I bake these Cranberry Orange Sour Cream Scones when I want something that feels like a bakery treat but comes together in one bowl and a single pan at home. I cut cold butter into flour, sugar, and baking powder, stir in a tangy sour cream and orange mixture, then fold in juicy cranberries before baking the dough into golden wedges finished with coarse sugar and a simple orange glaze.
Why I love these scones
I love that sour cream does double duty here: it adds moisture and tenderness while also giving the scones a slight tang that balances the sweet orange and sugar. Cold butter, cut into pea‑sized pieces, creates flaky layers that puff in the hot oven, so the scones bake up tall and craggy instead of flat. Fresh orange zest and a bit of juice perfume the dough and glaze with bright citrus notes that pair perfectly with tart cranberries.
I also love how flexible the recipe is. I can use fresh or frozen cranberries for big, juicy pops, or dried cranberries when I want something chewier and more pantry‑friendly. Coarse sugar on top gives the scones a crunchy lid, and the optional orange glaze adds a bakery‑style finish that makes them feel special enough for brunch, holidays, or gifting.
Continue to the next page to get the full ingredients and steps