Name: Cranberry Orange Sour Cream Scones Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; Zest of 1 large orange; 1/2 cup cold unsalted butter (cut into cubes); 1/2 cup dried cranberries; 1/2 cup sour cream; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons orange juice; Optional coarse sugar for topping

Jump to Recipe·Print Recipe

If you’re looking for a bakery-worthy treat with a burst of sunshine in every bite, Cranberry Orange Sour Cream Scones are your answer. These cozy, golden pastries combine tart dried cranberries, zingy orange zest, and rich sour cream for an irresistible, tender crumb that melts in your mouth. Whether you’re serving them for a celebratory brunch or just want to make your Monday feel a little more special, these scones taste like something straight out of your favorite café, made deliciously simple at home.

Cranberry Orange Sour Cream Scones Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a starring role—from the tenderizing sour cream to the punchy citrus zest and chewy, sweet cranberries. Together, they create the unforgettable flavor and plush texture that make Cranberry Orange Sour Cream Scones so delightful. Here’s how each one earns its place:

All-purpose flour: The sturdy backbone of your scone, creating a light yet satisfying crumb.
Granulated sugar: Adds gentle sweetness and helps achieve that gorgeously golden edge as the scones bake.
Baking powder: The key to a lofty rise and those bakery-style layers.
Baking soda: Balances out the acidity from the sour cream and orange juice while giving the scones a bit more lift.
Salt: Just a touch sharpens the sweet citrus and makes each flavor pop.
Orange zest: The heart and soul of bright, fragrant flavor—never skip this!
Cold unsalted butter: Essential for flaky layers and buttery richness; make sure it’s chilled and cubed for best results.
Dried cranberries: Chewy, tart, and sweet, providing little bursts of flavor in every bite.
Sour cream: The secret ingredient for moist, tender scones that never dry out.
Large egg: Binds everything together and enriches the dough.
Vanilla extract: Lends warmth and rounds out the citrus and berry notes.
Orange juice: Wakes up the scones with a tangy freshness and extra moisture.
Coarse sugar (optional): Sprinkled on top for sparkle and a delicious, sweet crunch.

How to Make Cranberry Orange Sour Cream Scones

Step 1: Prep the Oven and Pan

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper, which makes cleanup a breeze and ensures your scones won’t stick. A perfectly hot oven is crucial for that classic scone rise and crackled golden crust.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and vibrant orange zest. This evenly distributes the leavening agents, so every scone rises beautifully, and the zest infuses the flour with citrus fragrance from the very start.

Step 3: Cut in the Butter

Add the chilled butter cubes to the bowl. Using a pastry cutter or your fingertips, quickly work the butter into the flour until the mixture resembles coarse crumbs—pockets of cold butter are what give Cranberry Orange Sour Cream Scones that elusive, melt-in-your-mouth texture!

Step 4: Stir in the Cranberries

Gently fold in the dried cranberries, making sure they’re evenly dispersed. Each slice should have plenty of those sweet-tart pops tucked throughout.

Step 5: Mix the Wet Ingredients

In a separate bowl, whisk together the sour cream, egg, vanilla extract, and orange juice until smooth. This mixture brings both richness and brightness, making the dough supple and aromatic.

Step 6: Bring It All Together

Pour the wet ingredients into the dry mixture. Use a spoon or spatula to stir gently until just combined—the dough should be a bit shaggy. Overmixing can make your scones tough, so stop as soon as everything comes together.

Step 7: Shape and Slice the Dough

Turn the dough onto a lightly floured surface. With floured hands, pat it into a round about 8 inches across and 1-inch thick. Use a sharp knife or bench scraper to cut the circle into 8 even wedges. This classic shape bakes up beautifully and serves easily.

Step 8: Top and Bake

Arrange the wedges on your prepared baking sheet, leaving room for them to puff up. Sprinkle the tops with coarse sugar for a gorgeous finish, then pop them into the oven. Bake for 16 to 20 minutes until the scones are golden, aromatic, and just cooked through. Let them cool slightly before digging in (if you can resist!).

How to Serve Cranberry Orange Sour Cream Scones

Garnishes

For a touch of elegance, dust your scones with powdered sugar or drizzle them with a simple orange glaze. If you’re feeling decadent, a dollop of clotted cream or a pat of good butter is heavenly alongside the citrus-cranberry notes. Even a grating of fresh orange zest over warm scones makes every bite pop.

Side Dishes

Cranberry Orange Sour Cream Scones pair beautifully with brewed black tea, creamy hot coffee, or even a fresh-squeezed orange juice for a breakfast spread. For a light brunch, serve alongside Greek yogurt with honey and some ripe, sliced fruit.

Creative Ways to Present

For entertaining, slice the scones into mini wedges and arrange them on a tiered cake stand with dried orange slices and sprigs of mint. You can also package them in parchment and ribbon for a heartfelt homemade gift. Or serve them picnic-style, tucked into a basket with more berries and tiny jam jars.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cranberry Orange Sour Cream Scones in an airtight container at room temperature for up to 2 days. If you want them to last a little longer, refrigerate them so they stay fresh and moist. Just bring them to room temp before enjoying for best flavor and texture.

Freezing

These scones freeze perfectly! Wrap cooled scones tightly in plastic wrap, then stash them in a freezer bag or airtight container. They’ll keep for up to 2 months. Thaw on the counter or give them a quick warm-up in the oven for freshly baked flavor anytime.

Reheating

To bring your scones back to life, warm them gently in a 300°F oven for about 5 to 8 minutes. You can also heat them briefly in the microwave, but the oven really revives that fresh-baked crispness on top.

FAQs

Can I use fresh cranberries instead of dried?

Absolutely! Just chop the fresh cranberries before adding to the dough, and consider increasing the sugar slightly, since fresh berries are more tart than dried. The result is extra juicy pockets of fruit in every bite.

What’s the secret to truly tender scones?

The trick is to use cold ingredients, work the dough as little as possible, and avoid overbaking. Cutting in the butter while it’s still cold also creates those signature flaky layers in your Cranberry Orange Sour Cream Scones.

Can I substitute Greek yogurt for sour cream?

Yes, full-fat Greek yogurt is a great swap if you’re out of sour cream. It gives the scones a nice tang and keeps them wonderfully moist.

How do I keep my scones from spreading too much?

If your kitchen is warm, chill the shaped scone wedges in the fridge for 10 to 15 minutes before baking. This helps the butter stay cold so the scones rise tall and hold their shape.

Should I serve these warm or at room temperature?

Both options are delicious, but Cranberry Orange Sour Cream Scones are especially magical when they’re warm from the oven—soft, fragrant, and utterly irresistible! If serving later, just reheat gently for that just-baked effect.

Final Thoughts

If you’ve never tried making scones at home, let Cranberry Orange Sour Cream Scones be the recipe that wins you over. They’re bright, buttery, and a joy to make and eat. Gather your favorite people, brew a pot of tea, and watch these scones disappear—trust me, you’ll want to bake them again and again!

Cranberry Orange Sour Cream Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

Author: admin
Total Time: 33 minutes
Yield: 8 scones 1x
Diet: Vegetarian

Print Recipe

Description

These Cranberry Orange Sour Cream Scones are a delightful treat with a perfect balance of sweet and tangy flavors. The tender scone base is studded with dried cranberries and orange zest, making them a perfect addition to your breakfast or brunch spread.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Zest of 1 large orange

Wet Ingredients:

1/2 cup cold unsalted butter (cut into cubes)
1/2 cup dried cranberries
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange juice
Optional coarse sugar for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven and prepare baking sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the dough: In a large bowl, mix dry ingredients. Cut in cold butter, then add cranberries. In a separate bowl, combine wet ingredients. Add wet mixture to dry ingredients and mix gently.
Shape and bake: Turn dough onto a floured surface, shape into a round, cut into wedges, and place on the baking sheet. Sprinkle with coarse sugar and bake for 16–20 minutes until golden brown. Let cool slightly before serving.