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Scones have a rich history that dates back to the early 16th century in Scotland. Originally made with oats, scones were a simple flatbread cooked on a griddle. Over time, the recipe evolved, and the scone as we know it today emerged, made primarily from wheat flour. The introduction of baking powder in the 19th century revolutionized scone-making, allowing for a lighter, airier texture. Scones became a staple of British tea culture, often served with clotted cream and jam, and their popularity has spread across the globe.

Cranberry Orange Sour Cream Scones

Indulge in the cozy flavors of fall with Cranberry Orange Sour Cream Scones! These delightful scones blend the tartness of cranberries with the brightness of fresh orange zest, creating a perfect balance for a comforting treat. Ideal for brunch or afternoon tea, they’re simple to make and perfect for any gathering. Try them served warm with butter or jam! Get ready to impress your guests with this seasonal favorite! #Scones #Baking #FallFlavors #CranberryOrange #HomemadeTreats
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Ingredients
  

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cubed

1 cup fresh or frozen cranberries, coarsely chopped

Zest of 1 large orange

1/2 cup sour cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon milk (for brushing)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

        Mix in Add-Ins: Gently fold in the chopped cranberries and orange zest, ensuring they are evenly distributed throughout the flour mixture.

          Prepare Wet Ingredients: In a separate bowl, whisk together the sour cream, egg, and vanilla extract until smooth.

            Form the Dough: Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Be careful not to overmix; the dough will be slightly sticky.

              Shape the Scones: Turn the dough out onto a floured surface. Gently pat it into a disk about 1-inch thick. Cut the disk into 8 equal wedges or use a round cutter (about 2-3 inches in diameter) to cut out scones.

                Prepare for Baking: Place the scones on the lined baking sheet. Brush the tops with a little milk to help them brown nicely.

                  Bake: Bake in the preheated oven for 15-20 minutes or until the scones are lightly golden on top, and a toothpick inserted into the center comes out clean.

                    Cool and Serve: Allow the scones to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature, and enjoy with butter or a dollop of cream.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 8 scones