images by Frankie Leal
Cranberry & Orange Cream Scones
There’s nothing like a flakey, tender, steaming scone in the morning. They’re quick, they’re easy, and they are absolutely delectable.
Scones are probably the easiest and quickest of breads. Once you get the ingredients assembled, this recipe only requires fifteen minutes of prep time and another fifteen minutes or so of baking time. So, why are you waiting? Make an early summer breakfast or an afternoon tea with these sweet bakery treats!
2 1/2 C Flour plus more for rolling dough
½ C Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 C (1 Stick) Butter
3 oz. Cream Cheese
1/3 C, plus 2T Heavy cream
1T. Turbinado (Raw or Cane) Sugar
1T. Orange zest
3/4 C Dried cranberries
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine the flour, sugar, baking powder, and
salt. Using a pastry blender, cut in the butter and cream cheese until the mixture is crumbly. Add orange zest, cranberries and add the 1/3 C heavy
cream, stirring just until the dry ingredient are moistened. Turn the dough out onto a lightly floured surface. Roll or pat the dough to 1” thickness. Form into a round if doing wedges or cut into rounds with a biscuit cutter. Place on the prepared baking sheet. Brush the top with the remaining 2 T. cream and sprinkle with Turbinado sugar. Bakeuntil golden brown, about 12 minutes.