This is a print preview of "Cranberry-Orange Cream Scones" recipe.

Cranberry-Orange Cream Scones Recipe
by Joyce Leung

Cranberry-Orange Cream Scones

A quick recipe for beginners and very easy to make home made scones.

Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 8 servings

Goes Well With: Coffee, Tea


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 5 tablespoons unsalted butter, cut into ¼ -inch pieces and chilled
  • 1 cup heavy cream
  • ¾ cup dried cranberries
  • 1 teaspoon grated fresh orange zest


  1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper.
  2. Whisk the flour, sugar, baking powder, and salt together in a mixing bowl. Add orange zest to butter and add butter to flour mixture. Mix butter into the flour with hands until the mixture resembles coarse cornmeal with a few slightly larger butter lumps. Stir in the cranberries. Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds to 1 minute.
  3. Turn the dough and any flour bits out onto a floured counter and knead until it forms a rough, slightly sticky ball, 5 – 10 seconds. Press the dough into a 9-inch cake pan. Flip the dough out of the pan onto the counter or cutting board, and cut into 8 wedges.
  4. Place the wedges on the prepared baking sheet. Bake until the scone tops a lightly golden brown, 12 – 15 minutes, rotating the pan half way through baking. Transfer to a wire rack, and let cool for at least 10 minutes. Serve warm or at room temperature.
  5. Adapted from The American’s Test Kitchen Family Baking Book.