This orange cranberry scones recipe is a cream scone with orange zest and dried cranberries. It is not cranberry orange bread or a biscuit for gravy.
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Orange Cranberry Scones
- Total Time: 38 minutes
- Yield: 8 scones 1x
Description
Orange Cranberry Scones. From Alissa.
Ingredients
- 2 cups (240g) flour
- 1/3 cup (67g) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest of 1 orange
- 1/2 cup (113g) cold butter, cubed
- 1/2 cup (60g) dried cranberries
- 3/4 cup (180ml) cold heavy cream, plus 1 tablespoon for the tops
Instructions
- Heat the oven to 400°F (200°C). Line a sheet.
- Whisk flour, sugar, baking powder, salt, and zest. Cut in the butter until pea-sized.
- Toss in the cranberries. Stir in the cream until a shaggy dough forms.
- Pat into a 7-inch round, cut 8 wedges, brush with cream, and bake 15 to 18 minutes.
Notes
Cold cream and cold butter. Warm fat makes a cakey scone.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Butter
Pea-sized pieces. Smaller than that and you have a cake.
Pat
Do not knead. Two folds are the limit.
Wedges
A sharp cut. A twisted knife seals the edge and blocks the rise.
Bake
Deep gold on the bottom. Pale scones taste of flour.
Nutrition (estimated)
About 290 calories per serving. Estimate only, not a lab test.
FAQ
Milk instead of cream?
The scones are flatter and less rich. Cream is the texture.
Fresh cranberries?
Chop them and cut the sugar in the dough by nothing. They are tarter. Use 1/3 cup chopped.
Glaze?
Powdered sugar and orange juice on the cooled scones, if you want shine.
Make ahead?
Cut and freeze raw wedges. Bake from frozen, adding 3 minutes.