There’s something magical about a scone that brings together bright citrus, tart berries, and rich cream, and these Orange, Cranberry & Cream Scones do exactly that. They’re tender, fragrant, and just sweet enough — the kind of bake that feels perfect for a slow morning, a cozy afternoon treat, or a special addition to a brunch table. Fresh orange zest lifts every bite, while cranberries add little pops of color and tang, making these scones as pretty as they are delicious.
This small‑batch recipe comes together quickly with simple pantry ingredients, and the cream keeps the crumb wonderfully soft without any fuss. If you love a scone that tastes like sunshine with a hint of festive charm, you’re going to adore these.
I am no stranger to Scones here in the English Kitchen having successfully baked about a bazillion of them over the years! I have baked everything from the classic English Scone to the zany, and a whole bunch in between.
IS IT SC-ON OR SC-OWN?
There has been much debate through the years on the proper pronunciation of the word, and sometimes very heated. I think wars have been fought over less. Even the late Queen weighed in on the matter. The simple fact is neither is wrong and has more to say about where you are from than anything else. A rose by any other name and all that, what does it matter. They are delicious either way!
Scones are closer to a pastry than a bread. They contain no yeast and are put together in a very similar way, with almost identical ingredients. What differs is the ratio of fat to flour, with pastry using more. Also Scones will use either a leavening such as baking powder or self-raising flour, whereas typically a pastry will use none.
These Orange, Cranberry & Cream scones are a particular favorite of mine. They are delightfully light and flaky, with just the right amount of dried cranberries and a hint of orange zest. I like to dress them up with a sweet glaze for special occasions, and of course, they are beautiful served with hot cups of tea (black or herbal), sweet jam, and copious amounts of clotted cream. They ALWAYS go down a real treat!
- 2 cups (260g) plain all-purpose flour (2 cups)
- 1 TBS baking powder
- 3 TBS sugar
- 1/2 tsp salt
- 1/2 cup (80g) dried cranberries, chopped coarsely
- the finely grated zest of 1 orange
- 5 TBS (70g) cold butter, cut into bits
- 1 cup (240ml) cold double/heavy cream (whipping cream, you may need more)
- Do not use self rising flour. The measures for the leavening will be off if you do.
- That is the correct amount of baking powder and sugar.
- I like to chop the cranberries so that they are somewhere between the size of a currant and a raisin.
- I use a micro-plane zester to zest the citrus.
- Make sure your butter and cream are both very cold. I used unsalted butter and whipping cream.
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking sheet with baking paper. Set aside. (I always line my pans with baking paper. This helps them not to stick and allows for easy removal.)
- Sift the flour, baking powder and salt into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs. (Use a snapping motion with your fingers. This works beautifully.)
- Stir in the sugar, cranberries and orange zest.
- Make a well in the centre and pour in the cream. Stir in with a fork until you have a soft dough that comes together, adding more cream if necessary. (You want a soft dough that is pliable but not sticky.)
- Transfer to a lightly floured surface and knead gently two or 3 times Press out to a disc which is about 1 1/2 inches thick. (I use my hands for this, but you can also use a rolling pin.)
- Stamp out into rounds with a 3 inch fluted cutter, using a straight up and down motion without twisting the cutter, trying to cut as many out of the first cut as you can. (Subsequent cuts will not be as tender when baked.)
- Bring the scraps together and pat out again, cutting more until you have used all the dough.
- Place well spaced apart on the baking sheet. Bake in the heated oven for 12 to 15 minutes, until well risen and golden brown. Scoop onto a wire rack to cool. (A bit of air circulating around them makes for an even rise and a scone with crisp edges.)
Orange, Cranberry & Cream Scones
Tender, flaky and delicious. You don't get a much better scone than this one!
Ingredients
- 2 cups (260g) plain all-purpose flour (2 cups)
- 1 TBS baking powder
- 3 TBS sugar
- 1/2 tsp salt
- 1/2 cup (80g) dried cranberries, chopped coarsely
- the finely grated zest of 1 orange
- 5 TBS (70g) cold butter, cut into bits
- 1 cup (240ml) cold double/heavy cream (whipping cream, you may need more)
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking sheet with baking paper. Set aside.
- Sift the flour, baking powder and salt into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs.
- Stir in the sugar, cranberries and orange zest.
- Make a well in the centre and pour in the cream. Stir in with a fork until you have a soft dough that comes together, adding more cream if necessary.
- Transfer to a lightly floured surface and knead gently two or 3 times Press out to a disc which is about 1 1/2 inches thick.
- Stamp out into rounds with a 3 inch fluted cutter, using a straight up and down motion without twisting the cutter, trying to cut as many out of the first cut as you can. (Subsequent cuts will not be as tender when baked.)
- Bring the scraps together and pat out again, cutting more until you have used all the dough.
- Place well spaced apart on the baking sheet. Bake in the heated oven for 12 to 15 minutes, until well risen and golden brown. Scoop onto a wire rack to cool.
Notes
You can add an optional glaze if you wish. Just whisk together 1/2 cup (65g) sifted icing sugar with enough milk to make a thin drizzle and flick it over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
SUNDAY, May 3rd - Sunday Dinner with Cindy and the family
Most Sundays I go to dinner at my sisters. There will be my father, Cindy, Dan and for the time being Eileen (my daughter) and myself. This week my sister really outdid herself by cooking us a delicious Chicken Biryani and a vegetable curry. Eileen and I were in seventh heaven!
In it's place I am sharing my recipe for Chicken Biryani. This Chicken Biryani is the kind of one‑pan wonder that fills your kitchen with the most irresistible aromas — warm cinnamon, fragrant cardamom, and the gentle heat of your chosen curry paste all blooming together as the rice steams to fluffy perfection. Tender cubes of chicken soak up those spices, while sweet little pops of raisin add a lovely fruity contrast that keeps every bite interesting. It’s hearty, comforting, and beautifully balanced — the sort of dish that feels special without asking much of you at all.
Toasted almonds bring a gorgeous crunch, fresh coriander brightens everything at the end, and the whole meal comes together quickly enough for a busy weeknight. We LOVE this!
MONDAY, May 4th - Honeyed Tomato Soup
On Monday we had a simple supper of soup and a grilled cheese, but not just any soup and grilled cheese. A delicious Honeyed Tomato Soup with Cheese & Onion Marmalade Panini. The soup is rich, herby, and gently sweetened with honey — just enough to balance the acidity of the tomatoes without making it overly sweet . Made with good Italian tomatoes, herbs, and cream it is deliciously creamy and luxurious.
Paired with a melty cheddar and red onion marmalade panini, grilled until oozing and golden, this simple meal becomes something truly special — the kind of cozy, rib‑sticking comfort food that brightens even the rainiest day. We both really enjoyed this very much.
TUESDAY, May 5th - Turkey Fajitas
Taco Tuesday and Cinco de Mayo rolled into one. We celebrated with some Fajitas! These Turkey Fajitas are everything a quick weeknight supper should be — vibrant, spicy, and wonderfully fresh, all while keeping things light and wholesome. Thin strips of tender turkey breast sizzle away with sweet red onions and colorful peppers, soaking up a homemade fajita seasoning that’s smoky, warm, and completely free of the hidden sugars you find in packet mixes . Every bite is bright and satisfying, with just the right kick of heat.
You can tuck this delicious filling into warm soft flour tortillas or you can enjoy it low carb rolled up in lettuce leaves. I like to dress them with a cool creamy spoonful of Greek yogurt marbled with a splash of Green Tabasco which adds richness and zing. Fresh coriander and a squeeze of lime wake everything up beautifully!
WEDNESDAY, May 6th - Dinner out with the family
On Wednesdays we all go out to dinner with our Dad. He has been doing this for years and so long as he is with us, we will continue to go with him. We always go to the same place. Eileen loves doing this as well, so even after she gets her own place, I will continue to pick her up and bring her along!
This week Cindy and I each had fish and chips. Eileen had the spaghetti and meatballs with a side of Caesar salad. Dad had the hamburger steak dinner and Hazel had pan-fried haddock dinner. (She and dad really like that because it comes with a fresh roll. They get really annoyed if the roll is forgotten! ha ha)
This week I am sharing my recipe for Beer Battered Fish. This recipe is everything we all love about a proper chippy tea — light, crisp, golden batter that shatters at the touch of a fork, wrapped around tender, flaky white fish that steams beautifully inside its crunchy shell. It’s the kind of simple pleasure that never stops feeling special. The batter itself is wonderfully airy thanks to a splash of beer and a touch of baking soda, giving you that classic pub‑style finish without any heaviness at all
THURSDAY, May 7th - Easy Mango Chicken
Eileen and I didn't have enough curry at Cindy's on Sunday, lol, so on Thursday I made us Mary Berry's Easy Mango Chicken. This was my first time making this and we were both really pleased with the results. I did have to adapt the recipe a fair bit as I only had bone in, skin on chicken, but it worked out very well. It was quick, creamy, gently spiced, and packed with that gorgeous sweet‑savory mango flavor that makes every bite feel special.
The sauce was silky and rich without being heavy, the chicken beautifully tender, and the whole dish came together with just a handful of ingredients. It’s the kind of meal you can pop into the oven and trust to turn out perfectly every single time. We enjoyed this with some steamed rice and green beans on the side. It was really good.
FRIDAY, May 8th - Inside Out Bacon Cheese Burgers
These Inside Out Bacon Cheeseburgers are the kind of indulgent, joy‑sparking burgers that make an ordinary weeknight feel like a celebration. Each patty starts with perfectly seasoned ground beef — paprika, garlic powder, Worcestershire, and plenty of black pepper — gently shaped into thin ovals so the meat stays tender and juicy. Then comes the magic: a generous mound of cheddar and Swiss tucked right inside the burger, creating a molten, savory center that melts beautifully as they grill.
As the patties sizzle, you grill the onions right alongside them, letting them soften and caramelize in all those flavorful juices . Once cooked, each burger is crowned with crisp, smoky streaky bacon, fresh tomato, lettuce, and any of your favorite condiments — all piled onto a toasted bun (cheese buns if you’re feeling extra indulgent) for the ultimate bite.
We were feeling really indulgent and wanted a treat. We enjoyed these burgers along with some oven chips (Eileen) and salad (both of us.) As always, delicious!
SATURDAY, May 9th - Mother's Day dinner treat from Eileen
Because Sunday is Mother's Day Eileen wanted to treat me to a dinner out. We chose Mary Brown's Fried Chicken with taters, biscuits and coleslaw. Yum Yum!! She knows what I like! Thank you Eileen!
In it's place I am sharing my recipe for Oven Fried Chicken with a Chive & Buttermilk Mash. This Oven Fried Chicken is everything we crave about classic fried chicken — crisp, golden skin, juicy meat, and that irresistible seasoned coating — but made easier, cleaner, and every bit as delicious. The magic starts with a pan of hot melted butter and oil that gives each piece its signature crunch as it bakes, no deep fryer needed. The chicken is rolled in that sizzling fat, then tossed in a simple but flavor‑packed mixture of flour, black pepper, garlic powder, salt, and your favorite mixed herbs for a coating that bakes up beautifully crisp and deeply savory.
Paired with your Chive & Buttermilk Mash, it becomes pure comfort on a plate — homely, hearty, and made with the kind of love only a well‑seasoned recipe can carry. All you need is a salad or vegetable on the side. Delicious!
And there you have it. My meals of the week for this the second week of May, 2026. It was a hard week in many ways, but we got through it and we enjoyed our meals along the way. I hope you will be inspired to want to cook at least one or two of them!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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