Golden Cranberry Cream Scones

Golden Cranberry Cream Scones Recipe

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Mary Shivers


When I made my first scones a couple of years ago for my niece, we both fell in love with them, eating a whole plateful in one sitting. Since that time, I have experimented with a wide variety of ingredients, especially fruits and juices, to create different flavor combinations. This version is a favorite because the juice and cream combination create a buttermilk-like mixture that perfectly frames the raisins and cranberries and makes these light, flaky and delicious!


★★★★★ 1 vote

15 Min
15 Min


  • 2 1/4 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
    kosher salt
  • 5 Tbsp
    granulated sugar, divided use
  • 4 Tbsp
    cold unsalted butter, diced
  • 1 tsp
    very fine orange zest
  • 1/3 c
    golden raisins, chopped
  • 1/3 c
    dried cranberries, chopped
  • 3/4 c
    heavy cream
  • 1/4 c
    freshly squeezed orange juice
  • ·
    refrigerated buttery spray

How to Make Golden Cranberry Cream Scones


  1. Heat oven to 425 degrees.
  2. Spray a large baking sheet with no-stick cooking spray. Set aside.
  3. In a food processor, combine flour, baking powder, salt, 4 tablespoons sugar, and butter. Process until crumbly.
  4. Pour into a large bowl and stir in zest, raisins, and cranberries.
  5. Stir cream and juice together in a small bowl. Pour over first mixture. Stir until combined.
  6. Place on a heavily floured surface and knead 2-3 times with floured hands. Shape dough into a ball, flattening to about 1 1/4-inch thickness. Place on prepared baking sheet. Cut into 8 wedges, separating slightly. Spray tops with buttery spray. Dust tops lightly with remaining sugar.
  7. Bake for 11-14 minutes or until golden brown. Serve warm with butter and your favorite jam. Serves 8.

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