Ingredients
• 2 cups all-purpose flour (plus extra for dusting)
• ⅓ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• Zest of 1 large orange
• ½ cup cold butter, cubed (or coconut oil)
• ½ cup fresh or frozen cranberries, chopped
• ⅓ cup sour cream or full-fat Greek yogurt (cold)
• 1 egg
• 2 tbsp orange juice (freshly squeezed)
• 1 tsp vanilla extract
For the glaze (optional):
• ½ cup powdered sugar
• 1–2 tbsp orange juice
• ½ tsp orange zest
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, sugar, baking powder, salt, and orange zest.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Stir in chopped cranberries.
- In another bowl, mix sour cream, egg, orange juice, and vanilla.
- Add wet ingredients to dry and stir just until dough forms (don’t overmix).
- Turn onto a floured surface and gently shape into a 7-inch circle. Cut into 8 wedges.
- Place on the baking sheet and bake 18–22 minutes, until golden.
- Cool slightly. Drizzle with glaze made by whisking powdered sugar, orange juice, and zest.
✨ Serve warm—the ultimate breakfast or brunch treat!
💡 Make ahead: Freeze unbaked scones on a tray, then store in a bag. Bake from frozen (+2–3 mins).
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 8 scones , Calories : 190 , Net Carbs: 26g , Fats: 8g , Protein: 4g