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How to Make


2 1/2 Cups all-purpose flour
1 tsp. baking soda
3 tsp. baking powder
1/2 cup granulated sugar
1/2 tsp. salt
2/3 cup Smith's sour cream
1/2 stick cold butter
1/4 cup Smith's heavy cream
2 large eggs, divided (use 1 for egg wash) 
1 1/2 tbsp. fresh orange zest, grated 
1 tsp. pure vanilla
2/3 cup dried cranberries
2 tbsp. sliced almonds, roughly chopped
2 tbsp. raw sugar

Orange glaze
1 cup powdered sugar
1 tsp. fresh orange zest
2 tbsp. Smith's orange juice


  1. Heat the oven to 375°F. 
  2. line a large baking sheet with parchment paper and set aside. 
  3. In a medium-size mixing bowl, use a whisk to sift together flour, sugar, baking powder, baking soda and salt. 
  4. Using a pastry blender, or two forks, cut butter into dry ingredients until it resembles cornmeal. 
  5. Whisk together Smith's sour cream, Smith's heavy cream, one egg, zest and vanilla, and add to dry ingredients.
  6. Gradually mix into dry ingredients until moistened. 
  7. Turn the dough onto a non-stick floured surface. 
  8. Turn a few times to coat with flour to help with the stickiness, but do not overwork dough.
  9. Cut the dough into an 8-inch circle that is about 1-inch thick. 
  10. Use a sharp knife dipped in flour to cut into wedges. 
  11. Beat together remaining egg with 1 tbsp. of water and brush onto scones. 
  12. Sprinkle with almonds and raw sugar. 
  13. Bake for 20 minutes or until golden. 
  14. Serve warm with whipped cream or orange marmalade (Or make glaze and drizzle over top.) 
  15. Snjoy!


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