Cranberry Orange Sour Cream Scones​

Ingredients​

• 2 ¼ cups all-purpose flour
• ½ cup granulated sugar
• 3 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup cold butter, cubed
• ½ cup sour cream
• ¼ cup heavy cream
• 2 large eggs, divided (1 for egg wash)
• 1 ½ tbsp grated fresh orange zest
• 1 tsp pure vanilla extract
• ⅔ cup sweetened dried cranberries (or Craisins)
• 3 tbsp sliced almonds, roughly broken
• 2 tbsp turbinado sugar (sugar in the raw)

• 1 cup powdered sugar
• 1 tsp freshly grated orange zest
• 2 tbsp fresh orange juice

Instructions​

• Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
• Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
• Cut in the Butter: Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried cranberries.
• Mix the Wet Ingredients: In a separate bowl, whisk together the sour cream, heavy cream, 1 egg, grated orange zest, and vanilla extract.
• Combine the Wet and Dry Ingredients: Gradually mix the wet ingredients into the dry ingredients until the dough is fully moistened.
• Shape the Dough: Turn the dough out onto a lightly floured surface and pat into an 8-inch circle, about 1 inch thick. Cut into 8 wedges.
• Prepare for Baking: Place the wedges on the prepared baking sheet with at least 3 inches of space between each.
• Egg Wash and Topping: Brush the egg wash over the top of each scone. Sprinkle with sliced almonds and turbinado sugar.
• Bake the Scones: Bake for 20-22 minutes, or until golden brown. Let cool slightly on a wire rack.
• Add the Optional Orange Glaze: Whisk together powdered sugar, orange zest, and fresh orange juice. Drizzle over warm scones just before serving.

Notes​