Orange Cranberry Cream Scones Recipe
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.
- 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
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
- Combine Dry Ingredients: In a large bowl, measure and whisk together the flour, baking powder, sugar, orange zest, and salt until uniformly combined.
- 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.
- Add Dried Cranberries: Mix the diced cranberries evenly into the butter-flour mixture.
- Stir in Cold Cream: Using a spatula or fork, gradually stir in the cold heavy cream until the dough just comes together.
- 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.
- Shape Dough: Lightly flour the surface and press the dough into a 3 to 4 cm thick round disc.
- 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.
- 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.
- 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
Find it online: https://nayabaker.com/orange-cranberry-cream-scones-recipe/
