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    Home » Recipes » Breakfast

    Dreamy Cream Orange Cherry Scones and Candied Walnut Salad

    Published by Melissa on August 22, 2010 | Updated June 10, 2022 | 59 Comments

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    Orange Cherry Scones

    My former boss and dear British friend, Debbie, invited me and her co-worker, Becky, to her home for an afternoon of “Skon” baking followed by a BBQ with our husbands. Our goal was to try several different scone recipes and find one we liked the best. Of course, Debbie served the scones with jam and clotted cream (my first time trying this decedent topping.)

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    Since I’d only made scones one time before, I went hunting for a perfect scone recipe and stumble upon the American Test Kitchen Dreamy Cream Scone recipe posted on Smitten Kitchen. Deb describes them as “the height of scone perfection, a pastry dream-come-true.” So I knew this would be a perfect recipe to try. I changed it up a bit and added orange zest to the sugar and substitute tart dried cherries for the currants. I, like Deb, thought this was a fabulous scone recipe and one I would definitely make again.

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    In addition to my Orange Cherry Scones, Debbie made delicious raisin, and chocolate chip scones. Becky made two savory scones, a cheese scone that had a flavor reminiscent of cheese crackers and a bacon, cheese and onion scone that would be especially delicious for breakfast.

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    For the BBQ, I brought along a Candied Walnut Salad that Kate from Our Best Bites posted in 2008. The candied walnuts are easy to make and add a delightful crunch to the salad. I’m sure that’s why they called it a candied walnut salad, because they are definitely the highlight of this beautiful salad.

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    Orange Cranberry Scones
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    Dreamy Cream Orange Cherry Scones

    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Breakfast
    Servings: 8 wedges
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 cups 10 ounces unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
    • 1 tablespoon baking powder
    • 3 tablespoons sugar combined with 1 T. of orange zest
    • ½ teaspoon salt
    • 5 tablespoons chilled unsalted butter, cut into ¼-inch cubes
    • ½ cup dried cherries chopped into smaller bits
    • 1 cup heavy cream

    Instructions

    • Adjust oven rack to middle position and heat oven to 425°F.
    • Whisk together flour, baking powder, sugar and salt in large bowl.
    • Use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal. Stir in cherries.
    • Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
    • Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (the book’s suggestion) or b) patting the dough onto a lightly floured work surface into a ¾-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)
    • Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes.
    • Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Next time I make this recipe I will egg wash the scones by whisking 1 egg and a little milk together and brushing the egg wash on the top of each scone so they brown up nicer.
    International Incident Party

    This post is included in the International Scones Incident Party roundup hosted by Penny at Jeroxie. Stop by and check out all the other scrumptious scones:

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    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Deeba PAB

      August 27, 2010 at 3:09 am

      I ♥ scones, and am smitten with both the ones you've mentioned. baking & Books also had a wonderful recipe I tried many years ago, whixh took me straight to my visits to England many years ago. Love the tart cherries in there; sound dreamy GF! Clotted cream with them is comofrting, luxurious and just wonderful. What a nice cook-out!

      Reply
    2. Jennifer (Savor)

      August 26, 2010 at 11:41 pm

      ohhh…scones, I have not had them since I ate wayyyy too many at my first bakery job

      Reply
    3. lisaiscooking

      August 26, 2010 at 8:23 pm

      I'm going to have to try those scones! I'm always searching for the perfect scone and love to try every scone recipe I see. They sound delicious.

      Reply
    4. The Double Dipped Life

      August 26, 2010 at 4:16 pm

      These scones look fantastic. I love that you added orange flavor to them!

      Reply
    5. megan

      August 26, 2010 at 1:42 pm

      Oh no, I'm late for the party. I love a good scone and I'll have to try this recipe someday. They look so cute! Dont you just love the clotted cream? You can make it with mascarpone and cream. Those little bottles can be quite expensive. Habe a great day Barb!

      Reply
    6. Kim

      August 26, 2010 at 12:47 pm

      Sounds like a wonderful time baking with friends and indulging in scones and clotted cream (yum!). Sounds like you all had an absolute scone feast with lots of fun varieties to sample:)
      Yours turned out beautifully with the ridged edges and I know I would go crazy for the candied walnut salad(i bet it's addictive).

      P.S. Thanks for mentioning that Pillsbury and Gold Medal are low protein flours. I never knew that and always looked for Martha White brand which is sometimes hard to find. The low protein flour makes the best biscuits.

      Reply
    7. Jamie

      August 26, 2010 at 10:24 am

      I would like to taste one of each scone, both sweet and savory. What a fantastic sconapalooza!

      Reply
    8. Indie.Tea

      August 26, 2010 at 8:24 am

      Your scones and salad are both so beautiful! And the combination of flavors in both sounds very creative…and pretty darn amazing.

      Reply
    9. Gera @ Sweets Foods Blog

      August 26, 2010 at 4:44 am

      Excellent scones really dreamy with orange and cheery!

      All the best,

      Gera

      Reply
    10. grace

      August 26, 2010 at 12:02 am

      These scones sound fantastic!

      Reply
    11. Reeni

      August 25, 2010 at 11:41 pm

      You all must of been in heaven with all those scones! And clotted cream is such a treat – just recently had it myself for the first time. Your scones look scrumptious – love the flavor combo!

      Reply
    12. Mimi

      August 25, 2010 at 11:24 pm

      sounds like a fun time. Your scones look perfect.
      Mimi

      Reply
    13. sweetlife

      August 25, 2010 at 9:43 pm

      I love scones and need to make them more, i love all the pics and clotted cream oh heavenly

      sweetlife

      Reply
    14. pigpigscorner

      August 25, 2010 at 9:22 pm

      I love scones + jam + clotted cream!! I cannot get enough of those!

      Reply
    15. Barbara

      August 25, 2010 at 12:06 pm

      I'm crazy about scones, Barbara. Deb's look wonderful. And what a great walnut salad to accompany them. Of course, scones take pride of place at any meal! 🙂

      Reply
    16. Jessica

      August 25, 2010 at 3:06 am

      These looks so delicious!!

      Reply
    17. Sue

      August 25, 2010 at 1:46 am

      I am DEFINITELY going to try this recipe! I have been drooling over many scone posts on blogs lately, but this one has put me over the edge! A KEEPER! 🙂

      Reply
    18. Foodessa

      August 24, 2010 at 7:38 pm

      Well Barbara…with an endorsement like that…I would be crazy not to bookmark this recipe. Your scones look absolutely scrumptious ;o)

      Ciao for now and flavourful wishes,
      Claudia

      Reply
    19. Nutmeg Nanny

      August 24, 2010 at 5:36 pm

      These look great! I love clotted cream on my scones. The first time I tried it I was bumped to first class on a flight back home from London and they served it on the plane. It was delicious! I bet if I tried the really good stuff I wouldn't even know what to do with myself 🙂

      Reply
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