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These delicious Classic Cream Scones with Cranberry and Orange are the easiest thing to make. If you are searching for a treat that’s easy to bake either for yourself and your family or as a gift for others, I’ve got you covered with this delicious scone recipe. With only seven ingredients that are mixed together in one bowl, these scones will be ready in no time! (I promise). Plus, there is minimum washing up.
Is it just me, or do you find it’s almost impossible to buy a good scone anywhere. I think, to enjoy a really good scone, you have to make them yourself. This recipe of Classic Cream Scones with Dried Cranberry and Orange Zest are very tender and flaky. And here’s a sweet tip – they’re freezable. If you don’t think your family will eat all of them within 2 days, you can freeze them to enjoy later!
Scones are so perfect with tea in morning, or in the afternoon with a mug of hot cocoa or after dinner spread with jam. I can eat them anytime of day, can’t you?
Because they’re so quick to bake, they make a perfect gift for any occasion. They are the ideal gift for a new mom, a bake sale at your local church or school, as well as an excellent thank you gift for a neighbour who has been collecting your mail, shovelled your driveway after a big snowstorm, or cut your grass when you couldn’t get to it.
I baked a few dozen of these scones last November for my son’s high school Craft Fair and they sold out within a couple of hours. Many people came back to my table to tell me how amazing they were. I made a few different variations but the Cranberry Orange Scones were the most popular. You could also substitute the dried cranberries for raisin, chocolate chip or chopped ginger.
I hope you enjoy my Classic Cream Scones with Dried Cranberry and Orange Zest.
Classic Cream Scones with Orange and Cranberry
- 2 cups (10 ounces all-purpose flour)
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- 5 tablespoons butter, cut into 1/4 inch pieces and chilled
- 3/4 cup dried cranberries
- 1 tsp grated orange zest
- 1 cup whipping cream
Line baking sheet with parchment paper. Preheat oven to 425 degrees F.
In a food processor, add all of the dry ingredients and pulse 3-5 times, until all the ingredients are mixed together.
Add cubes of butter and orange zest to the dry ingredients. Pulse until butter-flour mixture is blended together like bread crumbs. It’s ok to have a few larger pieces.
Pour into mixing bowl and add dried cranberries and stir until cranberries are coated in flour, separate any stuck together. Stir in cream until a nice dough starts to form.
Place dough and any unmixed ingredients onto table and knead the dough until it all comes together to a nice somewhat smooth dough. Flatten out into a circle, trying to keep edges smooth, until it has a 9 inch diameter.
Cut the disc into 8 triangles and place each triangle on parchment paper, about 2 inches apart.
Bake for 5 minutes, then turn pan in oven; bake for another five minutes or so, until nicely golden on top.
Remove from oven and place tray on a rack. Let scones cool for 5 minutes or so on tray, then remove from tray and place on rack. You can eat them warm or at room temperature. Store in a cool dark place 2-3 days. You can also freeze the scones for about one month.