Cranberry Orange Scones

These Cranberry Orange Scones are crispy on the exterior and super moist throughout. They are tender and moist - not dry at all.

Prep Time: 15

Cook Time: 15

Chill: 20

Total Time: 50

Servings:

In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt.
Using large holes of a box grater, grate frozen butter into the flour. Use fingers to work in the butter until it resembles a coarse meal.
In separate bowl, whisk together sour cream, egg, vanilla, and orange zest until smooth and incorporated.
Use a fork to stir sour cream mixture into flour mixture until large clumps form. Gently stir in cranberries.
Use hands to form dough into a ball. As you work the dough, it will come together and form balls; don't overwork dough. Lightly dampen hands with a bit of water for easy shaping.
If dough is sticky and needs to firm up a bit, place dough ball in airtight container and chill about 20-30 minutes.
Meanwhile, line baking sheet with parchment paper. Set oven to 400F, with rack on lower-middle position.
On a lightly floured, flat surface, press dough ball evenly into an 8-inch circle, about 3/4 inch thick. Using a very sharp knife, cut each circle into 8 triangle wedges. Place triangles on lined baking sheets, 1 inch apart.
Brush the egg wash on top of each triangle. If desired, sprinkle tops generously with coarse sugar.
Bake about 14-17 minutes or just until tops are light golden. Do not over bake. Allow scones to cool completely to room temp.
If desired, drizzle melted white chocolate over the top of cooled scones.

Keep the butter frozen until you’re ready to grate it. The little bits of cold butter in the dough gives scones their flaky texture.
Don’t overwork the dough. Mix just until it comes together so the scones stay tender instead of tough.
Use fresh cranberries for the best tart flavor. If using frozen, don’t thaw them first—add straight to the dough to prevent streaking.
Slightly underbake the scones if you prefer a softer center. They’ll continue to set as they cool.
Let the scones cool completely before drizzling with white chocolate so the topping sets nicely.
Baked scones are best within first 24 hours. If they are very slightly under baked, they will stay moist longer.
If you want to make the dough ahead of time, wrap the dough in cling wrap and chill up to 2 days in fridge. Then, shape and bake as directed.
For Orange Flavored Icing: Combine 1 cup confectioner's sugar (powdered sugar) with 3 tablespoons fresh orange juice. Drizzle over cooled scones.
This recipe is part of our Sweet Breakfast Recipes Collection.

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Course: breakast

Cuisine: American

Diet: Vegetarian

Method: Bake