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Orange Cranberry Cream Scones Recipe

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★★★★★

4.6 from 139 reviews

Delight in these tender Orange Cranberry Cream Scones, featuring a perfect balance of zesty orange, sweet dried cranberries, and a rich cream-infused dough. Lightly golden and flaky, these scones are ideal for an elegant breakfast or a cozy afternoon tea treat.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, orange zest, and salt using a wire whisk to ensure the dry ingredients are thoroughly combined.
  2. Incorporate Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or two butter knives, rub and smear the butter into the flour quickly until the mixture resembles coarse bread crumbs with no large lumps of butter remaining.
  3. Add Dried Cranberries: Mix the diced cranberries evenly throughout the butter-flour mixture to distribute their flavor evenly.
  4. Mix in Cream: Pour in the cold heavy cream and gently stir with a spatula or fork until the dough just comes together, being careful not to overmix.
  5. Knead Dough Gently: Turn the dough out onto a lightly floured surface and knead gently less than 10 times until it forms a cohesive dough.
  6. Shape Dough: Pat the dough into a round disc roughly 3 to 4 cm thick on a lightly floured surface.
  7. Cut Scones: Flour a 4 cm round cutter and lightly flour the top of the dough. Press the cutter straight down without twisting to cut out rounds and arrange them about 3 cm apart on a baking sheet lined with baking paper. Alternatively, use a knife to cut the dough into 10 equal wedges.
  8. Reuse Dough Scraps: Gather any remaining dough scraps, press together, and cut more pieces until all dough is used.
  9. Freeze Option: At this point, scones can be frozen in an airtight container for up to a week. When baking from frozen, add 3 to 5 minutes to the baking time.
  10. Bake: Preheat the oven to 220°C (428°F). Place scones in the middle rack and bake for 12 to 15 minutes or until the tops are lightly golden brown.
  11. Cool and Serve: Remove scones from the oven and allow to cool slightly before serving warm.

Notes

  • Flour the cutter well and press down quickly without twisting to allow scones to rise tall and fluffy.
  • Cold butter and cream are essential for flaky texture—do not let ingredients soften too much before combining.
  • Over-kneading the dough can result in tougher scones, so handle the dough gently.
  • For added sweetness or glaze, brush tops with cream and sprinkle sugar before baking if desired.

Keywords: orange scones, cranberry scones, cream scones, breakfast scones, British scones, baking, tea time, brunch recipes

Find it online: https://mixitwitjoe.com/orange-cranberry-cream-scones-recipe/