Introduction
There’s something truly special about the warm, buttery aroma that fills your kitchen when you bake scones. These Cranberry Orange Sour Cream Scones are not just any scones; they are a delightful treat that combines the zesty brightness of fresh orange with the tart sweetness of dried cranberries. Perfect for brunch, afternoon tea, or as a tempting snack, these scones are soft, tender, and incredibly satisfying. Just picture biting into a golden brown scone, each mouthful bursting with flavor – it’s pure bliss!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup dried cranberries
- 1 tablespoon grated orange zest
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Extra sugar for sprinkling
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 scones
Directions and Instructions
- Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent your scones from sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Add the cold butter pieces into the flour mixture. Using a pastry cutter or a fork, blend the butter in until the mixture resembles coarse crumbs, with some larger pebble-sized pieces remaining.
- Gently fold in the dried cranberries and grated orange zest, ensuring they are evenly distributed throughout the mixture.
- In a separate bowl, whisk together the sour cream, egg, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Be cautious not to overmix, as this can make the scones tough.
- Turn the dough out onto a lightly floured surface, and knead it gently a few times until it all comes together in a cohesive mass.
- Pat the dough into a circle about 1-inch thick, then cut it into wedges or use a round cutter to form individual scones.
- Place the scones on your prepared baking sheet. Brush the tops with the beaten egg for a lovely golden finish, and sprinkle a little extra sugar over the top for added sweetness.
- Bake in your preheated oven for 15-20 minutes, or until the scones are golden brown and cooked through. Trust your nose; the aroma will be heavenly!
- Once baked, let them cool slightly on a wire rack before serving, if you can resist the temptation!
Notes or Tips
- Feel free to substitute dried cranberries with other dried fruits like blueberries or cherries for a different twist.
- These scones can be stored in an airtight container at room temperature for up to three days, though they are best enjoyed fresh.
- For an extra orange kick, you could drizzle a simple orange glaze over the cooled scones!
Cooking Techniques
Achieving that perfect scone texture is all about handling the dough gently. Make sure your butter is cold; this helps create those flaky layers as they bake. Avoid overworking the dough to maintain its tender texture. Don’t worry if your scone shaping isn’t perfect; they’ll still taste amazing!
FAQ
- Can I make the dough ahead of time? Yes! You can prepare the dough, cut it into scone shapes, and freeze them. Just bake them straight from the freezer, adding a couple of extra minutes to the baking time.
- What can I serve with these scones? They pair beautifully with clotted cream, butter, or your favorite jam. A warm cup of tea or coffee makes the perfect accompaniment.
Conclusion
There you have it – a delightful recipe for Cranberry Orange Sour Cream Scones that will have everyone asking for seconds. Whether you’re treating yourself or impressing guests, these scones are sure to bring warmth and joy to any table. Happy baking!