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    Home » Recipes » Sweet Recipes

    Cranberry Orange Cream Cheese Scones

    Feb 24, 2022 | by Jennifer | Last Updated: Mar 27, 2022

    Jump to Recipe

    Delicious cranberry orange scones, with added cream cheese. Lovely and crispy on the outside and beautifully soft, rich and flavourful inside.

    cranberry orange scones on wooden tray

    Jump to:
    • Why you'll love these cream cheese scones
    • Key Ingredients
    • How to make these cranberry orange scones: Step-by-Step
    • Baker's Tips
    • Making ahead, storing and freezing
    • Recipe
    • More scone recipes you might also like
    • Save or share this recipe
    • Comments, Questions and Reviews

    Why you'll love these cream cheese scones

    When you are in the mood for a delicious, bakery-style scone at home, look no further than these cream cheese cranberry orange scone recipe.

    The cranberry orange flavour combination is always a winner and the addition of cream cheese, as well as butter, makes a wonderfully rich and special scone.

    I love the combination of the crispy outside of this scone, together with the tender and soft inside, which is full of flavour and bursting with cranberries!

    This recipe makes 8 large scones and they freeze beautifully, too!

    Key Ingredients

    Butter - you can use salted or unsalted butter for these. I prefer unsalted for scones. If using salted butter, reduce the added salt by 1/4 teaspoon.

    Cream Cheese - full-fat cream cheese is recommended for these scones. Light or reduced-fat cream cheese tends to have a higher water/moisture content, which can affect the finished texture of the scones.

    Heavy Cream - aka whipping cream. Again, I recommend the heavy cream here, because cream scones are just the loveliest :) That said, any cream or milk will work here, though the amount needed to moisten the dough may be different (so add in small increments, just until moistened). Obviously, using milk will result in a less rich scone.

    How to make these cranberry orange scones: Step-by-Step

    photo collage of steps to make cranberry orange scones 3

    photo collage of steps to make cranberry orange scones 2

    Here is a summary of the steps to make these scones. Always refer to the complete instructions in the Recipe Card below when making this recipe.

    1. Whisk together the flour, sugar, baking powder and salt.
    2. Add the cubes of cold butter and cream cheese.
    3. Using your fingertips, rub the chunks into the flour mixture, until you have an even crumb, with pea-sized pieces of butter.
    4. Add the cranberries and orange zest and stir in.
    5. Add the cream and stir, adding additional cream, as needed, until the dry mixture is evenly moistened. Knead a bit in the bowl.
    6. Remove the dough to a plastic-wrap lined 8-inch round cake pan or springform pan and press into the pan evenly.
    7. Cover the dough with excess plastic wrap and place in the freezer at least 2 hours or up to 24 hours.
    8. When ready to bake, preheat oven and remove pan from freezer. While still in the pan, score the top of the scones into 8 even wedges.
    9. Lift dough round out of pan and cut wedges along the score lines, so they are fully separated.
    10. Place wedges onto an ungreased baking sheet.
    11. Brush top of scones with heavy cream.
    12. Sprinkle tops with coarse sugar (sparkling or turbinado).
    13. Bake and enjoy!

    Baker's Tips

    When mixing scone dough, always remember that the amount of liquid (in this case cream) will vary slightly from bowl to bowl, depending on the hydration of your flour. Use as much as you need to get a moistened, but not sticky, dough, so don't be afraid to add more, as needed.

    Wondering what will happen if you skip freezing these scones? Nothing disastrous :) You will just find the the scones will be wider and thinner, as they will spread out while baking, rather than holding their shape and remaining taller. I think the texture is nicer when baking them from cold, as well. So if you are pressed for time, try a little time in the freezer, at least.

    Making ahead, storing and freezing

    These scones are best on the day they are baked, but you can store baked scones in an airtight container for about 2 days.

    Since these scones are baked from frozen, it's easy to make them up ahead, pop in the freezer, then just bake fresh whenever. You can also freeze the wedges individually and bake just a couple of scones fresh, as desired.

    These freeze well up to 2 months, so don't hesitate to freeze extras to enjoy later.

    cranberry orange scones on wooden tray

    Recipe

    cranberry orange scones on wooden tray

    Cranberry Orange Cream Cheese Scones

    Delicious cranberry orange scones, with added cream cheese. Lovely and crispy on the outside and beautifully soft, rich and flavourful inside.
    Author: Jennifer
    5 stars from 2 ratings
    Print it Pin it + Collection Go to Collections Share by Text Share by Email
    Prep Time 15 mins
    Cook Time 30 mins
    Minimum Freezing Time: 2 hrs
    Total Time 2 hrs 45 mins
    Course Snack
    Servings 8 scones

    Ingredients
     

    • 2 3/4 cups all purpose flour
    • 1 cup white granulated sugar
    • 4 teaspoons baking powder
    • 1 teaspoon fine salt, reduce to 3/4 teaspoon if using salted butter
    • 1/2 cup unsalted butter, cold and cut into 8 pieces, or salted butter and reduce salt above
    • 4 oz full-fat cream cheese, cold and cut into 8 pieces, (1/2 the standard 8oz package)
    • 1/2 cup heavy, whipping cream, 35% b.f. or *see Note 1 below for other options
    • 1 large egg
    • 1/2 teaspoon vanilla extract, or vanilla bean paste
    • 3/4 cup dried cranberries
    • Zest of one orange

    Topping:

    • Additional cream, for brushing tops before baking
    • Coarse, turbinado or granulated sugar, for sprinkling tops before baking
    Prevent screen from going dark

    Instructions
     

    • Prepare an 8-inch round cake pan or springform pan by lining with plastic wrap, overhanging the edges of the pan. Set aside.
    • In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the cold butter and cream cheese pieces to the bowl and using your fingertips, rub the butter and cream cheese into the flour until you have an even mixture with pea-sized pieces of butter.
    • In a measuring cup, measure out the cream and whisk in the egg and vanilla. Add the cream/egg mixture to the flour mixture and stir to combine well. If you have a lot of dry flour at the bottom of the bowl, add a bit more cream, in 1 Tablespoon increments, adding only until the flour is just moistened. (You don't want it to be sticky, but it should hold together when squeezed.) Stir in the orange zest and dried cranberries and distribute evenly. Gather together/briefly knead the mixture in the pan, gathering up any bits of flour in the bottom of the bowl.
    • Press dough into the prepared baking pan. Fold the overhanding plastic wrap down over the dough, to cover. Place the pan into the freezer for at least 2 hours or up to 24 hours.
    • When ready to bake, preheat oven to 425F (regular bake/not convection/fan assisted) Remove dough from the freezer and while still in the pan, score the top of the dough into 8 even wedges. Lift out the dough round by the plastic wrap and cut the slices following the score lines.
    • Transfer the wedges to a baking sheet, spacing at least 2-inches apart. Brush the tops of the scones with heavy cream, then sprinkle with sugar.
    • Place into oven and immediately reduce the oven temperature to 400F. Bake for 15 minutes, then reduce the oven temperature to 375F and bake an additional 13-15 minutes, or until golden.
    • Remove from oven and transfer to a wire rack to cool.

    Notes

    1. You can use a lighter cream or even milk, though you will, of course, have a less rich scone. The amount of light cream/milk may also differ slightly from the amount specified. Add gradually, adding only as much as needed to moisten the flour. You don't want the dough to be sticky at all.

    Nutrition

    Sodium: 410mg | Calcium: 161mg | Vitamin C: 1mg | Vitamin A: 614IU | Sugar: 33g | Fiber: 2g | Potassium: 316mg | Cholesterol: 76mg | Calories: 467kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 11g | Fat: 18g | Protein: 8g | Carbohydrates: 70g | Iron: 2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Snack
    Cuisine American, Canadian
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    Loosely adapted from a Shirlgard recipe

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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Andrew G says

      March 06, 2022 at 2:24 pm

      5 stars
      I made these today but in gluten-free form and they were absolutely fantastic, thanks for the amazing flavour combination!

      Reply
      • Jennifer says

        March 06, 2022 at 6:44 pm

        So glad to hear and always good to know that GF works well :) Thanks!

        Reply
    2. Linda H. says

      February 28, 2022 at 12:33 pm

      Where does the egg fit in? with the cream? These look delicious!

      Reply
      • Jennifer says

        February 28, 2022 at 1:37 pm

        Hi Linda, sorry, it gets mixed with the cream before adding to the flour mixture. I have fixed/updated the recipe card. Thanks for the heads up :)

        Reply
    3. MaryAnn | The Beach House Kitchen says

      February 28, 2022 at 8:04 am

      5 stars
      I've always been a fan of this flavor combination Jennifer! And you know me and scones! I LOVE them. Adding these to my baking list!

      Reply
      • Jennifer says

        February 28, 2022 at 9:50 am

        Thanks MaryAnn! And yes, I'm a fellow scone-lover, for sure :)

        Reply
    4. Jan says

      February 24, 2022 at 11:23 am

      Good morning Jennifer,
      I have a scone pan...how would you suggest this recipe might work in this type of pan?
      Thank you!
      Jan

      Reply
      • Jennifer says

        February 24, 2022 at 12:07 pm

        Hi Jan, I have never used a scone pan, so I'm not exactly sure. I guess you could press the dough into the pan, freeze in the pan and bake in the pan. Or you could use the pan to shape the wedges and bake on a baking sheet (but I guess that kind of defeats the purpose of the scone pan :). I think I'd try the first option and see how that goes. Let me know!

        Reply
        • Jan says

          February 24, 2022 at 10:54 pm

          Thank you! I will keep you posted...

          Reply

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