Cranberry-Orange Scones with Mock Clotted Cream

Whenever we visit with my mother an afternoon tea party is mandatory. My mom is the queen at throwing a beautiful tea party and both of my kids have cherished every one of them. Tea Parties are not just for girls, the husbands also enjoy them. I think because the food is always so good. I have made scones in the past and had to make these for our most recent tea party.

I made mock clotted cream because to make it from scratch is a very long and tedious process. I do want to try making it in the future, but till then this mock version is really good.

You could try to locate devonshire cream in your local grocery store and use that instead. Sometimes that can be a pain to find. I prefer making it home and find the flavor is much better.

The scones were really good and uses a basic dough. You could do a number of different variations with them. This fall I plan on making pumpkin scones. Yumm!

Serve these with a nice jam like strawberry or raspberry and enjoy a nice cup of hot tea. I can’t remember what kind of tea my mom served, she loves to take several different ones and blend them together. I’m not a huge hot tea lover but love it when she makes it. Mamma knows how to make her baby happy.

Orange Cranberry Scones with Mock Clotted Cream

  • 2 cups all-purpose flour, plus extra for counter
  • 3 tbs sugar
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 5 tbs unsalted butter, cut into 1/4 inch cubes and chilled
  • 1 tsp grated orange zest
  • 3/4 cup dried cranberries
  • 1 cup heavy cream plus extra for the glaze
  • sugar to sprinkle
  1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 6 pulses. (or whisk together) Scatter the butter and orange zest evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses. (or use a pastry blender or your finger tips)
  2. Add the cranberries and quickly pulse once to combine. Transfer the dough to a large bowl. Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds.
  3. Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly stick ball, 5 to 10 seconds. Press the dough into a 9-inch cake pan. Unmold the dough and cut into wedges. (You could also roll the dough, softly, so it’s about 1/2 inch thick and use a round cookie cutter) Place the wedges on an ungreased baking sheet.
  4. Brush the tops of the scones with the leftover heavy cream and sprinkle a light layer of sugar over the top
  5. Bake until the scone tops are light brown, 12-15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

Source: Adapted from The New Best Recipe by Cooks Illustrated

Mock Clotted Cream

  • 1 cup heavy whipping cream

  • 1/2 cup mascarpone or 1/4 cup softened cream cheese

  • 1 heaping tablespoon sugar

  • 1 teaspoon vanilla extract

Combine all ingredients in a medium bowl and beat with a mixer until stiff. Refrigerate until ready to use. Best when prepared and served the same day. Makes 1 1/4 to 1 1/2 cups.


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