Orange Cranberry Cream Scones Recipe

Introduction

These Orange, Cranberry Cream Scones are a delightful treat combining the citrusy brightness of orange zest with the tartness of dried cranberries. Perfectly tender and flaky, they make a wonderful addition to any breakfast or afternoon tea.

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

1. Step 1: In a large bowl, whisk together the flour, baking powder, sugar, orange zest, and salt until evenly combined.
2. Step 2: Incorporate the cold, cubed butter by rubbing it between your fingertips or using two butter knives until the mixture resembles coarse bread crumbs.
3. Step 3: Stir in the diced dried cranberries.
4. Step 4: Add the cold heavy cream gradually, mixing with a spatula or fork until the dough starts to come together.
5. Step 5: Turn the dough onto a lightly floured surface and gently knead fewer than 10 times until combined.
6. Step 6: Press the dough into a 3 to 4 cm thick round disc, lightly flouring the surface as needed.
7. Step 7: Using a 4 cm round cutter, cut out scones and place them about 3 cm apart on a baking sheet lined with baking paper. Re-roll and cut remaining scraps. Alternatively, cut the dough into 10 wedges with a knife.
8. Step 8: Bake in a preheated oven at 220°C (428°F) on the middle rack for 12 to 15 minutes, or until the tops are lightly golden brown.

Tips & Variations

• For extra flavor, soak the dried cranberries in orange juice for 10 minutes before adding to the dough.
• Use chilled ingredients and minimal handling to keep the scones tender and flaky.
• Substitute heavy cream with buttermilk for a slight tang and softer texture.
• Add a sprinkle of coarse sugar on top before baking for a sweet, crunchy finish.

Storage

Store baked scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked scones in an airtight container for up to one week. When baking from frozen, add 3 to 5 extra minutes to the baking time. Reheat baked scones gently in the oven or toaster before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries have higher moisture content and may affect the dough’s texture. If using fresh, it’s best to chop them finely and reduce the cream slightly to maintain the right dough consistency.

Can I make these scones dairy-free?

Yes, substitute the butter with a dairy-free margarine and use a non-dairy cream like coconut cream or almond cream. Keep in mind the texture and flavor will vary slightly.

Orange Cranberry Cream Scones Recipe

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★★★★★

4.5 from 112 reviews

These Orange Cranberry Cream Scones are tender, flaky, and bursting with the sweet-tart flavor of dried cranberries and fresh orange zest. Perfect for breakfast or afternoon tea, the scones are enriched with cold butter and heavy cream, creating a moist and tender crumb. Easy to prepare with simple pantry ingredients, they bake to a beautiful golden brown in the oven and can be frozen for later enjoyment.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 10 scones 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

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

Add-ins

• 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, sift together the flour, baking powder, sugar, orange zest, and salt. Whisk thoroughly with a wire whisk to evenly blend all the dry ingredients.
2. Incorporate Butter: Add the cold, cubed unsalted butter to the flour mixture. Using your fingertips, rub or smear the butter into the flour quickly until the mixture takes on a coarse breadcrumb texture with no large chunks of butter remaining. Alternatively, use two butter knives to cut in the butter until crumbly.
3. Add Dried Cranberries: Gently fold the diced cranberries into the breadcrumb mixture ensuring even distribution.
4. Mix Cream: Pour in the cold heavy cream gradually while stirring with a spatula or fork. Continue mixing until the dough begins to come together but is still slightly sticky.
5. Knead the Dough: Transfer the dough onto a lightly floured surface and gently knead less than 10 times to form a cohesive dough ball without overworking it.
6. Shape into Disc: Lightly flour the surface again and gently press or pat the dough into a round disc about 3 to 4 centimeters thick.
7. Cut Scones: Lightly flour the dough surface and a 4 cm diameter round cutter, then cut out round scones. Place them on a baking sheet lined with parchment paper, spaced about 3 cm apart. Press remaining scraps into dough and cut more scones until all dough is used. Alternatively, cut the dough into 10 equal wedges using a knife if no cutter is available.
8. Optional Freeze: If desired, freeze the scones at this point in an airtight container for up to one week. When ready to bake, bake frozen scones, adding 3 to 5 minutes to the baking time.
9. Bake: Preheat the oven to 220°C (428°F). Place the baking sheet on the middle rack and bake the scones for 12 to 15 minutes or until the tops turn lightly golden brown.

Notes

• Use cold butter and cream to ensure flaky, tender scones.
• Avoid over-kneading the dough to prevent tough scones.
• Fresh orange zest brightens the flavor and complements the dried cranberries.
• Scones can be frozen before baking; bake directly from frozen with extra time added.
• For variations, try using different dried fruits or adding chopped nuts.

Keywords: orange cranberry scones, cranberry scones, citrus scones, breakfast scones, cream scones, homemade scones