Cranberry Orange Sour Cream Scones
These cranberry orange sour cream scones are tender and flaky with bright citrus zest and bursts of sweet-tart cranberries. Finished with a light orange glaze, they're perfect for breakfast or an afternoon treat.
8
Servings 8
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 3 tsp baking powder
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2/3 cup Prairie Farms Sour Cream
- 1/2 stick cold Prairie Farms Butter
- 1/4 cup Prairie Farms Heavy Whipping Cream
- 2 large eggs, divided (use 1 for egg wash)
- 1 1/2 tbsp fresh orange zest grated
- 1 tsp pure vanilla
- 2/3 cup dried cranberries
- 2 tbsp sliced almonds roughly chopped
- 2 tbsp raw sugar
Orange glaze
- 1 cup powdered sugar
- 1 tsp fresh orange zest
- 2 tbsp Prairie Farms Orange Juice
Directions:
- Heat oven to 375°F.
- Line large baking sheet with parchment paper and set aside.
- In medium-size mixing bowl, use whisk to sift together flour, sugar, baking powder, baking soda and salt.
- Using pastry blender, or two forks, cut butter into dry ingredients until it resembles cornmeal.
- Whisk together sour cream, heavy cream, one egg, zest and vanilla, and add to dry ingredients.
- Gradually mix into dry ingredients until moistened.
- Turn dough onto non-stick floured surface. Turn few times to coat with flour to help with stickiness, but do not overwork dough.
- Cut dough into 8-inch circle that is about 1-inch thick. Use sharp knife dipped in flour to cut into wedges.
- Beat together remaining egg with 1 tbsp. of water and brush onto scones.
- Sprinkle with almonds and raw sugar.
- Bake for 20 minutes or until golden.
- Serve warm with whipped cream or orange marmalade (Or make glaze and drizzle over top.)