Cranberry Cream Scones

3.00 avg. rating (67% score) - 1 vote

Cranberry Cream Scones

Gina Sanders


  • 2 c. flour
  • 1/3 c. sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. cranberries
  • 1 1/4 c. heavy cream
  • 1 tsp. orange zest


Preheat oven to 425 degrees. Mix the dry ingredients in a large bowl. With a large
spatula, stir in the cranberries, cream, and orange zest. Gather the dough into a ball
and knead it against the bottoms and the sides of the bowl 5-10 times. Transfer to a
lightly floured surface, and pat the dough into a circle with a thickness of approximately
3/4 inch. Cut the dough into 8-12 inch wedges and place 1/2 in. apart on an ungreased
baking sheet. Brush the tops with 2 to 3 tsp. of cream and sprinkle tops with cinnamon
and sugar mixture (optional). Bake on the center oven rack for 12 to 15 minutes.

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