Cranberry Orange Scones recipe - billow soft, crumbly and so easy! | natashaskitchen.com

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The texture of these cranberry orange scones is phenomenal – billowy soft and crumbly (as evidenced by the next picture). My sister Tanya hosted a ladies brunch/ girls tea party and these were my contribution. Remember the princess party? That’s the one! Everyone loved that these scones weren’t overly sweet (the scones themselves have just 3 Tbsp sugar!) – it’s a fairly low-guilt dessert.

The base of this recipe is modified from the strawberry scones that I guest posted for Better Homes and Gardens. The idea for the orange flavoring and glaze is based on Ina Garten’s Cranberry Orange Scones.

Cranberry Orange Scones recipe - billow soft, crumbly and so easy! | natashaskitchen.com

Ingredients for Cranberry Orange Scones:

2 cups all-purpose flour *measured correctly
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 Tbsp grated orange zest (from 1/2 orange)
1/2 cup (1 stick) cold butter, cut into chunks
1 large egg, lightly beaten
1/2 cup heavy whipping cream + 1 Tbsp to brush the top
3/4 cup dried cranberries
1 Tbsp coarse/raw sugar to sprinkle the top, optional

Ingredients for the Orange Glaze:

2/3 cup powdered sugar
1 Tbsp freshly squeezed orange juice plus a pinch of orange zest

Cranberry Orange Scones recipe - billow soft, crumbly and so easy! | natashaskitchen.com

How to Make Cranberry Orange Scones:

Preheat oven to 400˚F. Line a large baking sheet with parchment paper.
1. In a large bowl, stir together 2 cups flour, 3 Tbsp sugar, 1 Tbsp baking powder, 1/2 tsp salt and 1/2 Tbsp grated orange zest. Add butter pieces and using a pastry cutter (or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.

Cranberry Orange Scones-9

2. Toss in 3/4 cup dried cranberries and stir gently to combine. Make a well in the center and set aside

Cranberry Orange Scones-10

3. In a medium bowl, whisk together the egg and 1/2 cup heavy cream. Pour egg mixture into the flour mixture and use a spatula to stir just until moistened. tip: don’t wash the dish with your cream/egg mix. Add a little cream to it and use it to brush the scone in the next step!

Cranberry Orange Scones-11

4. Turn dough out onto a generously floured surface and pull it together into a round disk, about 3/4″ thick. Cut disk into 12 equal wedges and pull apart slightly. Brush tops of scones with 1 Tbsp heavy cream and sprinkle the top with raw sugar if desired. Bake 15-17 min until golden (mine took 16 min)

Cranberry Orange Scones recipe - billow soft, crumbly and so easy! | natashaskitchen.com

5. Remove scones from the hot baking sheet and let cool 15 min then whisk together 2/3 cup powdered sugar and 1 Tbsp freshly squeezed orange juice, adding more or less to desired thickness then drizzle over cranberry scones.

Cranberry Orange Scones recipe - billow soft, crumbly and so easy! | natashaskitchen.com

Natasha's Kitchen Cookbook

Cranberry Orange Scones Recipe

4.94 from 110 votes
Author: Natasha Kravchuk
The texture of these cranberry orange scones is phenomenal - billowy soft and crumbly. And they are not overly sweet.
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes

Ingredients 

Servings: 12 scones
  • 2 cups all-purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 Tbsp grated orange zest, from 1/2 orange, plus more for glaze
  • 1/2 cup 1 stick cold butter, cut into chunks
  • 1 large egg, lightly beaten
  • 1/2 cup heavy whipping cream + 1 Tbsp to brush the top
  • 3/4 cup dried cranberries
  • 1 Tbsp coarse/raw sugar to sprinkle the top, optional
  • 2/3 cup powdered sugar
  • 1 Tbsp freshly squeezed orange juice

Instructions

  • Preheat oven to 400˚F. Line a large baking sheet with parchment paper. In a large bowl, sift together 2 cups flour, 3 Tbsp sugar, 1 Tbsp baking powder, 1/2 tsp salt and 1/2 Tbsp grated orange zest.
  • Add butter pieces and using a pastry cutter (or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.
  • Toss in 3/4 cup dried cranberries and stir gently to combine. Make a well in the center and set aside.
  • In a medium bowl, whisk together 1 eggs and 1/2 cup heavy cream. Pour egg mixture into the flour mixture and use a spatula to stir just until moistened.
  • Turn dough out onto a generously floured surface and pull it together into a round disk, about 3/4" thick. Cut disk into 12 equal wedges and pull apart slightly. Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar if desired. Bake 15-17 min until golden (mine took 16 min).
  • Remove scones from the hot baking sheet and let cool 15 min then whisk together 2/3 cup powdered sugar, 1 Tbsp freshly squeezed orange juice and a pinch of orange zest. Add more or less powdered sugar or orange juice to reach desired thickness then drizzle over scones.
Course: Dessert
Cuisine: American
Keyword: Cranberry Orange Scones
Skill Level: Easy
Cost to Make: $

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Cranberry Orange Scones recipe - billow soft, crumbly and so easy! | natashaskitchen.com

Have you tried scones? What’s your favorite variety?

Cranberry Orange Scones recipe - billow soft, crumbly and so easy! | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Karen
    October 30, 2020

    Oh no I bought 1/2 and 1/2 cream instead of whipping cream

    Reply

    • Natasha
      October 30, 2020

      Hi Karen, that should still work but the proportions will be a little different.

      Reply

  • Audrey
    October 25, 2020

    Is there anyway I could use almond flour or coconut flour to make these?

    Reply

    • Natasha's Kitchen
      October 25, 2020

      Hello Audrey, I haven’t experimented with gluten-free flour for this recipe so I can’t really make any recommendations on that. If you experiment, I would love to know how it works out 🙂

      Reply

      • Jodi Knight
        December 20, 2020

        I’ve made these many times, but using fresh not dried, cranberries and my husband loves them.
        Last week I tried a half batch with my gluten-free flour mix and they worked perfectly and taste delicious. A really nice treat for me as GF baking is a challenge, often too crumbly.
        The GF Flour mix that I make is the following (more or less, sometimes I run short of something and substitute with something else). I store it in a sealer jar and use it as needed
        2 c brown rice flour
        1/2 c white rice flour
        1/2 c arrowroot flour
        1 c potato starch
        1/2 c tapioca starch
        1 1/2 tsp xanthan gum
        mix well in a large bowl with a whisk, store in a jar with a tight-fitting lid.

        Reply

        • Natasha's Kitchen
          December 21, 2020

          Hi Jodie, thank you so much for sharing this recipe with us. So helpful indeed!

          Reply

    • Miss Karla
      October 25, 2020

      I have made scone recipes with gluten free all purpose flour. Add an additional egg white to the recipe. This helps it stick together. I also enjoy golden raisin and orange zest.

      Reply

  • Dee Thigpen
    September 20, 2020

    Love your videos I plan to try the Apple tart for a dinner party.
    Wish me luck

    Reply

    • Natasha's Kitchen
      September 20, 2020

      I’m sure it will be awesome. Enjoy!

      Reply

  • Shishma
    September 13, 2020

    Scones were amazing thanks for the recipe.keep up the great work❤️

    Reply

    • Natasha's Kitchen
      September 13, 2020

      You are most welcome, Shishma. I’m glad you loved it!

      Reply

      • Daryl
        September 18, 2020

        Excuuuuse me!! These are just amazing. Just completed my ‘R&D” test run for my upcoming Catering event…can hardly wait to unleash these on the guests. Another winner Natasha,Thanks

        Reply

        • Natashas Kitchen
          September 18, 2020

          That’s so awesome Daryl! I hope they’re a big hit!

          Reply

  • Yvonne
    May 20, 2020

    Hi Natasha,
    I love all your recipes and have been wanting to make scones. I came across this one and would love to make it. I do not have heavy cream but I do have light cream. Would that work?

    Reply

    • Natashas Kitchen
      May 20, 2020

      Hi Yvonne, I have not tried that substitution but I really do think the dough needs the fat and thickness of the heavy cream to form properly.

      Reply

      • Roxanne Cortese
        August 24, 2020

        Actually I never have heavy cream in the house. I have been using sour cream I just add a little bit more then half cup. Comes out great

        Reply

        • Roxanne Cortese
          August 24, 2020

          and I mix it lemon sometimes as well a limes

          Reply

        • Natashas Kitchen
          August 24, 2020

          Thank you for sharing that Roxanne! I’m so glad you enjoyed that!

          Reply

    • Miss Karla
      October 25, 2020

      I use 1/2 and 1/2 cream in my scone recipes. For Natasha’s recipe I would increase the butter by 1 Tbls. if you use light cream.

      Reply

  • Natalie
    May 10, 2020

    Perfect scone recipe! Light and fluffy inside and lightly crispy exterior. I’m not a fan of cranberries so I doubled the quantity and added mini choc chips instead. With the orange drizzle…. perfect!
    Thanks for the great addition to my recipe box!

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Sounds yummy too, that’s a good idea! Thank you for sharing that with us.

      Reply

      • Carol
        September 11, 2021

        I love scones for breakfast and make these slot. I have tried so many of your recipes and they are all a big hit with my family! I tell everyone they need to go to your site and start following you as your recipes are a sure thing and so easy to make. I love cooking and baking even more now 😉 Thanks so much

        Reply

        • Natashas Kitchen
          September 11, 2021

          Aww! Thank you so much for that wonderful compliment! I’m so happy you’re enjoying my recipes! Thank you for sharing them with your friends and family!

          Reply

  • Eliza
    January 1, 2020

    I have eaten a lot of scones in my life but never made them myself. I wanted to make scones for our “high tea” and found this recipe. First time making scones and these are by far the best I’ve ever had!!! So light and fluffy, and not too sweet. I hate oversweetened pastries. This recipe is wonderful. For mine I added some more orange zest (1.5 T) and used 1 C of fresh (frozen) cranberries, cut in half. It turned out perfect. The cranberries are nice and tart, the dough light and buttery. Thank you for this!

    Reply

    • Natasha
      January 1, 2020

      Thank you so much for sharing your wonderful review. I’m so glad you loved the cranberry orange scones. It’s great to know it works well with frozen halved cranberries. Did you add them frozen?

      Reply

  • Tami
    December 28, 2019

    This made a delicious scone. I did add vanilla to the egg mixture. Next time I will probably increase the sugar but, overall the flavors really came through.

    Reply

    • Natashas Kitchen
      December 28, 2019

      I’m happy to hear you enjoyed this recipe, Tami! Thank you for the wonderful review.

      Reply

  • Ellen
    December 8, 2019

    Can you also use fresh cranberries for this recipe?

    Reply

    • Natashas Kitchen
      December 9, 2019

      Hi Ellen, I haven’t tried fresh cranberries but I have seen some recipes online using fresh. If you experiment, let me know how it goes.

      Reply

      • Ellen
        December 9, 2019

        I used half dried and half fresh, they were great, next batch will have all fresh and more orange zest! May leave off the sweet drizzle as I have a diabetic brother who could have them as there is only 2tbsp if sugar in the mix! I think I may just make them thicker and cut them into 8

        Reply

        • Natashas Kitchen
          December 10, 2019

          I hope you love that Ellen! Thank you for sharing that with me.

          Reply

  • Julianne Perry Ler
    December 6, 2019

    I come from a Scot’s heritage of long standing. The idea of sweet sugary toppings on scones probably has my ancestors turning over in their graves. That addition is unnecessary as well as unhealthy.
    Julianne Perry Lee

    Reply

    • Natasha
      December 7, 2019

      Hi Julianne, it is definitely easy to omit. I hope you love the scone recipe!

      Reply

  • Mercedes Love
    August 13, 2019

    I made these yesterday & my family loved them. Their were only a few left today so I just made more. Sadly I didn’t have any more crasins but I did add a 1/2 tsp of almond extract and WOW !

    Reply

    • Mercedes Love
      August 13, 2019

      I made these yesterday & my family loved them. Their were only a few left today so I just made more. Sadly I didn’t have any more crasins but I did add a 1/2 tsp of almond extract and WOW !

      Reply

    • Natashas Kitchen
      August 13, 2019

      That’s so great! It sounds like you have a new favorite, Mercedes!

      Reply

    • Thelma
      January 24, 2020

      Came out perfect, delicious I didn’t have dried cranberries so I used fresh. Best scones I ever ate.

      Reply

      • Thelma
        January 24, 2020

        Five stars perfect, thank you

        Reply

        • Natashas Kitchen
          January 24, 2020

          You’re welcome! I’m so glad you liked that.

          Reply

      • Natashas Kitchen
        January 25, 2020

        That’s so great Thelma! Thank you for that awesome feedback!

        Reply

  • Girasole
    July 19, 2019

    These came out perfect. Great recipe. Very similar to Ina Garten’s Orange Cranberry Scones.

    Reply

    • Natashas Kitchen
      July 20, 2019

      I’m so glad you enjoyed it!

      Reply

  • Hilary
    May 26, 2019

    These were a big hit at church. They were delicious!

    Reply

    • Natashas Kitchen
      May 27, 2019

      I’m so happy you all enjoyed that Hilary!

      Reply

  • Grace
    May 3, 2019

    Love your recipes. However I have grown up in New Zealand making scones & never added eggs. Interesting

    Reply

    • Natashas Kitchen
      May 3, 2019

      Hi Grace, It’s how I’ve been making them for some time.

      Reply

  • Alison Jefferies
    March 29, 2019

    I have a couple plain scone recipes that I added ingredients to to make cranberry orange scones (zest and orange juice). I thought it might be easier to just find a recipe. I found that these were not sweet enough. I also had to add more cream to prevent dryness. I like sweets, but not too sweet. These were only a hint of sweet before the glaze. I brought these to a breakfast where we served a casserole with eggs and pancake batter and that was all eaten, while these scones (with the glaze) were only fully eaten by a couple of people. Most left 1/2 on their plate.

    Reply

    • Natasha
      March 29, 2019

      Hi Alison, you can add more sugar if you prefer, but we do like scones that aren’t overly sweet for breakfast and brunch.

      Reply

  • Roxanne cortese
    February 3, 2019

    Since I love in Puerto Rico, like country, I decided to use limes instead of oranges. It was fabulous tasting. I add some raisins also. The likes create a tangy taste.

    Reply

    • Natashas Kitchen
      February 3, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Julia
    January 22, 2019

    I didn’t have any heavy whipping cream so I used 1 cup of cool whip instead, and didn’t have cranberries so I did chocolate chips and just added a little more orange zest and a bit of the juice into the batter. To my surprise, they turned out so good! Best scones I ever ate!

    Reply

    • Natashas Kitchen
      January 22, 2019

      I’m so happy they turned out! Thank you for sharing that with me!

      Reply

  • Zach Dennis
    December 25, 2018

    Thank you – this was my first scone recipe! I made it a few times and tweaked it each time until it was just right for us.

    On the batch that my wife and I found to be our favorite we used 2.5 teaspoons of baking powder instead of a tablespoon.

    We also increased the heavy cream to 3/4 cup. With 1/2 cup the dough was too dry. A 3/4 cup seemed to be just the ticket.

    And lastly we doubled the amount of orange zest and increased the bake time to 19 minutes.

    Reply

    • Natashas Kitchen
      December 25, 2018

      Thank you so much for sharing that with me. I’m happy you enjoyed that!

      Reply

  • Janice Hesson
    September 25, 2018

    Hi Natasha, I tried your Cranberry Orange Scone recipe. It turned out perfect and it was everything you said it would be! Thank you so much my family loved them!

    Reply

    • Natashas Kitchen
      September 25, 2018

      I’m so happy to hear that, Janice!! Thank you for sharing this with me!

      Reply

  • Virginia Davis
    September 24, 2018

    I am making these scones for my mom’s birthday. These scones are so delicious, everyone in my family loves them! Definitely 5 stars!

    Reply

    • Natashas Kitchen
      September 24, 2018

      Wow! Thanks for the awesome review, Virginia!

      Reply

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