Orange Cranberry Cream Scones
Scones filled with the bright flavors of orange and cranberry, perfect for a sweet snack or breakfast.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed Chill the butter before using for a flakier texture.
- 1/2 cup heavy cream
- 1 large egg
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup fresh or dried cranberries Dried cranberries should not be overly sweetened.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the cream, egg, orange zest, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the cranberries.
- Turn the dough onto a floured surface, knead gently, and pat into a circle about 1 inch thick.
- Cut into wedges and place on the prepared baking sheet.
Baking
- Bake for 15-20 minutes or until golden brown.
Serving
- Serve warm with a spread of butter or cream.
Notes
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped tightly in plastic for up to a month. Reheat in the oven at 350°F (175°C) for 5-10 minutes before serving. Experiment with different mix-ins like chocolate chips or nuts for variety.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 6g