All Recipes Bread





Yield: 9 Pieces

A big thanks to my sister, Lily, for this awesome recipe! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Feel free to add more ingredients if you prefer. Give it a try and you are so in for a treat! Have a wonderful day, friends. Enjoy!


280g/(2 c) all-purpose flour

15g/(1 tablespoon) baking powder

40g/(3 tablespoons) sugar

3g/(1/2 teaspoon) salt

80g/(1/2 c) dried cranberries, diced

zest of 1 orange

70g/(5 tablespoons) unsalted butter, cold and cubed (at least 83% butterfat)

200 – 220 ml/(1 cup) cold heavy/whipping cream (35% – 38% butterfat)


Step 1: In a large mixing bowl, add the baking powder, sugar, flour, salt, and orange zest. Whisk until well combined.

Step 2: Add in the ice-cold butter and use your hands to mix them into the flour mixture. It should become coarse bread crumbs.

Step 3: Add in the cranberries and whisk until well mixed.

Step 4: Add in the cold cream and use a spatula to stir until well combined.

Step 5: Sprinkle flour on a flat surface and lay the dough on it. Knead for about 10 times until the dough becomes 3 to 4 cm thick.

Step 6: Cut the dough into small pieces and put them on a baking sheet lined with parchment paper. Make sure to leave about 3 cm between each piece.

Step 7: Feel free to use a knife to cut the dough if you do not have a cookie-cutter.

Step 8: Place the scones inside the oven and bake for 12 to 15 minutes at 220 degrees C until golden brown.

Step 9: Serve and enjoy!


You can freeze these scones. They can last up to 1 week.