Description
Bright, zesty, and bursting with tart-sweet flavor, these Cranberry Orange Cream Scones are a bakery-style dream with juicy cranberries and creamy richness. Perfect for breakfast, brunch, or holiday treats!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup white granulated sugar
- ½ teaspoon Kosher salt or fine sea salt
- 6 tablespoons cold unsalted butter, cut into cubes
- ¾ cup cold heavy cream (whipping cream)
- 2 large egg yolks, cold and lightly beaten
- 1 cup cranberries (fresh or frozen)
- 2 teaspoons orange zest
- 1 large egg, mixed with 1 tablespoon of milk (for egg wash)
- 1–2 tablespoons turbinado sugar (for topping)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
3. Add the cold butter cubes and cut them into the dry ingredients until the mixture resembles coarse crumbs.
4. Gently stir in the cranberries.
5. In a small bowl, whisk together the heavy cream, egg yolks, and orange zest.
6. Pour the cream mixture into the flour mixture and mix until a shaggy dough forms.
7. Turn the dough onto a lightly floured surface and shape into a 7-inch disc.
8. Cut into 8 equal wedges and place on the baking sheet.
9. Brush with egg wash and sprinkle with turbinado sugar.
10. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
11. Cool for 15 minutes before serving.
Notes
Scones are best served fresh but can be stored for up to 2 days.
They pair wonderfully with lemon curd or cranberry jam.
Freeze unbaked scones and bake directly from frozen for fresh treats anytime.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 292
- Sugar: 11.1g
- Sodium: 218mg
- Fat: 14.3g
- Carbohydrates: 37g
- Fiber: 1.4g
- Protein: 4.2g
- Cholesterol: 91mg