Orange, Cranberry Cream Scones

Orange Cranberry Cream Scones 🍊🍒

If you’re craving a sweet and tangy treat that’s perfect for breakfast or an afternoon snack, these Orange Cranberry Cream Scones are just what you need. Bursting with the zesty flavor of fresh oranges and the tartness of cranberries, these scones are light, buttery, and incredibly easy to make. Whether you’re enjoying them with a cup of tea or coffee, these scones are sure to brighten up your day.

Ingredients:

• 280g (2 cups) all-purpose flour 🌾
• 15g (1 Tbsp) baking powder 🔺
• 40g (3 Tbsp) sugar 🍬
• 3g (1/2 tsp) salt 🧂
• 80g (1/2 cup) dried cranberries, diced 🍇
• Zest of 1 orange 🍊
• 70g (5 Tbsp) unsalted butter, cold and cubed (at least 83% butter fat) 🧈
• 200-220 ml (1 cup) cold heavy/whipping cream (35% – 38% butter fat) 🥛

Instructions:

1. Prepare the Dry Ingredients:
   In a large mixing bowl, combine the flour, baking powder, sugar, orange zest, and salt. Whisk the dry ingredients together until they are evenly mixed. 🥄
2. Incorporate the Butter:
   Add the cold, cubed butter to the flour mixture. Using your fingertips, rub or smear the butter into the flour until the mixture resembles coarse bread crumbs. Work quickly to prevent the butter from warming up. If you prefer, you can use two butter knives instead of your fingers for this step. 🧈👈
3. Add the Cranberries:
   Mix in the diced cranberries, ensuring they are evenly distributed throughout the dough. 🍇
4. Combine with Cream:
   Pour in the cold heavy cream and gently stir with a spatula or fork until the dough begins to come together. 🥄🥛
5. Knead the Dough:
   Transfer the dough onto a lightly floured surface and gently knead it just a few times (less than 10) to bring it together. 🍞
6. Shape the Dough:
   Press the dough into a round disc about 3-4 cm thick. ✋
7. Cut the Scones:
   Lightly flour a round cutter (about 4 cm in diameter) and cut out the scones. Place the cut scones on a baking sheet lined with baking paper, spacing them about 3 cm apart. 🍪
8. Use Up the Dough:
   Gather the dough scraps, press them together, and cut more scones. If you don’t have a round cutter, you can use a knife to cut the dough into 10 equal wedges. 🔪
9. Freeze if Desired:
   At this point, the scones can be frozen for later use. Store them in an airtight container for up to a week. If baking from frozen, simply add an extra 3-5 minutes to the baking time. ❄️
10. Bake the Scones:
    Preheat your oven to 220°C (428°F). Place the scones on the middle rack and bake for 12-15 minutes, or until the tops are lightly golden brown. 🔥

Quick Tips:

• Serving Suggestions: Enjoy these scones warm, fresh out of the oven, with a dollop of clotted cream or a smear of butter. Pair with a hot cup of tea or coffee for the perfect treat.
• Storage: Store any leftover scones in an airtight container at room temperature for up to 2 days. They can also be reheated in the oven for a few minutes to regain their crispiness.

Nutritional Information:

• Prep Time: 20 minutes
• Baking Time: 15 minutes
• Total Time: 35 minutes
• Calories: 250 Kcal per scone
• Servings: Makes 10 scones

These Orange Cranberry Cream Scones are the ideal combination of citrusy brightness and cranberry tartness, all wrapped up in a tender, buttery scone. Give them a try for your next brunch or simply as a delightful homemade snack. Happy baking!

Orange, Cranberry Cream Scones 🍊🍒

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• Author: Dulcia
• Total Time: 35 min
• Yield: 10 1x

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Ingredients

Scale 1x2x3x

280g (2 cups) all-purpose flour 🌾
15g (1 Tbsp) baking powder 🔺
40g (3 Tbsp) sugar 🍬
3g (1/2 tsp) salt 🧂
80g (1/2 cup) dried cranberries, diced 🍇
Zest of 1 orange 🍊
70g (5 Tbsp) unsalted butter, cold and cubed (at least 83% butter fat) 🧈
200–220 ml (1 cup) cold heavy/whipping cream (35% – 38% butter fat) 🥛

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Instructions

1️⃣ In a large bowl, measure the flour, baking powder, sugar, orange zest, and salt. Whisk the flour mixture with a wire whisk to uniformly combine the dry ingredients. 🥄

2️⃣ Incorporate the ice-cold, cubed butter into the flour mixture by rubbing or smearing the butter between your fingertips (thumb, index, and middle finger) as you toss them around in the flour mixture. Work fast, rubbing through all the big lumps of butter until the mixture resembles coarse bread crumbs. (Alternatively, you can use 2 butter knives to carry out this step instead of your fingers.) 🧈👈

3️⃣ Mix in the diced cranberries. 🍇

4️⃣ Stir in the cold cream with a spatula or fork until the dough comes together. 🥄🥛

5️⃣ Transfer the dough onto the table top and give it a few gentle kneads (less than 10 kneads) to make it come together as a dough. 🍞

6️⃣ Lightly flour the surface of the table top and press the dough into a 3-4 cm thick round disc. ✋

7️⃣ Lightly flour the surface of the dough and the 4 cm diameter round cutter. Cut into pieces and place the cut pieces, spacing them 3 cm apart, onto a baking sheet lined with baking paper. 🍪

8️⃣ Press the remaining scraps together and cut more pieces until the dough is used up. Alternatively, you can use a knife to cut the scones into 10 equal wedges if you do not own a cookie cutter. 🔪

9️⃣ At this stage, the scones can be frozen and stored in an airtight container for up to a week. If baking from frozen, add 3-5 minutes of extra bake time. ❄️

🔟 Space the scones 3 cm apart and bake in a preheated oven at 220°C (428°F) on the middle rack for 12-15 minutes or until the tops are lightly golden brown. 🔥

• Prep Time: 20 min
• Cook Time: 15 min

Nutrition

• Calories: 250 Kcal