- Tried & Tasted -

Tuesday 24 October 2017

Orange, Cranberry Cream Scones

Specks of orange zest and cranberries

What do I like about these scones? They are buttery, crumbly, moist and my kitchen smells like Christmas as they bake. The addition of orange zest + cranberries = smell of Christmas time. 
This is a one bowl recipe and mixing was done using hands,  therefore washing up afterwards was kept to a minimal. The scones can be made ahead and freezes well.



As the ingredients are simple, using good, quality butter and cream is vital. Good quality ingredients will result in a good bake and delicious scones. 



Orange, Cranberry Cream Scones    [Print Recipe]
Adapted from American Test Kitchen Cookbook
(makes 9 pieces of 4 inches round pieces)
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)

Steps to scones:
  • 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.
  • Incorporate the ice cold, cubed butter into the flour mixture by rubbing or smearing the butter between your fingertips (between thumb, index and middle finger) as you toss them around in the flour mixture. Work fast rubbing through all the big lumps of butter and the mixture should resemble coarse bread crumbs. You can use 2 butter knives to carry out this step instead of using your fingers.
  • Mix in the diced cranberries.
  • Stir in the cold cream with a spatula or fork until the dough comes together.
  • Transfer the dough onto the table top and give it a few gentle knead (less than 10 kneads) to make it come together as a dough.
  • Lightly flour the surface of the table top and press the dough into a 3 - 4 cm thick round disc.
  • Lightly flour the surface of the dough and the 4 cm diameter round cutter and cut into pieces. Place the cut pieces, spacing them 3 cm apart, onto a baking sheet lined with baking paper.
  • Press the remaining scraps together and cut more pieces until the dough is used up.
  • OR you can use a knife to cut the scones into 10 equal wedges if you do not own a cookie cutter.
  • At this stage, the scones can be frozen and stored in an air tight container for up to a week. Just bake them frozen but you need to add 3 - 5 minutes of extra bake time if doing so.
  • Space the scones 3 cm apart and bake in a preheated oven at 220 degrees C or 428 degrees F, on the middle rack of the oven, for 12 - 15 minutes or until the tops are lightly golden brown.
Note:
To get the scones to rise high and mighty, flour the cutter well and with a swift downward motion press the cutter into the dough. Do not twist the cutter as you push it into the dough as this will hamper the rise of the scones.



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97 comments:

  1. Just looking at the pictures is making me soooo hungry!

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    1. Hi Rachelle, give the recipe a try and you will have warm delicious scones in less than 30 minutes.

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    2. Me too!! I had to make a batc h...instantly! They came together quickly and taste just delicious!!! I added chopped pecans. This one is a keeper!

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  2. These sound and look fabulous! Just a quick question. Are the cranberries fresh or dried?

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    1. I used dried cranberries for this recipe.

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    2. Thank you!

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    3. Most welcome. Please do update me how's yours turned out.

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    4. It says to use dried in the recipe

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  3. Are the cranberries fresh? Not dried?

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    1. Hi Judy, I used dried cranberries in this recipe.

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    2. It says dried

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  4. Do you have non-metric measurements for this yummy looking recipe? Thank you.

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    1. Hi, I have included the non-metric measurements for the recipe. These scones are fast to make and delicious for anytime of the day.

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    2. Thank you!!!!

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  5. Please change to non-metric. Thank you

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    1. Hi Christine, I have included the non-metric measurements for the recipe. Hope that will sort out the most difficult part of the recipe and bake yourself some delicious scones in no time. Have a great week ahead.

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    2. The entire world, aside from the US, uses the metric system. Perhaps instead of demanding the author “change” it to suit you, you take the 5 seconds you’d need to Google the conversion yourself. The rest of us will continue using the far-superior metric system.

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    3. It’s the holiday season here as I read this. Perhaps anonymous would be gracious enough to keep her superior attitude to herself. JoanieCee

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    4. Dear Unknown— please know that google easily converts metric-imperial-vice versa quite easily. I’m expecting you’ve heard of google.

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    5. It’s baking grow up.

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  6. Baking temperature is in centric. Is this 350F

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    1. The baking temperature is at 428 degrees F.

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  7. I know this recipe will be very good: I have made it minus sugar, cranberries and orange zest for many years and called the result "biscuits" even though they are not the traditional Southern-style American biscuits. I will make this recipe soon!
    Margaret

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    1. Hi Margaret, I will make your version of "biscuits". Thanks for the suggestion.

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    2. Rachelle - I made this recipe this morning. It was so easy and delicious. Hubby said best scones in years!
      Linda

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    3. Hi Rachelle,so glad that you enjoyed the scones. They are my family's favorite too.

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  8. All the info is so clear....amount of each ingredient, oven temperature,.....
    Thank you for sharing this delicious recipe.

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    1. Hi Adela, thanks for the compliments. Hope you can enjoy the delicious scones.

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  9. I love the measurements in grams. It’s such a sensible and accurate way of preparing food. I’ll never understand why we don’t use it more, especially here in Canada. I’m looking forward to trying these when I acquire some dried cranberries.

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    1. Totally agree with you in the using of weight as a measurement of ingredients. Hope you will enjoy the scones as much as I do. Thanks.

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  10. Can't find the print button. Would like to print the recipe, not all the pictures. Thank you. These look delicious!

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    1. Hi Mary Jones, you can click on the link at the end of the recipe. Thank you.

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  11. what "makes 9 x 4 cm round pieces" they are circular so what is the size of the cutter? what 9 means? the height of the cutter?

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    1. Hi, it is 9 pieces of 4 cm diameter scones. The height of my cutter is around 5 cm.

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  12. I made a ton of scones, and these are right up there with some of my favorite. I added a little more sugar (2 more Tlbs.), and cut them the usual scone shape instead of circles. I also think a little glaze with orange juice & pd.sugar would top it off. Very, very good!

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    1. Hi, yours sounded very good. I like the idea of an orange glaze, Thanks.

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  13. How long will these stay fresh after baked?

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    1. Hi Bonnie,
      They are best eaten the day they are made. I have tried keeping them in an airtight container in the fridge after they have completely cooled and reheating them in the oven at 180 degrees C/ 350 degrees F for 5 - 10 minutes before serving.
      Thanks for stopping by.
      - Jen -

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  14. Hi can one use full day yoghurt instead of the cream?

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  15. Hi can one use full day yoghurt instead of the cream?

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    1. I have not tried yoghurt before though.

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  16. These look amazing!! I need some now with a side of coffee, lots of butter + jam! ��

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  17. These are delicious! Remind me of classic southern biscuits but more flavor. Really nice straight out of the oven! I would probably use more orange zest next time but not changing anything else.

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  18. Hi.,can I use full cream milk to replace the cream?

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    1. I have not tried substituting heavy cream so I cannot comment on how the substitution will affect the final bake.

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  19. Oh, my goodness. These were fabulous. I topped off with an orange glaze. I should have made a double recipe.

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    1. Thanks for trying and I'm glad you enjoyed it.

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  20. In Canada, there is no heavy cream, 35%. The highest is 10% cream. Is that good enough, or is there a substitute for heavy cream. Thanks.

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    1. I have not tried substituting heavy cream so I cannot comment on how the substitution will affect the final bake.

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    2. Hello, as a fellow Canadian I must tell you that whipping cream is 35% and it is what I use whenever a recipe calls for heavy cream. :) Enjoy!!

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    3. In Canada u can use whipping cream which 33%. It works fabulously

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  21. Just out of the oven, look nothing like your picture. I’m giving up try to make scones. I’ve tried every recipe out there, and although they taste ok, they don’t rise very much. I’m always baking and am usually successful, but just can’t do scones!!!

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    1. If u measured everything else correctly, it's probably your baking powder. It only keeps about 6 months after it's opened. Since these are so easy to make, I encourage u to buy a fresh container of baking powder & try again. I think u can Google "how to test baking powder" or something like that, for more info on its efficacy/shelf life. Good luck!

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  22. I had 2 trays in the oven and the one on the upper shelf cooked/browned much faster. Recipe was very easy and they all turned out delicious. I only had mandarins which worked out just fine and I added a little orange glaze. Next time I will try with fresh cranberries. Thanks for the recipe!

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    1. Thank you for the suggestions. I can imagine the smell.

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  23. Wow, sticky dough! I had to flour my hands frequently and flour the dough as well.

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    1. no, you don't have to. just be quick on turning the dough

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  24. Me gustaría que estas recetas estén traducidas al español .Gracias

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  25. I'm going to attempt this recipe tomorrow morning; a scone and a nice cuppa tea should beat the snow and chill in the air in Barrie, Ontario!

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  26. Made these yesterday and they were perfect! My husband doesn't care for scones yet ate 3 of them! Thanks for the recipe!

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    1. That's a win. Thanks for the encouragement.

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  27. In Canada we have heavy cream it's whipping cream 35%

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  28. These are fantastic. I'm lactose intolerant so I used a 1/2 of the whipped cream with almond-coconut vanilla creamer and 1/2 as lactose free half and half. Delicious recipe and one of the easiest scone recipes I've made!

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    1. Woah! That's a great suggestion. I'm lactose intolerance too. I've been making these for my family. Thanks for sharing.

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  29. Oh my! They were easy to make and SO delicious!

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  30. Did these and we literally love them...came out so crumbly and moist...thank you for the recipe

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  31. I appreciate having both Imperial and metric measurements but I have to question the size of the finished scone - 4 centimeters? That's less than 1.75"! Is that correct?

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  32. Hi, I have made scones, tea biscuits for years ( I am 75 ) and started baking at 9. I was at a relatives farm years ago and she shared with me that the secret to tender flakey scones was that the thicker the cream and the better the butter, the flakier my buiscuits would be!!! And she was right as your recipe attests too. Also I like the tile about cutting strait down, I had forgotten!!
    My grandchildren always ask for scones when we have dinner together. Thanks

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  33. Do you have to use whipping cream or can a high fat table cream work?

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  34. Do you have a gluten free version of this scone recipe?

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  35. CANT WAIT TO TRY MAKING THESE IN THE MORING. PURCHASED WAY TOO MUCH HEAVY CREAM FOR THANKSGIVING. NOW I CAN USE IT ALL UP. HOW DO THE SCONES FREEZE? WOULD YOU THINK IN DOUGH STAGE OR BAKED?

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  36. I weighted everything in grams and followed the recipe but mine tasted like flour and sugar and didn’t rise much. Not sure where it went wrong.

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    1. It could be your baking powder has expired? You may want to buy a new batch to try again?

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  37. Great scones but I wondered if there’s a mistake with the cutter size. 3-4 cm is awfully small. Maybe it should have read 3-4”. I used a 4” cutter and got 10 scones.

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    1. I agree, I got 24 4 cm scones from the recipe. Something is off.

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    2. l used a knife, and got 11 wedges

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  38. Is it possible to use Almond Flour?

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  39. Courier to Nagaland from Australia
    DTDC Australia is part of DTDC Global Group of Companies. This is currently owned by Geopost (French Post).
    visit at- https://www.dtdcaustralia.com.au/

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  40. thank you, thank you so much for a wonderful recipe: quick, easy and simple. just the one l was looking for. tried to make scones before, but without a success. they are just cooling down right now. thank you again.

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  41. These were absolutely delicious. I doubled the recipe and set half aside to make biscuits. I cut the scones with a knife into triangle shapes, and drizzled half the scones with a powdered sugar frosting. Perfect combo of light and fully inside and slight outer crunch 😍😍 next time I might add a little more orange zest.

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  42. Hello~Keto Recipe For Beginners has stolen your photo claiming it is there's with a fake recipe. https://www.facebook.com/photo/?fbid=277771725064391&set=pb.100084946957879.-2207520000

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    1. I've tried to alert the readers by posting your link. But, the manager of the page keeps deleted my link to your recipe.

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  43. I just made this recipe for a holiday brunch today and it was perfect! The best scone recipe I’ve ever tried. I followed the recipe except I added double the amount of sugar. I made them the night before and froze them until baking them this morning. I was unsure at first because the dough was extremely dry and hard to work with but the finished product was amazing. The best scones EVER! They were a hit at the party. Thank you.

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  44. Hi.. you did not mention to egg wash the scones before baking. Yours look shiny and golden. It's better to give it egg wash right?

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  45. Made this many times. we all love them. Today I did not have sour cream, so i use some canned coconut cream that I had in the pantry. I did not notice a difference.

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  46. just made them again, after a year, and they came out fantastically. thanks again. would apprechiate some other sweet recipes of yours?

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