

1. 1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
2. 2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. 3. Cut in the butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter throughout. Keep the butter as cold as possible for flakier scones.
4. 4. Whisk the wet ingredients: In a separate small bowl, whisk together the sour cream, egg, orange zest, and vanilla extract until smooth and combined.
5. 5. Bring the dough together: Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until the dough starts to come together. If the mixture looks dry or there are lots of loose floury bits, add orange juice 1 tablespoon at a time, mixing lightly, until the dough clumps and holds together when pressed.
6. 6. Add the cranberries: Gently fold in the cranberries (fresh, frozen, or dried) just until evenly distributed. If using frozen cranberries, you don’t need to thaw them first—just work quickly so they don’t chill the dough too much.
7. 7. Shape the dough: Turn the dough out onto a lightly floured surface. Pat and gently press it into a round disk about 1 inch (2.5 cm) thick. Try not to overwork the dough to keep the scones tender.
8. 8. Cut into wedges: Using a sharp knife or bench scraper, cut the disk into 8 equal wedges, like cutting a pizza. Transfer the wedges to the prepared baking sheet, spacing them a few inches apart.
9. 9. Top and bake: If desired, sprinkle the tops with coarse sugar for extra crunch and sparkle. Bake in the preheated oven for 15–18 minutes, or until the scones are puffed and lightly golden around the edges and on top.
10. 10. Cool slightly and glaze (optional): Allow the scones to cool on the baking sheet for about 5–10 minutes. For the orange glaze, stir together powdered sugar and enough orange juice to make a smooth, drizzleable glaze. Drizzle over the warm or cooled scones and let set briefly before serving.
11. 11. Serve and store: Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Rewarm gently in a low oven if desired