Cranberry Orange Cream Scones
User Reviews
5
Cranberry Orange Cream Scones
Description
Cranberry Orange Cream Scones are made by zesting fresh orange and mixing the zest and juice with heavy cream and vanilla extract. The dry ingredients include all-purpose flour, powdered sugar, baking powder, salt, and dried cranberries. These are combined to form a sticky dough, then divided and shaped into discs before cutting into wedges. The scones bake at 400ºF until their edges turn lightly golden, resulting in a tender inside with a soft crumb.
Flavor-wise, the scones balance the tartness of cranberries with the citrus brightness of orange zest and the richness of cream. The texture is moist but not dense, with a light sweetness from the powdered sugar.
These scones are best served cooled to avoid crumbling. They complement coffee or tea and work well as a quick breakfast or snack option.
Ingredients
- 1 small orange $0.42
- 1.25 cups all-purpose flour $0.13, plus some for dusting
- 3/4 cup powdered sugar $0.05, divided
- 2 tsp baking powder $0.08
- 1/2 tsp salt $0.02
- 1/3 cup dried cranberries $0.29
- 1 cup heavy whipping cream $0.78
- 1/2 tsp vanilla extract $0.07
Instructions
- Preheat the oven to 400ºF. Use a zester or small-holed cheese grater to zest the orange. Squeeze the juice into a separate small bowl. Set the zest and juice aside.
- In a large bowl, stir together the flour, 1/4 cup of the powdered sugar, baking powder, salt, and dried cranberries.
- Stir 1/2 tsp of the orange zest and the vanilla extract into the heavy whipping cream. Pour the cream mixture into the bowl of dry ingredients and stir them together until a sticky ball of dough forms.
- Generously dust a clean work surface with flour, then scrape the dough out of the bowl onto the work surface. Divide the dough into three pieces and shape each piece into a disc, about 3-inches in diameter and about 1/2-inch thick. Cut each disc into six wedges.
- Place the cut scones onto a baking sheet lined with parchment paper. Bake the scones for 15 minutes, or just until they begin to turn slightly golden brown on the edges. Allow the scones to cool completely after baking.
- While the scones are baking or cooling, stir together the remaining 1/2 cup powdered sugar with 1 Tbsp of the orange juice (or just enough to make a thick glaze) and another pinch of orange zest.
- When the scones are completely cool, drizzle the orange glaze over top and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18mini two-bite scones
Amount Per Serving
Calories 11451 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 114.51kcal | 6% |
| Carbohydrates | 13.92g | 5% |
| Protein | 0.88g | 2% |
| Fat | 5.34g | 8% |
| Sodium | 136.68mg | 6% |
| Fiber | 0.35g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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