Orange cranberry scones

4 servings
25 min
30 min
Very Easy


Number of serving: 4
2 cups AP flour

1 tablespoon baking powder

4 tablespoons sugar

1/2 teaspoon salt

5 tablespoons butter, cold and cubed

1 tablespoon orange zest

1 cup orange-cranberries

1 cup heavy cream

1 cup orange juice

1 cup water

1/2 cup sugar

1 1/2 cups cranberries


  • Preheat oven to 425. Line baking sheet with parchment paper.
  • Add flour, baking powder, sugar, orange zest and salt to a food processor. Pulse two times to mix.
  • Add butter and continue to pulse until butter is incorporated and grainy/sand consistency is reached.
  • Pour ingredients into a large bowl and add fruit- fold lightly to combine.
  • Slowly stir in heavy cream until dough is thick then transfer dough to lightly floured counter and knead by hand until a soft dough ball is formed.
  • Form into about a 1-inch thick disk. Cut the disk into 6 equal wedges. Transfer to baking sheet and place in oven for 15 minutes or until lightly browned.
  • In a large sauce pan, place orange juice, water and sugar over medium heat. Bring to a simmer and add cranberries.
  • Heat for about 5 minutes, just until the cranberries skins are soft.


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