Print Recipe

Fruit Studded Cream Scones



  • 2 1/4 cups self-rising flour
  • 1/3 cup chopped golden raisins and dried cherries blend
  • 2 tablespoons sugar
  • 1 orange, zested and juiced
  • 1 1/4 cups heavy cream
  • 1/3 cup confectioners' sugar
  • 1 tablespoon butter, melted


  1. Heat oven to 450 degrees F.
  2. In bowl, combine 2 cups flour, dried fruit, sugar and 1 tablespoon orange zest.
  3. Stir in cream until combined.
  4. On floured surface, knead dough 7 times, adding remaining flour as necessary. Form dough into a ball. Roll dough into 9-inch round. Cut into 8 triangles, place on greased baking sheet. Coat with butter cooking spray.
  5. Bake 8 minutes or until golden.
  6. In bowl, whisk together 1 tablespoon orange juice, 1/4 teaspoon orange zest, confectioners' sugar and butter until blended, whisking in additional orange juice if needed. Drizzle over scones.
  7. Garnish with orange peel curls, if desired.

Makes 8.


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