FAVORITE ORANGE-CRANBERRY SCONES

Favorite Orange-Cranberry Scones image

My co-workers love these orange-cranberry muffins and requested them first for our annual bake sale at work. I've gotten requests from friends to bring these when visiting or for parties.

Provided by Sue Carey-Bradley

Categories Scones

Time 35m

Yield 8

Number Of Ingredients 13

Previous Next

Ingredients

2 cups all-purpose flour
½ cup white sugar
1 large orange, zested
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup frozen unsalted butter
¾ cup dried cranberries
½ cup sour cream
1 large egg
3 tablespoons orange juice, or more as needed
1 teaspoon vanilla extract
3 tablespoons white sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Combine flour, 1/2 cup sugar, orange zest, baking powder, salt, and baking soda in a large mixing bowl. Grate frozen butter into dry ingredients using a box grater. Combine well, incorporating butter into dry ingredients until it looks like a coarse crumble. Stir in cranberries until combined.
Combine sour cream, egg, orange juice, and vanilla extract in a small mixing bowl. Mix until smooth. Stir into dry ingredients and combine until dough just holds together and there are no dry ingredients at bottom of bowl; do not overmix.
Turn out dough and form into a 10-inch circular mound, pressing flat to about 3/4-inch thickness, and sprinkle with remaining 3 tablespoons sugar. Cut circle into 8 triangles and spread apart slightly on the prepared baking sheet.
Bake in the preheated oven until golden, 17 to 20 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 54.5 g, Cholesterol 60.1 mg, Fat 15.5 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 9.4 g, Sodium 264.3 mg, Sugar 27.4 g