The Best Cranberry Orange Cream Scones: Fluffy, Zesty & Bakery-Style Homemade Recipe
Prepare to fall in love with these incredible Cranberry Orange Cream Scones! Bright, zesty, and bursting with a delightful tart-sweet flavor, they offer everything you crave in a classic bakery-style treat. The secret to their irresistibly tender and rich texture lies in a creamy base, while the timeless combination of cranberries and fresh orange zest adds just the right pop of vibrant flavor. These scones are not just a pastry; they’re a celebration of comforting aromas and exquisite taste, perfect for any occasion.
The delightful pairing of cranberries and oranges is a timeless combination, especially cherished during the cooler months. This makes these scones an exceptionally perfect treat for fall and winter gatherings, or simply to brighten a chilly morning. Whether you’re utilizing the vibrant acidity of fresh cranberries in the autumn or convenient frozen ones during winter, their bright, tangy flavor provides a beautiful contrast, cutting through the rich, buttery goodness of the cream scone base. Each bite offers a harmonious balance of sweet, tart, and creamy, making them utterly addictive.
Scones are truly a baker’s delight for any weekend project. They aren’t overly fussy, allowing even novice bakers to achieve impressive results. In less than 45 minutes, you can have a batch of warm, freshly baked scones ready to enjoy, filling your home with an inviting aroma. The festive flavor combination makes them elegant enough for holiday tables, such as Thanksgiving or Christmas brunch, yet they are also wonderfully cozy and simple enough to enjoy any time of the year. Imagine savoring one of these with your morning coffee or a leisurely afternoon tea.
Why You’ll Love This Cranberry Orange Scone Recipe
- Effortlessly Delicious: This recipe is designed for success, yielding perfectly tender and flaky scones every time, even if you’re new to baking.
- Classic Flavor Combo: The cranberry and orange pairing is a beloved classic for a reason – it’s bright, zesty, and perfectly balanced.
- Quick & Easy: From mixing bowl to oven, these scones come together in under 45 minutes, making them ideal for spontaneous baking.
- Bakery-Style Perfection: Achieve that coveted golden crust, soft interior, and delightful flakiness often found only in high-end bakeries.
- Versatile Treat: Enjoy them for breakfast, brunch, afternoon tea, or as a festive addition to your holiday spread. They’re fantastic on their own or with various toppings.
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Ingredients for Perfect Cream Scones
Crafting these delectable scones requires a few key ingredients, each playing a vital role in achieving their tender, flaky texture and vibrant flavor. Here’s a detailed look at what you’ll need and why:
- All-Purpose Flour: The foundation of our scones. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping, to avoid a dense scone.
- Baking Powder: This leavening agent is crucial for giving the scones their signature light and airy rise. Ensure your baking powder is fresh for the best results.
- Salt: A pinch of Kosher or fine sea salt balances the sweetness and enhances all the other flavors, making the cranberries and orange zest truly shine.
- Granulated Sugar: Provides just the right amount of sweetness to complement the tart cranberries and contributes to the golden-brown crust during baking.
- Very Cold Unsalted Butter: This is arguably the most important ingredient for flaky scones. When cold butter pieces melt in the oven, they release steam, creating pockets of air that result in a beautiful, layered texture. Cut it into small cubes and keep it chilled until ready to use.
- Heavy Cream (Whipping Cream): A classic ingredient that contributes significantly to the richness and moistness of the scones. Using cold heavy cream helps maintain the coldness of the butter.
- Egg Yolks: Just the yolks are needed for this recipe. They add richness and tenderness to the dough, preventing the scones from becoming dry. Save those egg whites for another delicious use, like an omelet or meringue!
- Fresh or Frozen Cranberries: The star fruit! Fresh cranberries offer a bright, sharp tang, while frozen ones are perfectly acceptable and require no thawing before mixing into the dough. Their tartness is essential for balancing the scone’s richness.
- Fresh Orange Zest: Provides a wonderfully aromatic and zesty flavor that pairs beautifully with the cranberries. Always use freshly grated zest for the most potent citrus notes. Lemon zest can be a delightful substitute if you prefer.
- Egg Wash: A simple mixture of one large egg whisked with a tablespoon of milk, brushed on top of the scones before baking. This creates a beautiful golden-brown color and a subtle sheen.
- Turbinado Sugar (Sugar in the Raw): Sprinkled on top before baking, this coarse sugar adds a lovely sparkly finish and a delightful crunch to the exterior of each scone.
Please see the recipe card below for the full list of ingredients and detailed instructions.
How to Make and Shape Your Flaky Scone Dough
Making these Cranberry Orange Cream Scones is a straightforward process that yields truly rewarding results. Follow this guide to achieve the perfect texture and shape for your bakery-style scones:
Step 1: Combine Dry Ingredients & Cut in Butter. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined. This ensures even distribution of your leavening agents and seasoning. Next, add the very cold, cubed unsalted butter to the dry mixture. Using a pastry blender, two forks, or even your fingertips (working quickly to keep the butter cold), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These small chunks of butter are essential for creating those desired flaky layers.
Step 2: Incorporate Wet Ingredients & Cranberries. In a separate small bowl, whisk together the cold heavy cream, egg yolks, and fresh orange zest until just combined. Pour this wet mixture into the flour and butter mixture. Stir gently with a spoon or spatula until a rough, shaggy dough begins to form. Be careful not to overmix! Once the mixture is mostly hydrated, gently fold in the cranberries, mixing just until they are evenly distributed throughout the dough.
Step 3: Lightly Knead and Shape the Dough. Turn the shaggy dough out onto a lightly floured surface. Use your hands to gently bring the dough together, lightly kneading it just until it forms a cohesive ball. This should only take a few turns – remember, overworking the dough develops gluten, leading to tough scones. Once the dough comes together, flatten it into a round disc, approximately 7 inches in diameter and about 1 inch thick. Aim for an even thickness to ensure consistent baking.
Step 4: Cut the Scones into Triangles. With a sharp knife or a pastry cutter, carefully cut the round disc in half. Then, cut each half into fourths. Finally, cut each fourth into 2 equal triangles. You should end up with 8 beautifully shaped, individual scone triangles. This method is quick and traditional for creating a rustic, appealing look.
Step 5: Prepare for Baking. Arrange the cut scone triangles on a parchment-lined baking sheet, leaving a little space between each. This ensures even air circulation and baking. In a small bowl, whisk together the egg and milk for your egg wash. Lightly brush the tops of each scone with this mixture, being careful not to let it drip down the sides (this can hinder rise). Finally, generously sprinkle the turbinado sugar over the egg-washed tops for a beautiful crunch and sparkle.
Bake your glorious scones in a preheated oven at 400°F (200°C) for 18-22 minutes, or until the tops are beautifully golden brown and a skewer inserted into the center comes out clean. The aroma alone will tell you they’re almost ready!
👩🍳 Expert Tip for Flawless Flakiness
The secret to truly tender and flaky scones lies in keeping all your ingredients, especially the butter, heavy cream, and egg yolks, thoroughly chilled. Very cold butter, when cut into the flour, creates tiny pockets within the dough. As the scones bake, these butter pockets melt and release steam, pushing the layers of dough apart and resulting in that coveted airy, flaky texture. If your butter is too warm, it will blend completely into the flour, yielding a more cake-like, dense scone. Work quickly when handling the dough to minimize warmth from your hands.
Delightful Serving Suggestions
These Cranberry Orange Cream Scones are absolutely heavenly warm, straight from the oven. There’s nothing quite like slathering a little butter or bright lemon curd into all those nooks and crannies. But the possibilities don’t end there! Here are a few other wonderful ways to enjoy your homemade scones and elevate your breakfast or brunch experience:
- Drizzled with an Orange Glaze: For an extra touch of sweetness and a lovely glossy finish, whisk together powdered sugar with a few teaspoons of fresh orange juice until smooth. Drizzle it generously over your cooled scones.
- Alongside Clotted Cream or Mascarpone: For a truly indulgent, traditional English-style cream tea experience, serve your scones with a generous dollop of rich clotted cream. Alternatively, a lightly sweetened mascarpone cheese offers a similar creamy luxury.
- With a Dollop of Jam or Marmalade: Enhance the fruity notes with your favorite preserves. Orange marmalade or cranberry preserves would be a natural fit, while a spiced fig jam or raspberry jam could offer an intriguing contrast.
- Paired with Tea or Coffee: These scones are the quintessential accompaniment to your favorite hot beverage. A strong cup of black tea (like Earl Grey or English Breakfast), a creamy latte, or even a festive spiced chai will complement their flavors perfectly.
- Give a Toast with a Festive Mimosa: For a special brunch, pair these delightful scones with a sparkling cranberry or orange mimosa. It’s the perfect celebratory touch!
Storage & Reheating Tips
While scones are undeniably at their best enjoyed fresh and warm from the oven, you can certainly store them to enjoy later. Proper storage ensures they remain as fresh as possible:
- Room Temperature: Allow the baked scones to cool completely on a wire rack before storing. Once cooled, place them in an airtight container at room temperature for up to 2 days. For maximum freshness, consider wrapping individual scones tightly in plastic wrap before placing them in the container.
- Freezing Baked Scones: Scones freeze beautifully! Once completely cooled, wrap each scone individually in plastic wrap, then place them in a freezer-safe bag or airtight container. They can be frozen for up to 3 months. Thaw frozen scones at room temperature for a few hours or overnight in the refrigerator.
- Reheating: To enjoy warm, re-crisp scones, simply place them on a baking sheet and reheat in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warmed through and slightly crisp on the outside. This works for both freshly stored and thawed scones.
Frequently Asked Questions About Scones
Dry scones are a common issue, often due to a few factors. First, ensure you’re measuring your flour correctly – spooning flour into a measuring cup and leveling it off, rather than scooping directly from the bag, prevents over-packing. Second, make sure your butter is completely incorporated into the flour mixture, forming coarse crumbs; insufficient butter can lead to a dry texture. Lastly, avoid overworking the dough, which develops gluten and makes scones tough and dry. Handle the dough gently and as little as possible.
Absolutely! An orange glaze is a fantastic addition. To make one, simply mix 1-2 teaspoons of fresh orange juice with about ½ cup of powdered sugar until you reach a smooth, pourable consistency. You can add more juice for a thinner glaze or more sugar for a thicker one. Drizzle this delightful glaze over your cooled scones for an extra touch of sweetness and zest.
While heavy cream provides the richest, most tender results, you can certainly experiment with alternatives. I haven’t specifically tested this recipe with regular milk or half & half, as they have a lower fat content and may result in a less rich and slightly drier scone. However, buttermilk is a popular substitute in scone recipes. Its acidity reacts with the baking powder, often contributing to a tender crumb and a slight tang, which could be a lovely complement to the cranberries and orange.
Yes, you can use dried cranberries as a substitute for fresh or frozen ones. If using dried cranberries, you might want to plump them up first by soaking them in warm orange juice or hot water for about 10-15 minutes, then drain them thoroughly. This helps them stay moist and prevents them from drying out your scones during baking. Keep the quantity the same as the fresh/frozen recommendation.
Scones spreading too much can be a sign that your butter was too warm or your dough was overmixed. Ensure all your ingredients are very cold, and work quickly when cutting in the butter and bringing the dough together. Also, once shaped and cut, placing the scones in the refrigerator for 15-20 minutes before baking can help firm up the butter and prevent excessive spreading in the oven.
More Cozy Fall & Winter Recipes
If you love the comforting flavors of fall and winter, you’ll adore these other seasonal delights that are perfect for cozy days and festive gatherings!
- Sweet Potato Bacon Hash
- Honeycrisp Applesauce with Brown Sugar and Cinnamon
- Apple Cider Cookies
- Ruby Hot Chocolate
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don’t forget to tag me on Instagram @brunchandbatter.
📖 Recipe
Cranberry Orange Cream Scones
Prevent your screen from going dark
Pin Recipe
15
minutes
22
minutes
42
minutes
Breakfast
American
8
scones
292
kcal
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 your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
-
In a spacious bowl, vigorously whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This ensures all dry ingredients are thoroughly combined. Next, add the very cold, cubed butter. Using a pastry blender, two forks, or your fingertips (working quickly to maintain the butter’s chill), cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Gently stir in the cranberries, mixing just until they’re evenly distributed throughout the crumbly mixture.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 medium-sized bowl, whisk together the cold heavy cream, fresh orange zest, and lightly beaten egg yolks until just combined. Pour this wet mixture into the prepared flour mixture. Stir gently with a spatula or wooden spoon until a rough, shaggy dough starts to form. Be careful not to overmix! Once the dry bits are mostly incorporated, turn the dough out onto a lightly floured surface. Using your hands, gently pat and shape it into a round disc, approximately 7 inches wide and about 1 inch thick. Avoid heavy kneading to keep the scones tender.¾ cup heavy cream (whipping cream), cold,
2 large egg yolks, cold,
2 teaspoon orange zest -
Using a sharp knife or a bench scraper, cut the round dough disc in half. Then, cut each half into fourths, and finally, cut each fourth into two equal triangles. This will yield 8 perfectly sized scone triangles. Carefully separate the triangles and arrange them on the prepared parchment-lined baking sheet. In a small bowl, whisk together the large egg and 1 tablespoon of milk to create your egg wash. Lightly brush the tops of each scone with this mixture, then generously sprinkle with the turbinado sugar for a lovely crunchy texture and sparkling finish.1 large egg, mixed with 1 tablespoon of milk for egg wash,
1-2 tablespoon turbinado sugar (Sugar in the Raw), for topping -
Bake the scones in your preheated 400°F (200°C) oven for 18-22 minutes, or until the tops are beautifully golden brown and a toothpick inserted into the center comes out clean. The cooking time may vary slightly depending on your oven. Once baked, transfer the scones to a wire rack and allow them to cool for about 15 minutes before serving. Enjoy them warm!
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*
Serving:
1
scone
Calories:
292
kcal
Carbohydrates:
37
g
Protein:
4.2
g
Fat:
14.3
g
Cholesterol:
91
mg
Sodium:
218
mg
Potassium:
265
mg
Fiber:
1.4
g
Sugar:
11.1
g
Calcium:
106
mg
Iron:
2
mg
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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