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Cranberry orange sour cream scones topped with sliced almonds and orange zest, golden brown with dried cranberries throughout.

Cranberry Orange Sour Cream Scones

Cranberry orange scones with sour cream, fresh orange zest, and dried cranberries, baked in 42 minutes and finished with almonds and turbinado sugar. Serves 8.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Method

Ingredients
  

Scones
  • 2 1/4 cups all-purpose flour 270 g
  • 1/2 cup granulated sugar 100 g
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cold butter 113 g, cubed
  • 1/2 cup sour cream 120 g
  • 1/4 cup heavy cream 60 mL
  • 2 large eggs divided (1 for dough, 1 for egg wash)
  • 1 1/2 Tbsp grated fresh orange zest
  • 1 tsp pure vanilla extract
  • 2/3 cup sweetened dried cranberries or Craisins 80 g
  • 3 Tbsp sliced almonds 20 g, roughly broken
  • 2 Tbsp turbinado sugar 25 g (Sugar in the Raw)
Orange Glaze (Optional)
  • 1 cup powdered sugar 120 g
  • 1 tsp freshly grated orange zest
  • 2 Tbsp fresh orange juice

Method
 

Scones
  1. Set oven to 375°F (190°C). Prepare a large baking sheet or two standard baking sheets by lining with parchment paper; leave aside.
  2. In a medium mixing bowl, combine flour, granulated sugar, baking powder, baking soda, and salt by whisking.
  3. With a pastry cutter or two forks, incorporate the cold cubed butter into the dry mixture until it looks like cornmeal. Stir in dried cranberries until uniformly spread. Create a well in the center.
  4. In another bowl, whisk sour cream, heavy cream, 1 egg, orange zest, and vanilla extract. Add the wet mixture to the dry ingredients and stir gradually until completely hydrated.
  5. Transfer dough onto a lightly floured nonstick surface. Fold it a few times to coat with flour and lessen stickiness; avoid overworking.
  6. Shape dough into an 8-inch circle about 1 inch thick. With a sharp knife dipped in flour, cut into wedges. Arrange wedges on the prepared pan(s) with at least 3 inches between them.
  7. Egg wash: Whisk the remaining egg with 1 Tbsp water. Brush the top of each scone and scatter with sliced almonds and turbinado sugar.
  8. Bake for 20–22 minutes, or until golden. Serve warm with fresh whipped cream and orange marmalade.
Orange Glaze (Optional)
  1. Optional glaze: In a small bowl, combine powdered sugar, orange zest, and fresh orange juice. Add juice 1 Tbsp at a time until desired consistency is reached. Drizzle over the warm scones just before serving, if desired.