Orange Cranberry Cream Scones

Yield: 8 large scones
Prep Time: 15 minutes
Cook Time: 18-22 minutes
Total Time: 40 minutes, plus optional cooling
Difficulty: Easy (Beginner-friendly baking)
Intensity: Low (Minimal active effort, simple techniques)

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Ingredients

For the Scones:

• 2 cups (250g) all-purpose flour, plus extra for dusting

• 1/3 cup (67g) granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon fine sea salt

• Zest of 1 large orange (about 1 tablespoon)

• 1/2 cup (60g) dried cranberries

• 1 1/4 cups (300ml) cold heavy whipping cream, plus 1 tablespoon for brushing

• 1 teaspoon pure vanilla extract

For the Orange Glaze (Optional but Recommended):

• 1 cup (120g) powdered sugar, sifted

• 2-3 tablespoons fresh orange juice

• 1/2 teaspoon pure vanilla extract or orange extract

Equipment

• Large mixing bowl

• Whisk and rubber spatula

• Bench scraper or sharp knife

• Baking sheet

• Parchment paper

• Cooling rack

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Instructions

Step 1: Prep & Preheat

Preheat your oven to 400°F (200°C). Line a standard baking sheet with parchment paper. This is your only real “prep” work, ensuring easy cleanup and preventing sticking.

Step 2: Combine Dry Ingredients & Flavor

In your large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the fresh orange zest. Use your fingertips to rub the zest into the dry ingredients for 30 seconds. This releases the essential oils in the zest, distributing that vibrant orange fragrance throughout every bite. Stir in the dried cranberries until they are evenly coated in the flour mixture.

Chef’s Tip: Coating the cranberries in flour helps prevent them from sinking to the bottom of the dough.

Step 3: Create the Dough

In a liquid measuring cup, combine the 1 1/4 cups of cold heavy cream and the vanilla extract. Create a well in the center of your dry ingredients and pour the cream mixture in all at once.

Using a rubber spatula or a fork, gently stir just until a shaggy dough begins to form and no pockets of dry flour remain. The key here is DO NOT OVERMIX. Overworking the dough activates the gluten in the flour, leading to tough, dense scones. A few dry streaks are okay; they will incorporate as you shape.

Step 4: Shape & Cut

Turn the dough out onto a lightly floured surface. With floured hands, gently press and pat the dough into an 8-inch circle, about 3/4-inch thick. Use a bench scraper or a sharp knife dusted with flour to cut the circle into 8 equal wedges (like a pizza).

Carefully transfer the wedges to your prepared baking sheet, placing them at least 1 inch apart to allow for air circulation and even browning. Brush the tops of each scone lightly with the reserved tablespoon of heavy cream. This gives them a beautifully golden, glossy finish.

Step 5: Bake to Perfection

Bake in the preheated oven for 18 to 22 minutes, or until the scones are puffed, the tops are lightly golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Chef’s Tip: Ovens vary. Start checking at 18 minutes. The perfect scone should sound hollow if gently tapped on the bottom.

Step 6: Cool & Glaze

Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, or at least for 10-15 minutes before glazing.

For the Glaze: While the scones cool, whisk together the sifted powdered sugar, 2 tablespoons of orange juice, and vanilla extract. Add the remaining orange juice, a teaspoon at a time, until you reach a thick but pourable consistency. Drizzle generously over the warm (not piping hot) scones using a spoon or a small squeeze bottle.

Serving & Storage

Serving: These scones are best served the day they are made, while the exterior is still slightly crisp. They are sublime split in half and slathered with clotted cream, lemon curd, or a simple pat of good butter.

Storage: Store completely cooled, unglazed scones in an airtight container at room temperature for up to 2 days. To refresh, warm in a 300°F (150°C) oven for 5-8 minutes.

Freezing: This dough freezes beautifully! Prepare the dough and cut into wedges. Freeze the unbaked wedges on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 3-5 minutes to the baking time. You can also freeze baked scones for up to 1 month.

Nutrition Information

Note: Nutrition calculated for 1 scone (with glaze) and is an estimate from a database. Variations may occur.

• Calories: ~415 kcal

• Total Fat: 19g

• Saturated Fat: 12g

• Cholesterol: 68mg

• Sodium: 320mg

• Total Carbohydrates: 57g

• Dietary Fiber: 1g

• Sugars: 32g

• Protein: 5g

The Last Word on These Scones

This Orange & Cranberry Cream Scone recipe is more than just a list of ingredients and steps; it’s a promise of a delightful, achievable baking project with a spectacular payoff. The method is forgiving, the ingredients are straightforward, and the result tastes like it came from a professional bakery. The beauty lies in the contrast: the rich, buttery crumb (all from the cream!), the chewy, tangy pops of cranberry, and the fragrant hint of orange that makes each bite feel special.