Cranberry Orange Sour Cream Scones
Ingredients: For the Scones:
2 ¼ cups all-purpose flour
½ cup granulated sugar
3 tsp baking powder
1 tsp baking soda
½ tsp salt
½ cup cold butter, cubed
½ cup sour cream
¼ cup heavy cream
2 large eggs, divided (1 for egg wash)
1 ½ tbsp orange zest
1 tsp vanilla extract
⅔ cup sweetened dried cranberries
3 tbsp sliced almonds, broken
2 tbsp turbinado sugar
For the Optional Orange Glaze:
1 cup powdered sugar
1 tsp orange zest
2 tbsp fresh orange juice
Instructions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs. Stir in cranberries.
In a separate bowl, whisk together sour cream, heavy cream, 1 egg, orange zest, and vanilla.
Gradually combine wet and dry ingredients until dough forms.
On a floured surface, pat dough into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.
Place wedges on the baking sheet with space between each.
Brush with egg wash, sprinkle with almonds and turbinado sugar.
Bake for 20-22 minutes, until golden brown. Cool slightly.
For the glaze, whisk powdered sugar, orange zest, and juice, then drizzle over warm scones if desired.