Description

Bright, buttery, and bursting with flavor, these Orange Cranberry Cream Scones are the perfect balance of citrus zest and sweet-tart fruit. Made with heavy cream and rich butter, they bake up tender, flaky, and golden—ideal for breakfast, brunch, or a cozy afternoon treat.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
½ teaspoon salt
½ cup dried cranberries, finely chopped
Zest of 1 orange
5 tablespoons cold unsalted butter, cut into cubes (preferably high butterfat, 83% or more)
1 cup cold heavy cream or whipping cream (35%–38% fat), plus more if needed

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Instructions

In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and orange zest.
Add the cold butter and use your fingertips or a pastry cutter to rub it into the flour mixture until it resembles coarse crumbs.
Stir in the chopped cranberries.
Gradually pour in the cold heavy cream, stirring with a fork or spatula until a shaggy dough forms.
Turn the dough out onto a floured surface and gently knead no more than 8–10 times—just until it holds together.
Pat the dough into a round disk about 3–4 cm thick. Cut into 10 wedges or use a floured round cutter to create circles.
Place the scones on a parchment-lined baking sheet, leaving about 1 inch between them.
Bake at 220°C (428°F) for 12 to 15 minutes, or until golden on top.

Let cool slightly and enjoy warm or at room temperature.

Notes

For best results, keep the butter and cream very cold—this helps create flaky layers.
To make ahead, freeze unbaked scones in an airtight container and bake directly from frozen, adding 1–2 extra minutes to bake time.
Don’t twist the cutter when stamping scones—press straight down to help them rise evenly.

Try drizzling with a light orange glaze for a sweeter touch.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American / British-Inspired