Bright, zesty, and bursting with tart-sweet flavor, these Cranberry Orange Cream Scones are everything you want in a bakery-style treat. The creamy base keeps them tender and rich, while the classic combo of cranberries and orange zest adds just the right pop of flavor.
Cranberries and oranges are a classic winter pairing, making these scones especially perfect during the cooler months. Whether you're using fresh cranberries in the fall or frozen ones in the winter, they bring a bright pop of flavor that balances the richness of the cream.
Scones are a perfect weekend baking project- not too fussy, and you get to have fresh, warm scones in under 45 minutes! The flavor combo is festive enough for Thanksgiving or Christmas but also cozy enough for any time of the year.
Ingredients
See what you need below to make these festive scones.
- 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.
- Butter- Use very cold, unsalted butter. This keeps the scones nice and flaky.
- 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.
- Turbinado sugar (Sugar in the raw)- This gets sprinkled on the top right before baking to add a bit of crunch.
Please see recipe card for full ingredients and instructions.
Instructions
Use the guide below to see how to make and shape your scone dough.
Combine the flour, baking powder, salt, and sugar in a bowl, then 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 the turbinado sugar.
Bake at 400°F for 18-22 minutes, or until the tops are golden brown.
👩🍳Expert tip
Make sure all your ingredients are cold. Your butter, heavy cream, and eggs should be well chilled. This will make the scones nice and flaky.
Serving suggestions
We love these scones warm out of the oven with a little butter or lemon curd slathered into all those nooks and crannies! Here are a few other ways to enjoy your scones.
- Drizzled with orange glaze - Make a quick glaze with powdered sugar and fresh orange juice for extra sweetness and shine.
- Alongside clotted cream or mascarpone - For a more indulgent brunch, pair with a thick spread like clotted cream or lightly sweetened mascarpone.
- With a dollop of jam or marmalade - Orange marmalade, cranberry preserves, or even a spiced fig jam complement the scones perfectly.
- Paired with tea or coffee - These scones shine with a strong cup of black tea, a creamy latte, or even a festive spiced chai.
- Give a toast- Say "cheers" with a festive mimosa!
Storage
Scones can be stored at room temperature for up to 2 days. Allow the scones to cool before storing. They can also be frozen for up to 3 months.
FAQ
Make sure you measure your flour correctly, and be sure that the butter is completely mixed into the dough. Using a kitchen scale is the way to go for perfect measuring. Don't use too much excess flour when rolling out the dough, which can cause the scones to be dry.
Absolutely! Mix 1-2 teaspoon of orange juice with a little powdered sugar, and drizzle on the cooled scones.
I haven't tested the recipe with milk or half & half, but you could swap the heavy cream for buttermilk.
More fall recipes
These recipes are perfect for cozy fall days!
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Cranberry Orange Cream Scones
Equipment
- 1 baking sheet
- parchment paper
- pastry cutter optional
- ruler
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ⅓ cup white granulated sugar
- ½ teaspoon Kosher salt or fine sea salt
- 6 tablespoon cold, unsalted butter, cut into cubes
- ¾ cup heavy cream (whipping cream), cold
- 2 large egg yolks, cold lightly beaten
- 1 cup cranberries fresh or frozen
- 2 teaspoon orange zest
- 1 large egg, mixed with 1 tablespoon of milk for egg wash
- 1-2 tablespoon turbinado sugar (Sugar in the Raw), for topping
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter, and use a pastry blender (or two forks) to cut it into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. Gently stir in the cranberries, mixing just until they're evenly distributed.2 cups all purpose flour, 1 tablespoon baking powder, ⅓ cup white granulated sugar, ½ teaspoon Kosher salt or fine sea salt, 6 tablespoon cold, unsalted butter, cut into cubes, 1 cup cranberries
- In a separate bowl, whisk together the cream, orange zest, and egg yolks until just combined. Pour the cream mixture into the flour mixture and stir gently until a rough dough forms. Use your hands to lightly knead the dough in the bowl just until all the dry bits are incorporated-be careful not to overwork it. The dough should come together into a moist, slightly crumbly ball. Turn it out onto a lightly floured surface and shape it into a round disc about 7 inches wide and 1 inch thick.¾ cup heavy cream (whipping cream), cold, 2 large egg yolks, cold, 2 teaspoon orange zest
- With a sharp knife, cut the round disc into 8 equal triangles. Separate the triangles and place them on the baking sheet. Brush each scone with the egg wash, then sprinkle with the sugar1 large egg, mixed with 1 tablespoon of milk for egg wash, 1-2 tablespoon turbinado sugar (Sugar in the Raw), for topping
- 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.
Notes
- These scones are amazing served with lemon curd, but any fruit jam will be just as good.
- Scones are best served the day they are made, but can be eaten up to 2 days after baking. Be sure to wrap each scone individually (after they are fully cooled) and place them in an airtight container for maximum freshness.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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