It's cranberry season! Sweet cranberry orange cream scones are made with tart fresh cranberries, orange zest, and heavy cream for a traditional twist on the classic cream scone.
Most store-bought scones are like rocks- dry and brittle, which is why I am a bit of a scone snob. This cranberry orange cream scone dough is super easy to make, and the addition of heavy cream keeps it moist and flaky. These seasonal scones are great for Fall but can be eaten any time of the year. They would make a great addition to a Thanksgiving or Christmas brunch.
What is the difference between a scone and a biscuit?
Scones and biscuits have very similar ingredients and preparation but scones tend to have eggs in them, while biscuits do not. In addition, biscuit dough often uses buttermilk, while traditional British scones use heavy cream in the dough. While I like to spend time making sure my biscuit dough rises high, scones are a bit more forgiving.
What can I serve with cranberry orange cream scones?
We love to spread a little lemon curd on these scones. It helps to bring out the citrus notes. Instead of lemon curd, you can use any fruit jam you like, and of course, you can never go wrong with good old-fashioned butter. Feeling fancy? Then clotted cream is another great option.
- Flour- All-purpose flour is all you need.
- Baking powder- Ensures a nice rise.
- Salt- Kosher or fine sea salt will work.
- Sugar- White, granulated sugar for sweetness.
- Egg yolks- Just the yolks are needed. Save those whites for another use.
- Heavy cream- Classic ingredient that keeps the scones moist and flaky.
- Cranberries- Fresh cranberries. You can use them frozen right out of the freezer, no need to thaw.
- Orange zest- Freshly grated orange zest. You can use lemon zest too.
- Egg wash- Brushed on top before baking to help give the scones a golden brown color.
- Demerara sugar (Sugar in the raw)- This gets sprinkled on the top right before baking
Please see recipe card for full ingredients and instructions.
See below on tips to make these cranberry orange scones.
Combine the flour, baking powder, salt, and sugar in a bowl. Add the butter and mix until it resembles coarse crumbs. Add the cream, egg, and orange zest mixture and stir to combine. Add the cranberries.
Mix the dough with your hands until a cohesive dough forms. It will still be shaggy. Turn the dough onto a lightly floured surface and flatten it to a disc about 7 inches in diameter.
Cut the dough in half, and then cut each half into fourths. Cut each fourth into 2 equal triangles. Continue until you have eight triangles.
Place each triangle on a parchment-lined baking sheet. Brush the tops with the prepared egg wash, and sprinkle with sugar.
Bake at 400°F for 18-22 minutes, or until the tops are golden brown.
Make sure all your ingredients are cold. Your butter, heavy cream, and eggs should all be well chilled. This will help keep them nice and flaky.
Make sure you measure your flour correctly and be sure that the butter is completely mixed into the dough. Don't use too much excess flour when rolling out the dough, which can cause the scones to be dry.
Looking for more scone recipes?
Cranberry Orange Cream Scones
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ⅓ cup sugar
- ½ teaspoon kosher salt
- 6 tablespoon butter cold and cut into cubes
- ¾ cup heavy cream
- 2 large egg yolks lightly beaten
- 1 cup cranberries fresh or frozen
- 2 teaspoon orange zest
- 1 egg, mixed with 1 Tbs milk for egg wash
- 1-2 tablespoon Sugar in the Raw (demerara sugar)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, and salt. Add the butter, and using a pastry blender (or 2 forks), incorporate the butter until the butter resembles the size of peas. Add in cranberries, and stir carefully until just combined.
- In another bowl- mix the cream, orange zest, and egg yolks, stirring just until mixed. Add the cream mixture to the flour mixture, and stir to combine. Using your hands, gently knead the dough until all the dry ingredients are incorporated. Do not over-knead. The dough will resemble a moist, crumbly ball. Remove the gathered ball onto a floured surface, and shape it into a round disc approximately 7" in diameter and 1" thick.
- With a sharp knife, cut the round into 8 equal triangles. Separate the triangles and them to the baking sheet. Brush each scone with the egg wash, then sprinkle with the sugar.
- Bake at 400°F until golden brown and a toothpick inserted comes out clean, 18-22 minutes. Let cool on a wire rack for about 15 minutes before serving.