Monday, August 2, 2010

Cranberry Orange Cream Scones

I had to double check to make sure I did actually type "Cranberry Orange Cream Scones" and not "Heaven On A Plate".  My husband's grandmother, Grandma B, has been visiting from Nebraska for about 3 weeks.  We had the privilege of having her come to our home and spend the day with us.  Grandma B is originally from England, so I was trying to think of some sort of a yummy English snack that I could serve during our visit.  Naturally, I thought of scones.  I searched high and low on the internet for a yummy scone and finally found this recipe on House of Annie.  These scones turned out beautifully and so tasty!  They have a ridiculous amount of butter in them which makes them very moist.  The original recipe called for currants, with a substitute of cranberries and orange.  Obviously, I chose to go with the cranberries and orange.  I can't help it...I have a thing for cranberries.   =)  By the way, the scones were Grandma B approved, so they're safe for you to make!

Cranberry Orange Cream Scones
As seen in the Home A La Mode catalog!!
Prep: 15 mins; Bake: 12-15 mins
Makes: 8-16 servings
2 cups (10oz) unbleached all-purpose flour
1 Tbsp baking powder
3 Tbsp sugar (more for sprinkling)
1/2 tsp salt
5 Tbsp (2.5oz) cold, unsalted butter
1/2 cup dried coarsely chopped cranberries
1 Tbsp grated orange zest
1 cup heavy cream (more for brushing)

Preheat oven to 425 F

Place flour, baking powder, sugar and salt in a bowl and mix.  Cut in butter until it resembles coarse meal.

Add cranberries and orange zest.  Mix.  Gradually pour in heavy cream about 1/4 cup at a time and lightly mix until the dough comes together in a shaggy ball.  It will still have lots of loose, sandy pieces.  If you think it's too loose and sandy, you can add a little bit more cream without affecting the outcome.  

Place dough on a floured surface ad roughly work it into a ball.  

Press the ball down into a rectangular shape.

Fold the dough into thirds.
Press the dough down again into a rectangular shape in a vertical position and fold into thirds again.  The less you work your dough, the flakier it will be.

Press the dough down into a circle.  Cut into 8 large or 16 small triangles. (Trust me when I say that cutting into 16 triangles is a waste of time.  These are so good that you will eat two little ones. You may as well go for one big one.)  =)
Separate the individual scones and place them on a baking tray that is lined with parchment paper. (I put mine on a well seasoned baking stone without the parchment paper.)

Brush the top of the scones with cream and then sprinkle each one with a little sugar.

Bake for 12-15 mins until golden brown on top.

Stay tuned!!!  I am doing my first fun giveaway very soon!  Follow me so that you don't miss the announcement!  Here's a tasty teaser for your taste buds...

The Girl CreativeMaking
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  1. I just happened upon your blog. Love your recipes. The scones look great!

  2. those are good looking scones! I'm with you on cutting them into 8's, no sense kidding yourself!

  3. These look wonderful! I have to make them for brunch next weekend. Thanks for sharing!!

  4. Your whole blog is REALLY COOL. I love reading it, it feels like I'm there listening to you. Love, Mom



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