Cranberry Orange Cream Scones

Bright, zesty, and full of 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 the right pop of flavor.

Cranberries and oranges are a classic winter pairing, making these scones especially solid 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 solid 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.

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 cold unsalted butter. This keeps the scones nice and flaky.
• Egg yolks 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.

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!

Keeping leftovers

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.

Kitchen questions

Why are our scones dry?

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 solid measuring. Don't use too much excess flour when rolling out the dough, which can cause the scones to be dry.

Can we add a glaze on top?

Absolutely! Mix 1-2 teaspoon of orange juice with a little powdered sugar, and drizzle on the cooled scones.

What can we use instead of heavy cream?

We haven't tested the recipe with milk or half & half, but you could swap the heavy cream for buttermilk.

These recipes are suited to cozy fall days!

Ingredients

Makes 8 scones

• 2 cups all purpose flour
• 1 tbsp baking powder
• ⅓ cup white granulated sugar
• ½ tsp Kosher salt or fine sea salt
• 6 tbsp 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 tsp orange zest
• 1 large egg, mixed with 1 tablespoon of milk for egg wash
• 1-2 tbsp turbinado sugar (Sugar in the Raw), for topping

Equipment

• baking sheet
• parchment paper
• pastry cutter
• ruler

Method

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. 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.

3. 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.

4. 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 sugar

5. 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.

Kitchen notes

• These scones are good served with lemon curd, but any fruit jam will be as good.
• Scones are best served the day they are made, but can be eaten up to 2 days after baking. wrap each scone individually (after they are fully cooled) and place them in an airtight container for maximum freshness.