Cranberry Scones

Serve as an early-morning treat before holiday festivities or as a breakfast treat anytime of year.

Serves: 12Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12


  • 1 cup sour cream
  • 1 1⁄2 tsp. orange zest
  • 2 cups sifted all-purpose flour
  • 1⁄2 cup granulated sugar
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 1⁄4 cup butter, softened
  • 1 large egg, at room temperature
  • 1⁄4 cup fresh cranberries


  • Preheat oven to 375°F.
  • In a small bowl, combine the sour cream and zest. Set aside.
  • In a large bowl, mix together the flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form.
  • Break the egg into a small dish and beat well with a fork. Add the egg to the flour mixture and beat together until blended. Add the sour cream and orange peel mixture and beat just until blended. Fold in cranberries.
  • Prepare a smooth surface by sprinkling it lightly with flour. Turn the dough out of the bowl. Using floured hands, knead the dough for about 30 seconds, or until smooth. Shape into a circle and cut like a pie to form triangles.
  • Place the scones 1 inch apart on a greased or nonstick cookie sheet. Bake until the tops are just barely browned, 15 minutes. Let cool on wire racks.