Ingredients for Orange Cranberry Scones
- All Purpose Flour
- Granulated Sugar
- 2 teaspoons baking powder
- 1 tablespoon orange zest
- Unsalted Butter
- Mandarin Orange Segments
- Dried Sweetened Cranberries
- 1/2 cup sour cream
- 1 large egg
- 2 tablespoons orange juice
- Pure Vanilla Extract
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How to Make Orange Cranberry Scones
- Preheat oven to 400°F (200°C). Grease a 9-inch round cake pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 tablespoon orange zest.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gently fold in 1 cup mandarin orange segments and 1 cup fresh or frozen cranberries.
- In a separate bowl, whisk together 1/2 cup sour cream, 1 large egg, 2 tablespoons orange juice, and 1 teaspoon vanilla extract until smooth.
- Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan and sprinkle with 1 tablespoon granulated sugar.
- Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean and the scones are lightly golden brown.
- Let the scones cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm with your favorite cranberry or orange butter. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
55g
Fat
42g
Carbs
14g
