A delightful twist on the classic scone, combining the tangy flavors of citrus with the sweetness of cranberries.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, sugar, baking powder, and orange zest.
Whisking the dry ingredients ensures they are evenly distributed.
Cut the cold butter into the dry mixture until it resembles coarse crumbs.
Use a pastry cutter or fork to cut the butter into the flour mixture for a flaky texture.
Gently fold in the mandarin orange segments and dried cranberries.
Be gentle to avoid breaking the orange segments.
In another bowl, whisk together the sour cream, egg, orange juice, and vanilla extract until smooth.
Ensure the wet ingredients are well combined for an even texture.
Combine the wet mixture with the dry mixture, stirring until just combined.
Avoid overmixing to keep the scones tender.
Scoop the dough onto the prepared baking sheet, forming 8 equal portions.
Use an ice cream scoop for evenly sized scones.
Sprinkle the tops with sugar for a sweet crust.
Turbinado sugar adds a nice crunch.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Check for doneness by inserting a toothpick; it should come out clean.
Let the scones cool slightly before serving warm.
Serve with butter or jam for added flavor.
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