Name: Orange Cranberry Cream Scones Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: British
Ingredients: 280g (2 cups) all purpose flour; 15g (1 Tbsp) baking powder; 40g (3 Tbsp) sugar; 3g (1/2 tsp) salt; zest of 1 orange; 80g (1/2 cup) dried cranberries, diced; 70g (5 Tbsp) unsalted butter, cold and cubed (at least 83% butter fat); 200 – 220 ml (1 cup) cold heavy/whipping cream (35% – 38% butter fat)

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Introduction

These Orange, Cranberry Cream Scones are tender, buttery, and bursting with bright citrus and tart cranberry flavors. Perfect for breakfast or afternoon tea, they’re easy to make and deliver a delightful homemade treat.

The image shows five thick, round scones stacked vertically inside a white paper-lined baking tray on a white marbled surface. Each scone has a golden-brown top with a slightly rough texture and visible pieces of red berries and small orange zest flecks scattered throughout the soft, pale dough. The scones have a lightly crumbly look with clear layers in the dough, especially around the edges where the scones split subtly. The lighting highlights the softness and the different textures of the fruit and dough. photo taken with an iphone --ar 4:5 --v 7

Ingredients

280g (2 cups) all purpose flour
15g (1 Tbsp) baking powder
40g (3 Tbsp) sugar
3g (1/2 tsp) salt
80g (1/2 cup) dried cranberries, diced
Zest of 1 orange
70g (5 Tbsp) unsalted butter, cold and cubed (at least 83% butter fat)
200–220 ml (1 cup) cold heavy/whipping cream (35%–38% butter fat)

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, sugar, orange zest, and salt until well combined.
Step 2: Incorporate the cold cubed butter into the flour mixture by rubbing it between your fingertips or using two butter knives until the mixture resembles coarse breadcrumbs with some pea-sized pieces.
Step 3: Stir in the diced cranberries evenly throughout the mixture.
Step 4: Add the cold cream and gently mix with a spatula or fork until the dough just comes together.
Step 5: Turn the dough onto a lightly floured surface and knead gently fewer than 10 times to bring it together without overworking.
Step 6: Pat the dough into a round disc about 3–4 cm thick on a floured surface.
Step 7: Flour your 4 cm round cutter and the dough surface, then press straight down without twisting to cut out the scones. Place them 3 cm apart on a baking sheet lined with parchment paper. Gather scraps, reshape, and cut more pieces.
Step 8: Alternatively, if you don’t have a cutter, use a knife to cut the disc into 10 equal wedges.
Step 9: Bake the scones in a preheated oven at 220°C (428°F) on the middle rack for 12–15 minutes until the tops are lightly golden brown.

Tips & Variations

For taller, fluffier scones, press the cutter straight down quickly without twisting to avoid sealing the edges.
You can substitute dried cranberries with raisins or chopped dried cherries for a different flavor.
Try adding a teaspoon of vanilla extract or some chopped nuts for extra richness and texture.
Use well-chilled butter and cream to help create a flaky texture.

Storage

Store baked scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unbaked cut scones in a sealed container for up to one week. Bake them straight from frozen, adding 3–5 minutes to the baking time. Reheat leftovers gently in a warm oven to refresh.

How to Serve

The image shows a biscuit that is torn in half with softened yellow butter melting on the bottom half. The biscuit has a golden-brown top with bits of red, likely cranberries or another dried red fruit, embedded throughout the crumbly, light beige interior. In the background, there is a white baking pan lined with parchment paper, filled with more golden biscuits that also have red bits inside. The pan rests on a white cloth with navy stripes, set on a white marbled surface. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of dried?

Frozen cranberries contain more moisture and can make the dough too wet. It’s best to use dried cranberries for this recipe to maintain the right texture.

What can I use instead of heavy cream?

You can substitute whole milk or half-and-half, but the scones will be slightly less rich and tender. If using milk, consider adding a bit of melted butter to increase fat content.