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Angled view of cranberry orange scones on a cooling rack with scattered cranberries.

Cranberry Orange Cream Scones

These cranberry orange cream scones are flaky, light, and golden brown on top. The tartness from the cranberries and freshness from the orange zest is a match made in heaven. Serve warm out of the oven with jam, butter, or citrus curd.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 292 kcal

Ingredients
  

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • ⅓ cup sugar
  • ½ teaspoon kosher salt
  • 6 tablespoon butter cold and cut into cubes
  • ¾ cup heavy cream
  • 2 large egg yolks lightly beaten
  • 1 cup cranberries fresh or frozen
  • 2 teaspoon orange zest
  • 1 egg, mixed with 1 Tbs milk for egg wash
  • 1-2 tablespoon Sugar in the Raw (demerara sugar)

Instructions
 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • In a large bowl, whisk the flour, sugar, baking powder, and salt. Add the butter, and using a pastry blender (or 2 forks), incorporate the butter until the butter resembles the size of peas. Add in cranberries, and stir carefully until just combined.
  • In another bowl- mix the cream, orange zest, and egg yolks, stirring just until mixed. Add the cream mixture to the flour mixture, and stir to combine. Using your hands, gently knead the dough until all the dry ingredients are incorporated. Do not over-knead. The dough will resemble a moist, crumbly ball. Remove the gathered ball onto a floured surface, and shape it into a round disc approximately 7" in diameter and 1" thick.
  • With a sharp knife, cut the round into 8 equal triangles. Separate the triangles and them to the baking sheet. Brush each scone with the egg wash, then sprinkle with the sugar. 
  • Bake at 400°F until golden brown and a toothpick inserted comes out clean, 18-22 minutes. Let cool on a wire rack for about 15 minutes before serving. 

Notes

These scones are amazing served with lemon curd, but any fruit jam will be just as good. Scones are best served the day they are made, but can be eaten up to 2 days after baking. Be sure to wrap each scone individually (after they are fully cooled) and place in an airtight container for maximum freshness.

Nutrition*

Serving: 1gCalories: 292kcalCarbohydrates: 37gProtein: 4.2gFat: 14.3gCholesterol: 91mgSodium: 218mgPotassium: 265mgFiber: 1.4gSugar: 11.1gCalcium: 106mgIron: 2mg

*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.

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