Cranberry Mandarin Scones

cranberry madarin scones from afar

Cranberry mandarin scones. If you know me at all, you know scones are my JAM! Seriously nothing is more satisfying to me than waking up, making a cup of tea, and heating up a scone. I really enjoy making a scone that isn’t too dry or too bleh (official term). I use this same base recipe across all my scones.

My all-time favorite is the Lavender White Chocolate flavor. My partner’s mom introduced me to the flavor combo and I just absolutely love it…and normally I’m not a big fan of white chocolate. Honestly, it’s usually dark chocolate or bust for me. But that combo is heavenly.

I wanted to make this new combo, cranberry and mandarin for a holiday party a few years ago and this fruity combo came to mind. It’s got all the flavors of the season and so fresh. They were a huge hit and I’m so glad to share them years later with you all!

Ingredients for Cranberry Mandarin Scones:

  • flour
  • baking powder
  • sea salt
  • cinnamon
  • sugar
  • unsalted butter, cold
  • cranberries
  • mandarin zest
  • heavy cream
  • egg
  • coarse sugar

How to make Scones:

  1. Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
  2. In large bowl mix flour, baking powder, salt, cinnamon, and sugar.
  3. Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Add in cranberries and zest. Mix.
  4. Pour in the heavy cream and egg, mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1” thick.
  5. Cut your dough into triangles as you would a pizza with a pizza cutter (or use cookie cutter to make shapes). Brush the scones with a little heavy cream. Sprinkle with a little coarse sugar.
  6. Place scones on prepared sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
  7. Remove scones and let cool.
  8. Enjoy!

Other Scone Recipes to Try:

cranberry madarin scones
cranberry madarin scones from the side
cranberry madarin scones with a mandarin
cranberry madarin scones overhead
cranberry madarin scones from the side

Cranberry Mandarin Scones

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Course: Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 scones
Author: Amanda Wilens

Ingredients

  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • ½ cup sugar
  • 6 Tbsp unsalted butter cold
  • 3 Tbsp cranberries
  • 1 Tbsp mandarin zest
  • ½ cup heavy cream + 2 Tbsp for brushing
  • 1 egg
  • pinch coarse sugar

Instructions

  • Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
  • In large bowl mix flour, baking powder, salt, cinnamon, and sugar.
  • Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Add in cranberries and zest. Mix.
  • Pour in the heavy cream and egg, mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1” thick.
  • Cut your dough into triangles as you would a pizza with a pizza cutter (or use cookie cutter to make shapes). Brush the scones with a little heavy cream. Sprinkle with a little coarse sugar.
  • Place scones on prepared sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
  • Remove scones and let cool.
  • Enjoy!

Notes

– Butter: Should be super cold. You can cut this up with a knife or the easiest way is to use a cheese grater.
– Flavors: if these aren’t your flavor choices, check out other scone recipes on my site by typing in “scone” in the search bar.
– American scones: these are American, not English scones, so more crumbly than biscuity.
  • Shapes: You can slice these with a pizza cutter into triangles or a cookie cutter for circles or other shapes, just be careful of the bake time.

Nutrition

Calories: 302kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 320mg | Potassium: 57mg | Fiber: 1g | Sugar: 13g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes