Orange Cranberry Cream Scones Recipe

Introduction

These Orange and Cranberry Cream Scones are a delightful treat that balances tart cranberries with bright citrus zest. Perfect for breakfast or an afternoon snack, they offer a tender, crumbly texture enriched by rich cream and cold butter.

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: Add the cold cubed butter to the flour mixture. Rub the butter between your fingertips or use two butter knives to break it down until the mixture looks like coarse bread crumbs with some larger pieces.
3. Step 3: Stir in the diced cranberries so they are evenly distributed through the mixture.
4. Step 4: Pour in the cold cream and gently mix with a spatula or fork just until the dough begins to come together.
5. Step 5: Transfer the dough to a lightly floured surface and knead gently fewer than 10 times to bring it fully together.
6. Step 6: Pat the dough into a round disc about 3 to 4 cm thick. Lightly flour both the surface and a 4 cm round cutter.
7. Step 7: Cut out scones using the cutter and place them 3 cm apart on a baking sheet lined with baking paper. Gather scraps, press lightly to re-form dough, and cut more pieces.
8. Step 8: Alternatively, if you don’t have a cutter, shape the disc and cut into 10 equal wedges with a knife.
9. Step 9: Bake on the middle rack in a preheated oven at 220°C (428°F) for 12 to 15 minutes until the scones are lightly golden on top.

Tips & Variations

• For extra tenderness, keep the butter and cream very cold throughout preparation.
• Try substituting dried cranberries with dried cherries or raisins for a different fruity note.
• If you like a glaze, brush the tops with a little cream before baking for a shiny finish.
• To enhance the orange flavor, add a teaspoon of orange juice to the cream before mixing.
• Freeze unbaked scones on a tray, then transfer to an airtight container for up to a week. Bake from frozen, adding 3–5 minutes to baking time.

Storage

Store baked scones in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, freeze cooled scones in a sealed bag or container for up to one month. Reheat gently in a warm oven or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use self-rising flour instead of all-purpose flour and baking powder?

It’s best to use all-purpose flour combined with baking powder for this recipe to control leavening. Using self-rising flour may alter the rise and texture, so adjustments would be needed.

What can I substitute for heavy cream?

If heavy cream is not available, you can use full-fat milk with a tablespoon of melted butter to mimic the richness, though the texture may be slightly less tender. Avoid low-fat or skim milk for best results.

Orange Cranberry Cream Scones Recipe

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★★★★★

4.6 from 98 reviews

Delight in these tender Orange Cranberry Cream Scones, perfectly crumbly with bursts of zesty orange and sweet dried cranberries. Made with cold butter and rich cream, these scones bake up golden and flaky, ideal for a cozy breakfast or afternoon treat.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 10 scones 1x
• Category: Breakfast, Snack, Bakery
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

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, measure and whisk together the flour, baking powder, sugar, orange zest, and salt until uniformly combined.
2. Incorporate Cold Butter: Add the cold, cubed butter to the flour mixture. Rub and smear the butter between your fingertips or use two butter knives to cut it into the flour. Work quickly until the mixture resembles coarse bread crumbs with pieces of butter still visible.
3. Add Dried Cranberries: Mix the diced cranberries evenly into the butter-flour mixture.
4. Stir in Cold Cream: Using a spatula or fork, gradually stir in the cold heavy cream until the dough just comes together.
5. Gently Knead the Dough: Turn the dough out onto a lightly floured surface and knead gently fewer than 10 times to bring it into a cohesive dough.
6. Shape Dough: Lightly flour the surface and press the dough into a 3 to 4 cm thick round disc.
7. Cut Scones: Flour the dough and a 4 cm round cutter (or use a knife to cut into 10 wedges). Cut pieces out and place them 3 cm apart on a baking sheet lined with parchment paper. Gather scraps, reform, and cut more pieces until all dough is used.
8. Optional Freeze: At this point, scones can be frozen in an airtight container for up to one week. Bake from frozen, adding 3 to 5 minutes to baking time if frozen.
9. Bake Scones: Preheat the oven to 220°C (428°F). Bake the scones on the middle rack for 12 to 15 minutes until the tops are lightly golden brown.

Notes

• Use very cold butter and cream to ensure flaky scones.
• Do not over-knead the dough to keep scones tender.
• Scones can be frozen before baking for convenient fresh baking later.
• Adjust cream quantity as needed to form a soft dough; dough should not be too wet or dry.
• For best results, bake on the middle rack for even heat exposure.

Keywords: orange scones, cranberry scones, cream scones, breakfast scones, easy scones, flaky scones, homemade scones, British scones