🍊 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
👩🍳 Instructions
Preheat Oven
Heat to 200°C / 400°F. Line a baking tray with parchment.Mix Dry Ingredients
In a large bowl, whisk flour, sugar, baking powder, and salt.Cut in Fat
Add cold butter (and olive oil if using). Rub in gently until coarse crumbs form.Combine Wet Ingredients
In a separate bowl, whisk sour cream, egg, orange zest, and vanilla.Form Dough
Add wet mixture to dry ingredients. Fold gently.
Stir in cranberries. Dough should be soft but not sticky.Shape & Cut
Turn dough onto a floured surface. Pat into a 2 cm (¾-inch) thick circle.
Cut into 8 wedges.Bake
Transfer to tray. Brush tops with milk and sprinkle with sugar.
Bake 15–18 minutes until golden.Cool Slightly & Serve
Let cool 5 minutes before enjoying.
🍯 Optional Orange Glaze (Light Mediterranean Touch)
½ cup powdered sugar
2–3 tbsp fresh orange juice
Drizzle over warm scones.
🌿 Tips for Perfect Scones
Keep butter very cold
Do not overmix
Whole-wheat pastry flour keeps them tender
Olive oil adds moisture without heaviness
☕ Serving Ideas
With Greek yogurt & honey
As part of a Mediterranean breakfast spread
Perfect for tea or brunch
