These not-too-sweet scones are perfect for breakfast, brunch or snack. Add in another dried fruit or chocolate chunks
With the oven rack in the middle position, pre-heat oven to 400° F/204° C. Set aside a parchment-lined quarter sheet pan.
Zest the navel orange, then cut it in half and press out the juice. It should be about 2 fl. oz/60 ml. Heat the juice (in a microwave or on the stove) until quite warm but not boiling, then add the dried cranberries to the juice and set aside. The dried cranberries will soak up some of the juice as the juice cools.
Whisk or put the dry ingredients except for the oats (flour, ginger, baking powder, salt and baking soda) in a food processor and pulse a few times to combine.
Add the butter pieces and combine just until butter is dispersed in pea sized pieces, either combining by hand (with a fork or two knives or a pastry blender) or in a food processor with about 12 quick pulses.
Drain the orange juice into a small bowl, add the egg and sour cream and combine. Add that to the butter and flour mixture and combine just until incorporated. Then add the oats and cranberries and gently mix into the batter or pulse with a food processor a few times.
Dump the batter onto a lightly floured mat or other counter and gently pat the batter into a circle about 7-8-inches, roughly 3/4-1" thick. Cut the circle in half, then cut each half into halves and half again, so that there are eight wedges.
Gently lift the wedges onto the parchment-lined baking sheet. Brush milk (or beaten egg) onto the tops of each wedge and sprinkle demerara sugar if desired. Bake for about 16-18 minutes, until golden on top, turning the baking sheet around once during that time, so the front and back scones bake evenly. Let fully baked scones cool on baking sheet for 5-10 minutes before serving or storing at room temperature in a tightly closed container.
Orange - The rind and juice should come from 1 navel orange.
Alternatives to orange/ginger - You can use cinnamon instead of the orange rind and/or the ground ginger. If using cinnamon, up the amount to 1 teaspoon. Even if you use cinnamon, you need liquid, as with add-ins, for the texture of the scones. It can be apple juice or cider or another juice.
Alternatives to dried cranberries - You can substitute any dried fruit for the cranberries - e.g. raisins, currants, or apricots. If you use a larger fruit such as apricots, just cut the fruit into cranberry/raisin-sized pieces.
Alternative to sour cream - Yes, you can substitute yogurt. However, if you do, try to mimic the consistency and fat level of full fat sour cream. Nonfat or Greek -style yogurt will change the result. If you want to use Greek-style yogurt, mix it with a bit of milk to loosen the consistency slightly.