These orange-cranberry muffins are a favorite among my coworkers, who requested them first for our annual office bake sale. Friends have asked me to bring these to get-togethers and when they visit.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 2 cups all-purpose flour
- ½ cup white sugar
- 1 large orange, zested
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup frozen unsalted butter
- ¾ cup dried cranberries
- ½ cup sour cream
- 1 large egg
- 3 tablespoons orange juice, or more as needed
- 1 teaspoon vanilla extract
- 3 tablespoons white sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, 1/2 cup sugar, orange zest, baking powder, salt, and baking soda in a large mixing bowl. Grate frozen butter into dry ingredients using a box grater. Combine well, incorporating butter into dry ingredients until it looks like a coarse crumble. Stir in cranberries until combined.
- Combine sour cream, egg, orange juice, and vanilla extract in a small mixing bowl. Mix until smooth. Stir into dry ingredients and combine until dough just holds together and there are no dry ingredients at bottom of bowl; do not overmix.
- Turn out dough and form into a 10-inch circular mound, pressing flat to about 3/4-inch thickness, and sprinkle with remaining 3 tablespoons sugar. Cut circle into 8 triangles and spread apart slightly on the prepared baking sheet.
- Bake in the preheated oven until golden, 17 to 20 minutes. Serve warm or at room temperature.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 264 mg |
| Sugars | 27 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
These scones have the perfect amount of orange jest and cranberries. The next time I make these I will put the butter in with the flour mixture in a food processor and save myself the aggravation of grating frozen butter; and instead of spreading the tops with sugar, I will make a little icing to drizzle on the top for added appeal. They are a nice addition to our morning coffee.