Cranberry Orange Cream Scones

The original recipe for these Cranberry Orange Cream Scones is from a handwritten manuscript dated from the 1920s.

This is a very easy scone recipe. The cranberries give the scones a unique texture and the orange juice provides a hint of citrus flavor. Enjoy these scones with breakfast or afternoon tea.

Cranberry-Orange Cream Scones

Makes: 12 Scones
Source: Heirloom Baking with the Brass Sisters

Ingredients:

• 2 cups flour (plus 1/4 cup for kneading dough)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup butter
• 1/4 cup sugar
• 2 eggs
• 1/2 cup plus 2 tablespoons heavy cream
• 1 tablespoon grated orange zest
• 1 cup dried cranberries, plumped in 4 tablespoons orange juice*
• 1/4 cup sugar

*Plumping Raisins (or dried Cranberries): Using tea, orange juice or water, bring the liquid to a boil, immerse the raisins, and remove from the heat. Allow at least 30 minutes for raisins to absorb the liquid. If you don’t use them the same day you plump them, refrigerate and use within 1 week.

Variation: You can substitute a heaping cup of fresh blueberries for the cranberries if you like. Sprinkle the blueberries on top of the dough after kneading it twice, and then continue with the instructions.

Directions:

Set the oven rack in the middle position. Preheat the oven to 425F. Cover a 14-inch by 16-inch baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicone liner.

Sift together flour, baking powder, salt, and cinnamon. Cream butter and sugar in a medium bowl. Combine eggs and 1/2 cup of the heavy cream and add to butter mixture. Add grated orange zest and the sifted dry ingredients and stir until a soft dough begins to form.

Squeeze orange juice from cranberries and incorporate fruit into dough with your fingers.

Place dough on a generously floured surface. Knead gently five times, turning corners of dough toward the center. Pat dough into a 1/2 inch thick circle.

Using a floured knife, cut dough into 12 equal wedges. I cut them into 16 smaller wedges.

Using a floured wide spatula, transfer each wedge to baking sheet.

Brush wedges with the remaining heavy cream and sprinkle with sugar.

Bake 12 to 15 minutes, or until tops of scones are lightly brown and bottoms are golden brown. Place baking sheet on rack and cool about 10 minutes.

Note: They are best when eaten the day they are made. You can serve the scones with warm butter and jam, but they don’t need it. They taste great plain!

Happy Baking! 
Cathy