Fresh Cranberry Scones
Bright, zesty, and bursting with tart-sweet flavor, these Cranberry Orange Cream Scones are a bakery-style dream you can make right at home. The scones are buttery and soft with golden crisp edges, perfectly balanced by juicy cranberries and aromatic orange zest. Whether served warm from the oven or cooled with a slather of jam, they bring cozy morning vibes to any breakfast table.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Servings: 8 scones
- Difficulty: Easy
- Cuisine Type: American
- Best Season to Serve: Winter, Holiday Season
Why You’ll Love This Recipe
- Bakery-Style Texture: Each bite is fluffy inside with a crisp golden edge, just like your favorite bakery scones.
- Fresh and Fruity Flavor: Tart cranberries and bright orange zest create a flavor combo that’s festive and refreshing.
- No Special Tools Needed: No mixer required! A bowl, spoon, and your hands are all you need.
- Great for Gifting: These scones are beautiful and flavorful, making them perfect for holiday brunch or a wrapped treat.
- Easy to Customize: Swap fruits or add-ins to make them your own.
Cranberry Orange Cream Scones with Fresh Cranberries
- Total Time: 42 minutes
- Yield: 8 scones 1x
Description
Bright, zesty, and bursting with tart-sweet flavor, these Cranberry Orange Cream Scones are a bakery-style dream with juicy cranberries and creamy richness. Perfect for breakfast, brunch, or holiday treats!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup white granulated sugar
- ½ teaspoon Kosher salt or fine sea salt
- 6 tablespoons cold unsalted butter, cut into cubes
- ¾ cup cold heavy cream (whipping cream)
- 2 large egg yolks, cold and lightly beaten
- 1 cup cranberries (fresh or frozen)
- 2 teaspoons orange zest
- 1 large egg, mixed with 1 tablespoon of milk (for egg wash)
- 1–2 tablespoons turbinado sugar (for topping)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
3. Add the cold butter cubes and cut them into the dry ingredients until the mixture resembles coarse crumbs.
4. Gently stir in the cranberries.
5. In a small bowl, whisk together the heavy cream, egg yolks, and orange zest.
6. Pour the cream mixture into the flour mixture and mix until a shaggy dough forms.
7. Turn the dough onto a lightly floured surface and shape into a 7-inch disc.
8. Cut into 8 equal wedges and place on the baking sheet.
9. Brush with egg wash and sprinkle with turbinado sugar.
10. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
11. Cool for 15 minutes before serving.
Notes
Scones are best served fresh but can be stored for up to 2 days.
They pair wonderfully with lemon curd or cranberry jam.
Freeze unbaked scones and bake directly from frozen for fresh treats anytime.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 292
- Sugar: 11.1g
- Sodium: 218mg
- Fat: 14.3g
- Carbohydrates: 37g
- Fiber: 1.4g
- Protein: 4.2g
- Cholesterol: 91mg
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ⅓ cup white granulated sugar
- ½ teaspoon Kosher salt or fine sea salt
- 6 tablespoons cold unsalted butter, cut into cubes
- ¾ cup cold heavy cream (whipping cream)
- 2 large egg yolks, cold and lightly beaten
- 1 cup cranberries (fresh or frozen)
- 2 teaspoons orange zest
- 1 large egg, mixed with 1 tablespoon of milk (for egg wash)
- 1-2 tablespoons turbinado sugar (for topping)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| All-purpose flour | Spoon and level for accurate measurement to avoid dense scones |
| Butter | Keep it very cold; frozen and grated works beautifully for flaky layers |
| Heavy cream | Must be cold for best texture; do not substitute with milk |
| Cranberries | Use fresh or frozen (do not thaw frozen berries) |
| Orange zest | Zest only the bright orange skin; avoid the bitter white pith |
| Turbinado sugar | Adds a sparkling crunch on top; optional but recommended |
Step-by-Step Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the cold butter cubes and cut them into the dry ingredients using a pastry blender or two forks until the mixture resembles coarse crumbs with pea-sized pieces.
- Gently stir in the cranberries, ensuring even distribution throughout the mixture.
- In a separate small bowl, whisk together the heavy cream, egg yolks, and orange zest until just combined.
- Pour the cream mixture into the dry ingredients and gently mix with a spatula or your hands until a shaggy dough forms.
- Knead lightly just until the dry bits are incorporated. Turn the dough onto a lightly floured surface and shape into a 7-inch round disc, about 1 inch thick.
- Use a sharp knife to cut the disc into 8 equal wedges. Transfer the wedges to the baking sheet, spacing them apart.
- Brush each scone with egg wash and sprinkle generously with turbinado sugar.
- Bake for 18-22 minutes or until golden brown and a toothpick inserted comes out clean. Let cool for 15 minutes before serving.
Helpful Tips
- Don’t overmix the dough: Overworking leads to tough scones; mix just until combined
- Use cold ingredients: Cold butter and cream create steam, which leads to flaky layers
- Space them apart: Give scones room on the baking sheet so they bake evenly
- Cool before storing: Let them cool completely before storing to avoid sogginess
Expert Tips for the Best Results
- Grate frozen butter: For the flakiest scones, freeze butter and grate it directly into the flour
- Chill shaped scones before baking: If time allows, refrigerate for 10 minutes before baking to hold shape
- Use a ruler: Ensure even thickness for uniform baking and professional appearance
- Brush edges with egg wash: Not just the tops—it creates a gorgeous all-over golden color
Recipe Variations
- Cranberry Orange Cream Cheese Scones: Add small chunks of cream cheese to the dough for richness
- Cranberry Almond Scones: Mix in sliced almonds and top with almond glaze
- Christmas Spice Scones: Add cinnamon, nutmeg, and clove for a festive twist
- Glazed Scones: Drizzle cooled scones with orange or vanilla glaze for extra sweetness
Make Ahead & Freezer Tips
To make ahead, shape the dough and refrigerate unbaked scones for up to 24 hours. For longer storage, freeze unbaked scones on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 2-3 minutes to bake time. Baked scones can be stored for 2 days in an airtight container or frozen for up to 2 months.
Serving Suggestions
Serve warm with butter, lemon curd, or a dollop of cranberry jam. Arrange on a tiered cake stand for a holiday brunch or wrap individually in parchment for gifting. Dust with powdered sugar for a pretty, snowy finish.
Pairing Ideas
Enjoy these scones with a mug of spiced chai, hot orange-infused tea, or fresh coffee. For brunch, pair with a citrus fruit salad and scrambled eggs. A glass of cranberry mimosa makes it extra festive.
Storage and Reheating Tips
Store fully cooled scones in an airtight container at room temperature for up to 2 days. To reheat, microwave for 10-15 seconds or warm in a 300°F oven for 5-7 minutes until heated through. Avoid over-reheating to maintain texture.
Frequently Asked Questions (FAQs)
Can I use dried cranberries instead of fresh? Yes, but reduce the quantity to ¾ cup and soak them in warm water for 10 minutes to rehydrate.
Can I make these gluten-free? Yes, substitute the flour with a 1-to-1 gluten-free flour blend. Results may vary slightly but will still be delicious.
Do I have to use heavy cream? Heavy cream gives the scones their rich texture. Milk or half-and-half can be used, but they may be less tender.
Can I freeze baked scones? Absolutely. Let them cool completely, then freeze in an airtight container. Thaw at room temperature or warm in the oven.
Why is my dough too sticky? Scone dough is supposed to be slightly sticky. If it’s overly wet, add a tablespoon of flour at a time until manageable.
Can I make mini scones? Yes! Divide the dough into two smaller discs and cut each into 8 mini wedges. Bake for 12-15 minutes.
Can I skip the egg wash? Yes, but the scones won’t have the same golden finish. You can also brush with cream as a substitute.
Nutrition Info Table + Disclaimer
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 scone | 292 | 4.2g | 37g | 14.3g | 1.4g | 11.1g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
These Cranberry Orange Cream Scones are a cozy, festive treat perfect for chilly mornings or holiday brunches. Their fresh flavor and buttery texture will keep everyone coming back for more. Whip up a batch this weekend and share the joy!
