Cranberry Orange Scones with Ginger | CookOS

Cranberry Orange Scones

Name: Cranberry Orange Scones with Ginger
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: British
Ingredients: 2 cups all purpose flour; ½ tsp salt; 2 ½ tsp baking powder; 1 tsp ground ginger; ½ cup (1 stick) unsalted butter, frozen and grated; ½ cup dried cranberries; ½ cup granulated sugar; 1 large egg; ½ cup heavy cream; 1 tsp almond extract; 1 tbsp orange zest, from 1 large orange

These cranberry orange scones are tender, subtly spiced with ginger and almond, and studded with tart dried cranberries. They strike a balance between British tradition and bright citrus flavor, making them equally suited to English tea service or casual American coffee.

🌍British 🥗Vegetarian 🏷️Cranberry 🏷️Orange 🏷️Scones 🏷️Breakfast Bake mode

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Total

50 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 cups all purpose flour
½ tsp salt
2 ½ tsp baking powder
1 tsp ground ginger
½ cup (1 stick) unsalted butter, frozen and grated
½ cup dried cranberries
½ cup granulated sugar
1 large egg
½ cup heavy cream
1 tsp almond extract
1 tbsp orange zest, from 1 large orange

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Instructions

1
In a medium bowl, stir together 2 cups flour, ½ tsp salt, 2 ½ tsp baking powder, and 1 tsp ground ginger. Add ½ cup grated butter and use your hands to mix together until crumbly. Add ½ cup dried cranberries, tossing to coat in flour.
2
In a medium bowl, whisk together ½ cup sugar, 1 egg, ½ cup heavy cream, 1 tsp almond extract, and 1 tbsp orange zest.
3
Add the wet ingredients to the dry, using a spatula to stir the ingredients together until the dough is rough and shaggy. Turn the dough out onto a well floured work surface and knead 8-10 times or until dough just comes together.
4
Transfer dough to a greased Suvie pan and spread into an even layer. Cover the pan with plastic wrap and place in the refrigerator to rest for 15 minutes. Once rested, use a bench scraper or knife to cut scones into 8 slices or triangles. Place the pan in the bottom zone of your Suvie, input settings, and cook now. Bake at 350°F for 30 minutes.
5
After the cook, allow scones to cool for 10 minutes before serving.

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Tips & Notes

Pro tips

Keep butter frozen and grate it directly into the dry ingredients; work it in gently with your fingertips until the mixture resembles coarse breadcrumbs—do not overmix.
Use heavy cream rather than buttermilk or milk for the richest, most tender crumb; light handling of the dough is critical to avoid toughness.
Brush the tops lightly with egg wash and sprinkle with coarse sugar before baking for a professional finish and slight crunch.
Avoid kneading or overworking the dough; fold in cranberries gently once the wet and dry ingredients are just combined.

Substitutions

All-purpose flour → cake flour (yields even more tender scones; reduce baking powder slightly to ¼ tsp)
Almond extract → vanilla extract or omit (vanilla is milder; omit if you want pure citrus-ginger flavor)
Heavy cream → half-and-half or whole milk (scones will be slightly less rich but still tender)

Storage & make-ahead

Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat gently in a 300°F oven for 5–8 minutes.

Common Questions

Why do my scones come out dense instead of light and fluffy?

Overmixing the dough develops gluten and compacts the crumb. Mix just until combined, and keep your frozen butter grated so it stays cold and creates steam pockets during baking.