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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.
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
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.
2. Toss in 3/4 cup dried cranberries and stir gently to combine. Make a well in the center and set aside
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!
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)
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
Ingredients
- 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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Have you tried scones? What’s your favorite variety?
Can I make ahead the dough then freeze pull them out and bake them?
Hi Sharon! Yes, it works great to freeze th3 dough. See the make ahead and storage instructions in my Blueberry scones recipe here for details.
Wondering if I tried to make 2 small rounds with this recipe. Do you think it would still work the same?
Hello there! It should be fne, you can keep the same oven temperature and check 3–5 minutes earlier than the recipe time, since smaller scones bake faster.
Thank you! They came out really cute so will add them to my gift baskets. This first batch took me awhile because of being older now and I can’t remember the directions🫢, but plan to make them again! I go to your recipes often and always so good.
Sounds great! I’m sure your gift baskets are going to be so nice with the scones in them!
Can i use fresh cranberries? If so how much and should i cut them in half?
Hi Susie, I haven’t tried it, but I read in the comments that others used fresh cranberries and loved the result!
These are so good! Have been making your scones on repeat! I tried swapping out 1/2 cup of the flour for almond flour, and they turned out very flaky and tender too:) Thank you so much for this recipe!
These Scones were so yummy. Also super easy❤️
Natasha
This is the Best scone recipe I’ve come across. I should have messaged you sooner. When I bring them over to friends or family’s they just rave about them. 🤩
I’m so happy to hear that, Michelle!
Made these yesterday. We ate four from the baking sheet they were so delicious.
I love these! They turned out soft and crumbly just as the recipe states.
Living in Alaska I used the wild, lowbush cranberries I foraged this fall. I had buttermilk on hand so I used that instead of heavy cream. They turned out absolutely delicious!
I also had some fresh lemons so I made another batch of these substituting lemon for orange.
Both the cranberry orange and cranberry lemon flavors were fantastic!
How long can I keep this out at room temperature?
Hi K. You can keep them for 1-2 days at room temperature or refrigerate for up to 5 days. I would freeze them if it’s longer than that.
Haven’t tried your scone recipe yet but make scones a lot. I always use soured milk which makes the scones really light. This was a tip from my mother!
Scones with whipped cream and strawberry jam – very English!
Excellent recipe. Made them this morning
Love this recipe, I have made them for my family and they Love them. I made a few changes. I didn’t have oranges and so I used mandarin. I also added apricots and a pinch of cinnamon.. for the glaze I used orange liquor. So yummy
The flavor is fantastic and easy to make (good for make ahead breakfasts too). Mine did come out a bit more crumbly than I prefer. To make them a bit more moist and stick together, would you recommend buttermilk, more of the heavy cream or what other suggestion? Thank you kindly, I love your recipes and videos.
Hi Jennifer! I’m glad you loved the recipe.
I think adding a bit more liquid or fat (like heavy cream) could help, but you’ll have to experiment with the amount. Also- be sure to measure your flour correctly. I have a tutorial on How to measure ingredients . I hope that helps.