Cranberry Sumo Citrus Scones

Fresh cranberries, citrus, and white chocolate all complement each other and create a delicious medley of flavors in these soft, buttery scones.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Makes: 8 servings

They have a crisp outer crust, and fluffy interior, and are bursting with flavor. The Sumo Citrus has a soft skin that has a delicate flavor, rather than overly bitter like most citrus varieties. Because the zest is what gives these scones their citrus flavor, the flavor of the skin makes a difference!

These scones are delicious on their own, but when paired with creamy citrus clotted cream they are next level. It makes for the perfect addition to morning or afternoon tea, you’ll feel like you’ve been transported to high tea in England. For even more of a sweet fruity taste, you can add orange marmalade or jam underneath the clotted cream.


2 cups all-purpose flour

⅔ cup granulated white sugar

1 tablespoon baking powder

½ teaspoon salt

2 Sumo Citrus zested (at least 1 ½ tablespoons zest)

½ cup unsalted butter, frozen

½ cup very cold heavy cream

1 egg

1 teaspoon vanilla extract

1 cup fresh cranberries

½ cup white chocolate chips

Citrus Glaze

½ cup powdered sugar

1 tablespoon fresh Sumo Citrus Juice

Citrus Clotted Cream

3 oz cream cheese, softened

1 cup heavy cream

½ cup white sugar

1 tsp vanilla

1 Sumo Citrus zested (about ¾ tablespoon zest)

Pinch salt


Line the baking sheet with parchment paper.

In a large chilled bowl whisk together flour, sugar, baking powder, salt, and zest.

Grate frozen butter onto a plate and add it to the flour mixture. Combine with a pastry cutter until the butter is the size of peas. Place the bowl in the freezer while you prepare wet ingredients.

Whisk heavy cream, eggs, and vanilla together in a small bowl. Remove flour mixture from freezer and drizzle over wet mixture. Add cranberries and white chocolate chips and mix everything until just combined, it will look lumpy.

Flour a cutting board or prepared surface and dump dough onto it. Press down with a floured rolling pin and roll into an 8-inch circle.

Cut into 8 even wedges.

Brush scones lightly with heavy cream and add a generous amount of sugar. Place scones gently on the prepared baking sheet and refrigerate for 30 minutes while the oven is preheating to 400 degrees F.

Bake for 20-25 minutes until golden brown. Remove from the oven and cool.

Make glaze by whisking together powdered sugar and Sumo Citrus Juice. Drizzle over slightly cooled scones.

Make citrus clotted cream by beating together cream cheese, sugar, heavy cream, vanilla, zest, and salt until stiff peaks form. Chill until ready to serve.