Cranberry Orange Sour Cream Scones

🍊 Cranberry Orange Sour Cream Scones

Mediterranean-Inspired

🧺 Ingredients (8 scones)

Dry Ingredients

• 2 cups whole-wheat pastry flour (or half whole-wheat, half all-purpose)

• ¼ cup raw cane sugar or honey crystals

• 2 tsp baking powder

• ¼ tsp sea salt

Cold Fat

• 6 tbsp cold butter, grated
  (or 4 tbsp butter + 2 tbsp extra-virgin olive oil)

Wet Ingredients

• ½ cup full-fat sour cream (or Greek yogurt)

• 1 large egg

• Zest of 1 large orange

• 1 tsp vanilla extract

Mix-Ins

• ¾ cup dried cranberries (unsweetened if possible)

Topping (Optional)

• 1 tbsp milk or cream

• 1 tbsp coarse sugar

• Extra orange zest

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👩‍🍳 Instructions

1. Preheat Oven
   Heat to 200°C / 400°F. Line a baking tray with parchment.

2. Mix Dry Ingredients
   In a large bowl, whisk flour, sugar, baking powder, and salt.

3. Cut in Fat
   Add cold butter (and olive oil if using). Rub in gently until coarse crumbs form.

4. Combine Wet Ingredients
   In a separate bowl, whisk sour cream, egg, orange zest, and vanilla.

5. Form Dough
   Add wet mixture to dry ingredients. Fold gently.
   Stir in cranberries. Dough should be soft but not sticky.

6. Shape & Cut
   Turn dough onto a floured surface. Pat into a 2 cm (¾-inch) thick circle.
   Cut into 8 wedges.

7. Bake
   Transfer to tray. Brush tops with milk and sprinkle with sugar.
   Bake 15–18 minutes until golden.

8. Cool Slightly & Serve
   Let cool 5 minutes before enjoying.

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🍯 Optional Orange Glaze (Light Mediterranean Touch)

• ½ cup powdered sugar

• 2–3 tbsp fresh orange juice

Drizzle over warm scones.

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🌿 Tips for Perfect Scones

• Keep butter very cold

• Do not overmix

• Whole-wheat pastry flour keeps them tender

• Olive oil adds moisture without heaviness

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☕ Serving Ideas

• With Greek yogurt & honey

• As part of a Mediterranean breakfast spread

• Perfect for tea or brunch