Cranberry Orange Sour Cream Scones

Ingredients:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• ¾ cup sour cream
• 1 large egg
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• ¾ cup dried cranberries

Optional Orange Glaze

• 1 cup powdered sugar
• 2–3 tablespoons fresh orange juice
• ½ teaspoon orange zest

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the sour cream, egg, orange zest, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir just until combined.
6. Gently fold in the dried cranberries. Do not overmix.
7. Turn the dough out onto a lightly floured surface and shape into a circle about 1 inch thick.
8. Cut into 8 wedges and place them on the prepared baking sheet.
9. Bake for 15–18 minutes, or until lightly golden on top.
10. Allow scones to cool slightly before glazing, if desired.

Optional Glaze

1. In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth.
2. Drizzle over warm or cooled scones.

Serving and Storage

• Serve warm or at room temperature.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Optional Variations

• Substitute fresh cranberries (chopped) for dried cranberries.
• Add white chocolate chips for a sweeter version.
• Brush tops with cream and sprinkle with coarse sugar before baking for a bakery-style finish.

These Cranberry Orange Sour Cream Scones are soft, flavorful, and perfect for any cozy baking moment.