These Orange Cranberry Scones are perfect for holiday baking and snacking–a few humble ingredients are transformed into something magical for breakfast or a mid-afternoon snack!
2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1/3 cup sugar, plus more for sprinkling on top
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt (decrease to 1/4 teaspoon if using salted butter)
Zest of 1 orange (I love my Microplane for this job!)
1/2 cup dried cranberries (like Craisins)
8 tablespoons butter
1/2 cup full-fat sour cream
1 large egg
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the orange zest and cranberries and whisk together again. Grate the frozen butter (a food processor makes that job super easy, but you can also just do it on a regular box grater). Toss the grated butter into the flour mixture and combine it with your fingers until it resembles coarse meal. Set aside.
In a small bowl, whisk together the sour cream and egg. Drizzle it over the flour mixture and then toss the mixture together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be more moist than other parts, but continue pressing together until it forms a ball. Be careful not to overwork the dough or it will become tough.
Lightly flour a surface (you can use the lined baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and cut into equal wedges with a butter knife. Separate the wedges and place them evenly on the baking sheet. Lightly sprinkle the tops with reserved sugar. Bake in the preheated oven for 15-17 minutes or until lightly golden. Remove from the oven and allow to cool.