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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.

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

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

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