Cranberry Orange Scones Recipe

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

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 2 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 1/2 cups all-purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 Tbsp grated orange zest (from 1/2 orange)
1/2 cup (1 stick) cold butter, cut into chunks
2 large eggs, 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

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 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, 1/4 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 2 eggs 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

Cranberry Orange Scones Recipe

4.9 from 25 reviews
Prep time:
Cook time:
Total time:
The texture of these cranberry orange scones is phenomenal - billowy soft and crumbly. And they are not overly sweet.
Author:
Skill Level: Easy
Cost To Make: $5-$8
Serving: 12 scones

Ingredients

  • 2½ cups all-purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • ¼ tsp salt
  • ½ Tbsp grated orange zest (from ½ orange)
  • ½ cup (1 stick) cold butter, cut into chunks
  • 2 large eggs, lightly beaten
  • ½ cup heavy whipping cream + 1 Tbsp to brush the top
  • ¾ cup dried cranberries
  • 1 Tbsp coarse/raw sugar to sprinkle the top, optional
  • ⅔ cup powdered sugar
  • 1 Tbsp freshly squeezed orange juice

Instructions

  1. Preheat oven to 400˚F. Line a large baking sheet with parchment paper. In a large bowl, stir together 2½ cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, ¼ tsp salt and ½ Tbsp grated orange zest.
  2. Add butter pieces and using a pastry cutter (or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.
  3. Toss in ¾ cup dried cranberries and stir gently to combine. Make a well in the center and set aside.
  4. In a medium bowl, whisk together 2 eggs and ½ cup heavy cream. Pour egg mixture into the flour mixture and use a spatula to stir just until moistened.
  5. Turn dough out onto a generously floured surface and pull it together into a round disk, about ¾" 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).
  6. Remove scones from the hot baking sheet and let cool 15 min then whisk together ⅔ cup powdered sugar and 1 Tbsp freshly squeezed orange juice, adding more or less to desired thickness then drizzle over scones.

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

Read comments/reviewsAdd comment/review

  • December 30, 2015

    Hi Natasha I was wondering if I could add rhubarb and strawberries? Because rhubarb is normally not that nice raw,but I have used that combination for the first time in cheesecake and it tasted really nice. If possible, how much of both do you think i should add? And also i have read all the comments and some have used milk and it worked fine, so I will use it. Will I also just brush it with milk?

    Thanks!!😆😁☺😆 Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      HI Lana, I can’t really speak for the milk since I haven’t tried it – I think scones need the fat to get that crumbly texture that is desirable in a scone. I think brushing the tops with milk would be fine though. Reply

  • December 30, 2015

    Hi Natasha I was wondering if I could add strawberrys and rhubarb. Rhubarb is normally really sour and not nice raw. But I have done that combination in cheesecake so it obviously cooked and tasted nice. Would the same thing happen in scones? And if so how much and what way would I cut it.

    Thanks! So excited to try them with or with out rhubarb Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      HI Lana, to be honest I haven’t tried these with rhubarb so I can’t really give a recommendation for it. Sorry I can’t be more helpful! Reply

  • Ziz'ka
    December 29, 2015

    OK… today is a day I am going to do your scones. I have tried different scones using recipe from american test kitchen and others turned out some of the delicious some of them dry, and i think i know why because i have convectional oven and it does bake faster than original ovens and first batch cooked faster than it was expected. So my question to you do i need to use cold eggs or room temperature eggs ? Reply

    • Natasha
      natashaskitchen
      December 29, 2015

      I used cold eggs. I hope you love the scones! Reply

  • Erin
    October 29, 2015

    These came out so well! I made them with chopped fresh cranberries. Even my kids loved them, and they normally don’t like scones. Easy recipe, thanks so much 🙂 Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      I haven’t tried with fresh cranberries. Thanks so much for sharing that with me. I’m trying that next! 🙂 Reply

  • Linda
    October 18, 2015

    Am doing baked goods for a fall boutique. Can the scones be frozen and glazed when thawed? Reply

    • Natasha
      natashaskitchen
      October 19, 2015

      Linda, I never tried freezing scones before so can’t really say how it will effect the texture. Reply

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