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 *measured correctly
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 37 votes
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
The texture of these cranberry orange scones is phenomenal - billowy soft and crumbly. And they are not overly sweet.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$8
Servings: 12 scones

Ingredients

  • 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
  • 2/3 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 2 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, 1/4 tsp salt and 1/2 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 3/4 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 1/2 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 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).
  6. 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 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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • Ilona
    July 8, 2018

    These were so incredible!! I got so many compliments and they were gone right away. Thanks for this amazing recipe! 😉 Reply

    • Natashas Kitchen
      July 8, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review, Ilona! Reply

  • Tanya
    May 4, 2018

    Ok I’ll try that, thank you very much for replying. What is the recipe for lemon glaze? Reply

    • Natasha's Kitchen
      May 4, 2018

      My pleasure, the lemon glaze recipe is included in this one! Reply

  • Tanya
    May 4, 2018

    Can I use fresh blueberries instead of dried cranberries? Will it turn out the same? Reply

    • Natasha's Kitchen
      May 4, 2018

      Hello Tanya, you can use about 1 cup of fresh blueberries instead. I’d suggest trying lemon juice in the glaze because blueberries and lemon work well together. You can omit the orange zest. Also, try just a pinch of cinnamon in the scones because cinnamon and blueberries love each other. Let me know how you like it! Reply

      • Tanya
        May 6, 2018

        Just wanted to say Natasha the blueberry scones turned out so good I can’t stop eating them l. Thanks for helping me change up the ingredients:) Reply

        • Natasha's Kitchen
          May 7, 2018

          You’re welcome Tanya! I’m glad you love the recipe as much as I do, thanks for sharing your fantastic review! Reply

  • Francis
    April 29, 2018

    I’ve made these scones countless times and craves for it all the time! It is so addictively good!Yum! Reply

    • Natasha's Kitchen
      April 30, 2018

      Yay, I’m glad to hear the recipe is a favorite of yours! Thanks for sharing your excellent review Francis! Reply

  • Michelle Brandenburg
    April 25, 2018

    Hi Natasha This recipe looks delish! I want to make them all I have on hand is self rising flour will that work? Thanks Michelle Reply

    • Natasha
      natashaskitchen
      April 25, 2018

      Hi Michelle, I haven’t experimented with that but one of my readers did share her experience and said self rising flour was not good for scones. Reply

      • Michelle Brandenburg
        April 25, 2018

        ok thanks i will wait til i get ap flour then i will try it Reply

        • Natasha's Kitchen
          April 25, 2018

          My pleasure Michelle, please let me know how it turns out! Reply

  • Pat
    April 16, 2018

    OMG! I have made these 3times and they are Always a hit.
    I come from a Bakery family and I find no reason for a Liquid Substitute. Reply

    • Natasha's Kitchen
      April 17, 2018

      Awesome! I’m glad to hear how much you love this recipe Pat! Thanks for sharing your excellent review! Reply

  • Elizabeth
    February 18, 2018

    Can use whole milk instead of heavy cream? Reply

    • Natasha
      natashaskitchen
      February 18, 2018

      Hi Elizabeth, 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

  • Cary Sharp
    January 13, 2018

    Love this recipe! Turned out perfect! Reply

    • Cary Sharp
      January 13, 2018

      It was supposed to be 5 stars! Reply

      • Natasha's Kitchen
        January 13, 2018

        Awesome!! Reply

    • Natasha's Kitchen
      January 13, 2018

      I’m glad you love it Cary! Thanks so much for sharing! Reply

  • Catarina
    December 21, 2017

    Just made this! Very good recipe!
    Doubled the recipe to make more came up good. Thanks for sharing. Reply

    • Natasha's Kitchen
      December 21, 2017

      You’re welcome Catarina! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review! Reply

  • Rosalva
    December 5, 2017

    Hello. is it possible to make the scones in advance and freeze them unbaked? Thank you. Reply

    • Natasha
      natashaskitchen
      December 6, 2017

      Hi Rosalva, I never tried freezing scones before so can’t really say how it will effect the texture. If trying that, you will have to thaw in the refrigerator and if you are placing them in the oven chilled from the fridge, you will need to increase baking time. These are my best guesses since I haven’t tested that.

      Maybe someone else has tried freezing them unbaked – if so, please share your insights! 🙂
       Reply

      • Clare
        April 18, 2018

        Freezing unbaked scones works great! Its actually really good for the butter to get really cold and then be hit with heat. Freeze them, covered, and just let them sit out for a few minutes for a more even bake. You might need to bake them for a few more minutes than usual. Reply

        • Natasha's Kitchen
          April 18, 2018

          Great suggestion Clare, thanks for sharing! Reply

  • Nicki
    December 3, 2017

    Best scone recipe ever! Light and not to sweet. Used fresh cranberries and they worked fine! Love it! Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Nicki, thank you for such a nice review, I’m so glad you love the recipe 😬 Reply

  • Karina
    November 27, 2017

    What are your thoughts on using real cranberries for this vs. the dried? Reply

    • Karina
      November 27, 2017

      Never mind! Just ready one of your earlier comments to someone else. 🙂 Reply

      • Natasha
        natashaskitchen
        November 27, 2017

        I’m glad you found the answer and hope you love the recipe! 🙂 Reply

  • Anndrea Dyer
    November 27, 2017

    I made these for Thanksgiving breakfast, and oh my! Delicious! My mother in law has not stopped talking about them! Reply

    • Natasha's Kitchen
      November 27, 2017

      I’m glad to hear the recipe is a HIT! Thanks for sharing your wonderful review Andrea! Reply

  • Linda
    November 5, 2017

    I use Trader Joes orange flavored dried cranberries. Really special. No need for a sugary drizzle! Reply

    • Natasha
      natashaskitchen
      November 5, 2017

      Thank you so much for the amazing review!! Reply

  • Christine
    October 9, 2017

    does the fruit in these scones have to be dried? Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      Hi Christine, 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

  • Debra Singletary
    September 14, 2017

    Hey Natasha, I love Cranberry Orange Scones. Thanks for sharing your recipes. I’m hoping your measurement for the baking powder has a typo. It seemed little heavy taste of baking powder. Drizzling with the glaze helped. Please advise…Thanks Debra Reply

    • Natasha
      natashaskitchen
      September 15, 2017

      Hi Debra, that measurement is correct – did you maybe use baking soda by mistake? You should not be able to taste baking powder unless it has aluminum in it – some people report an off taste to baking powders with aluminum so I would recommend checking the label and purchasing one without aluminum. Reply

  • diana
    August 29, 2017

    Your recipes are all fabulous and many are soooo easy to make Keep them coming…. Reply

    • Natasha's Kitchen
      August 29, 2017

      I’m glad to hear you are enjoying the recipes Diana! Thanks for following! Reply

  • Dorothy Hutton
    June 3, 2017

    These are delicious. I didn’t have cream so I put a mixture of Greek yoghurt and soy milk. Today I made them again, because they were so popular, and changed the cranberries to dried apricots and used 2 cups of flour and 1/2 cup of coconut. To save time I also just put it on the baking paper in a circle and pressed the knife in to make the divisions and that worked fine. We didn’t put the icing on either just to save on sugar content. Reply

    • Natasha
      natashaskitchen
      June 4, 2017

      Dorothy, thank you for sharing your version of the recipe and for the nice review 😬. Reply

  • Denae Stahl
    May 11, 2017

    Is their anything that I could sub for cranberries? Reply

    • Natasha
      natashaskitchen
      May 12, 2017

      Denae, you could just leave them out or sub with dry cherries 😀 Reply

  • She Writes
    April 24, 2017

    Tried this recipe yesterday (got more than 12 scones but yay for me!) and they were so nice! Lucky I had all these ingredients in my house. Thank you for the recipe they were amazing! Reply

    • Natasha's Kitchen
      April 24, 2017

      You’re welcome! Thanks for sharing your wonderful review! Reply

  • anya
    April 6, 2017

    why is that that your recipes Natasha always turned out sooo good ?!
    scones were so good , we were almost arguing who gets the last one))) I didn’t have dry cranberries so I put dry cherries, but you couldn’t tell the difference. what I really like about this recipe its only takes half an hour to make it. and it looks and tastes awesome. this recipe, as all of yours, deserves 5 stars ! Reply

    • Natasha's Kitchen
      April 7, 2017

      Thank you for the wonderful compliment and for sharing your awesome review Anya! 🙂 Reply

  • Anna Kania
    March 22, 2017

    Omg! This recipe is really amazing! I just made the scones. I only added a little bit more sugar (1/2 cup) and cut the dough in 6 pieces. These are the perfect scones to a Saturday/Sunday coffee! 🙂 Thank you Natasha! Reply

    • Natasha's Kitchen
      March 23, 2017

      You’re welcome Anna! I’m so happy to hear how much you love them! 🙂 Reply

  • Lynel Willis
    December 10, 2016

    How should they be stored? Can I freeze them after they are baked to serve later? I’m so happy to find this recipe as I have a ton of dried cranberries I need to use and my daughter has a middle school Christmas fair she is selling these at for their country they’ve studied–the UK. 🙂 Reply

    • Natasha
      natashaskitchen
      December 10, 2016

      Lynel, I haven’t tried freezing them but usually they are stored at room temperature in the air tight container. Reply

  • Simona
    November 11, 2016

    Great recipe! What I added, was to place the mixture in the fridge for at least 1 hour or overnight and before placing it in the oven, I let it rest at room temperature at least 30 min. The scones will rise more and become much fluffier. Reply

    • Natasha
      natashaskitchen
      November 11, 2016

      Simona, thank you for the tip and for the nice review 😬. Reply

  • November 9, 2016

    I made the scones yesterday and loved it! This recipe will be a part of my Christmas baking! Thanks. Reply

    • Natasha
      natashaskitchen
      November 9, 2016

      I’m so happy to hear that! 🙂 Reply

  • nata
    September 26, 2016

    Hi Natasha! I made your scones with different fruit many, many times and they’re always yummy:-) thank you! But I have a question – I’d like to make a batch for my husband to take to work with him, can I make the dough the night before and bake the scones in the morning? Reply

    • Natasha
      natashaskitchen
      September 26, 2016

      Hi Nata, it’s possible but keep in mind that refrigerated scones don’t rise as well as freshly made scones. If making overnight, don’t sprinkle on the sugar until ready to bake and let them sit at room temp before baking while your oven preheats. It may take longer to bake depending on how cold they were when you put them in the oven. I hope that helps! 🙂 Reply

  • Robin
    September 9, 2016

    Sounds delicious! I love scones but have recently become gluten intolerant. Have you by any chance experimented with gluten free flours? Reply

    • Natasha
      natashaskitchen
      September 9, 2016

      Hi Robin, 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

  • Esther Inzhirov
    July 27, 2016

    Hi Natasha, this recipe seems delicious! Can I use chocolate chips instead of dried cranberries and how much? Reply

    • Natasha
      natashaskitchen
      July 27, 2016

      Hi Esther, it really depends on how sweet you like your scones since chocolate chips will add sweetness. I would add an equal amount or up to 1 cup chocolate chips. Reply

  • Victoria
    July 11, 2016

    Literally just made this! Natashka you are so awesome!! My family absolutely enjoyed this recipe. It wasn’t too sweet, and it’s perfect for the times when guests come unexpectedly and you don’t have anything sweet for tea😉 Reply

    • Natasha
      natashaskitchen
      July 11, 2016

      I’m so happy to hear that! Thanks for the awesome review 🙂 Reply

  • Taisa
    June 9, 2016

    The first time I made these they turned out a little hard to mix together so next time I added less flour and had a much easier time “pulling it all together.” Also, my family wasn’t a huge fan of the orange-flavored drizzle so made it with milk the second time. I ended up adding cut-up fresh apricots to the scones and they were GOOD!
    I’m already a scone-fan, once I discovered how easy they are to make, I’ll think twice before handing Starbucks my money 😛 Thanks, Natasha! Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      Taisa, thank you for the nice review and you are welcome 😁. Reply

  • ny
    April 23, 2016

    Another WINNER WINNER WINNER!!! Fantastic scones – seriously belong at the café bakery!!! Recipe is very simple & equally delicious. I did not have an orange on hand, ended up using mandarins. Added more zest and made glaze from mandarin juice – BOMB! Thanks again for an A+ recipe. Utica, NY Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      That is quite a compliment! Thank you so much 🙂 Reply

  • Marina
    April 17, 2016

    Made these with frozen raspberries, lemon zest and lemon glaze instead. So soft and delish! Perfect easy dessert for the unexpected guest! 😉 Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Mmm wow that combination sounds so good! Reply

  • Wow, these Cranberry Orange Scones look like fluffy clouds, yummy! Pinning these beauties. Thank you so much for sharing this delicious goodness! Reply

    • Natasha
      natashaskitchen
      March 31, 2016

      Thank you so much for pinning and sharing! You’re awesome 🙂 Reply

  • Jessica
    March 10, 2016

    I absolutely LOVE this recipe! I just made them and Omg the BEST scone recipe I have come across… I will only be using this one and modifying it for different things…. HIGHLY RECOMMENDED!! Thank you so much!! 😄 Reply

    • Natasha
      natashaskitchen
      March 10, 2016

      Jessica, I’m so happy to hear that! Thank you for sharing your great review and you are welcome! 😀 Reply

  • Marissa
    March 5, 2016

    This is the best Scone recipe I have found, it is amazing. I will be adapting it to every different flavor sweet and savory. Very moist and has a wonderful texture. It is the cream that does it and they don’t dry out in the next few days as you finish them off. Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      Awesome!! I’m so happy you found it and love it! Keep me posted if you try a new winning flavor combination! 🙂 Reply

  • H Kim
    January 21, 2016

    I used this recipe and it turned out really yummy! I substituted chocolate instead of cranberries (I have a sweet tooth :)) and loved it so much!

    Thanks for this great recipe. Reply

    • Natasha
      natashaskitchen
      January 22, 2016

      Wow chocolatey scones sound fabulous! I’m so happy you enjoyed the recipe 🙂 Reply

  • Sahane Sultan
    January 20, 2016

    Thank you so much for this recipe. The only difference with my oven is that it took 40 min to get them brown. I have a photo but I couldnt find a place to post it.
    Also because I did not do the frosting on top, they came out in between sweet&savory. So next time, I can add one more table spoon of sugar.
    I will also try the same recipe with feta cheese and dill.
    Thank you Natasha
    Love
    Sahane Reply

    • Natasha
      natashaskitchen
      January 20, 2016

      Oh wow feta and dill sound wonderful! I’d love to see your picture. If you have a facebook account, you could upload it to my facebook page: facebook.com/natashaskitchenpage Reply

  • January 13, 2016

    Hi Natasha, these scones are amazing! Rarer so good!! Didn’t have oranges or lemons, so just left it out, is these any other zest you could put? Thanks! Reply

    • Natasha
      natashaskitchen
      January 13, 2016

      I really only put either orange or lemon zest into recipes, sometimes I’ll use zest from clementines if I’m out of oranges 🙂 I’m so happy you loved the scones! 🙂 Reply

  • January 13, 2016

    Hi Natasha, I want to make these today but I have fresh cream. After searching things up heavy whipping cream has around 30 pre cent more fat.

    Would it work? Thanks!! Reply

    • Natasha
      natashaskitchen
      January 13, 2016

      Hi Lana, I haven’t tried it with that substitute personally but 2 of my readers have said that they used regular milk and the recipe still worked well. I’m assuming it would work with fresh cream but again, I haven’t tested it that way myself. Let me know how it goes! 🙂 Reply

  • December 31, 2015

    Hi Natasha, I did these yesterday with halved and quartered strawberries but they didn’t come out right. I am sure I used dry ingredients in dry mesuring cups and same for liquid. But.. I did add a little more baking powder, maybe 1/2 or 3/4 tsp . They were very very sticky so I oil just put them in a muffin tin. So when I baked them they were in the oven for about 30 odd minutes. They were brown and very dense as if they were raw. But still tastes nice warmed. Any idea what went wrong?

    Thanks!!😆😆 Reply

    • Natasha
      natashaskitchen
      December 31, 2015

      HI Lana, I’m always happy to help troubleshoot. The recipe calls for 1 Tablespoon of baking powder -did you use 1 Tbsp + 1/2 tsp? If you used more than what the recipe called for, I’m wondering if maybe your baking powder was no longer fresh, especially if they did not rise? Did you substitute any of the ingredients – like using Canadian flour vs all-purpose American flour (lower gluten content than Canadian), or substitute anything else in the recipe? Reply

      • January 1, 2016

        Yes, I did add milk instead. The scones did rise and get round and golden at the top. Maybe because my baking powder was double action. I’m not sure but will definitely try again in a couple of weeks (and will buy cream)

        Thanks! Reply

        • Natasha
          natashaskitchen
          January 1, 2016

          Thank you so much for sharing that!!! That’s really great and healthier! 🙂 Reply

        • Ziz'ka
          January 5, 2016

          If you’re using whole milk instead of heavy creamer you need to add sour cream.

          1 cup heavy whipped cream = 1/2 cup sour cream + 1/2 cup whole milk… Reply

          • Natasha
            natashaskitchen
            January 5, 2016

            Thanks for sharing that!

      • Ziz'ka
        January 5, 2016

        Hello Natasha… I made those scones yesterday except that I didn’t put any orange zest or juice and glaze. What I did I only added cranberries. Oh it turned out good as one that I always make cranberries scones from American Test Kitchen.

        Just want to share few tips from my previous experience. # 1. All purpose flour for scones and other flowers such as cake flour or self rising flour or Canadian flour is for cakes, not good for scones… #2. Do not over mix butter. # 3. Put cold butter into food processor and it will process into small beats – which is good. #4. Bake them either on cooling rack or non-Stick Silicone Baking Mat – this will prevent burning bottom of the scones which it does from my previous experience when I have used aluminum foil. #5. And of course I have bake them at 425 o F for 12-13 minutes and position of the rack has to be in the middle of the oven this means that scones will raise steady. #6 always bake on bake mode not roast mode – I know it is dump but I made this mistake with Paska and never again… lol

        Thanks for recipe. I really enjoy it actually my husband. He loves them.
        Definitely recommend to make it but for the beginners I will suggest to read all of the tips and tricks how to bake perfect scones Reply

        • Natasha
          natashaskitchen
          January 5, 2016

          Thank you for sharing your tips! 🙂 Reply

  • 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

  • Tanya
    September 14, 2015

    Just made them – they are fantastic!!! Can’t stop eating, so so good, even without the glaze (no powdered sugar on hand). Thank you for the quick and delicious recipe! Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Thank you for the great review Tanya and you are welcome :). Reply

  • Tonia
    September 10, 2015

    Absolutely wonderful (when you don’t forget an ingredient)!, So, don’t forget the baking soda! I made 2 batches for work potluck brunch, but had to throw the one out. 1st batch was fluffy and delicious. Second flat and doughy. Oops. Will keeps this recipe handy and make again. I love cranberry orange, and these were perfect! Reply

    • Natasha
      natashaskitchen
      September 11, 2015

      Tonia, thank you for the great review, reading your comment is making me crave some scones :D. Reply

  • August 28, 2015

    Hi Natasha, I was wondering if you could clear something up for me: what’s the difference between a scone and biscuit?

    Thanks & Blessings,
    Tamara Reply

    • Natasha
      natashaskitchen
      August 28, 2015

      Scones are slightly more cake like in consistency and typically have some sugar in them as biscuits usually do not. Reply

      • Kiwi Baker
        October 16, 2015

        I’ve never seen a scone recipe with eggs or sugar in it – is this an American thing? Scones are typically flour, baking powder, butter (rubbed in) and milk. Cheese can be added or other savoury ingredients. Dates are a popular ingredient for a sweet version. Reply

        • Natasha
          natashaskitchen
          October 16, 2015

          Hi Kiwi, Possibly – I’m not sure. It’s how I’ve been making them for some time :). Do you have a recipe posted with the ingredients you mentioned? I’d love to to try your version to compare. Also, I love the idea of adding dates. Thanks for sharing! Reply

  • Oksana
    August 24, 2015

    Just made these, kids are devouring them as I comment. Thanks for you site! Reply

    • Natasha
      natashaskitchen
      August 24, 2015

      That’s so cute. 🙂 Thank you for the awesome review and for taking a moment to share that beautiful scene of your kiddos enjoying the scones. 🙂 Reply

  • August 22, 2015

    Natasha, I just got done glazing them and just had to tell you that these scones are divine! The texture is so spot on and the flavor is incredible. This is going in my recipe file for many future uses. Thanks so much for sharing such a great recipe along with awesome instructions 🙂 Reply

    • Natasha
      natashaskitchen
      August 22, 2015

      That’s wonderful! Thank you for your fantastic review! 🙂 Reply

  • jenny
    August 22, 2015

    Thanks for the recipe! I love scones, especially soft flaky ones. If I were to substitute the cranberry and orange and wanted blueberry ones, do you know the proportions for that? My hubby isn’t into raisins or cranberries. Won’t eat it. (More for me tho 🙂 Reply

    • Natasha
      natashaskitchen
      August 22, 2015

      You can use about 1 cup of fresh blueberries instead. I’d suggest trying lemon juice in the glaze because blueberries and lemon work well together. You can omit the orange zest. Also, try just a pinch of cinnamon in the scones because cinnamon and blueberries love each other. Let me know how you like it! Reply

  • LAna
    August 21, 2015

    These scones turned out great!! Thank you Natasha!!! You ROCK!!!!!! Reply

    • LAna
      August 21, 2015

      Oh and I forgot to brush the scones with heavy cream, but they were great even without it. Reply

      • Natasha
        natashaskitchen
        August 22, 2015

        Thanks for sharing! 🙂 Reply

    • Natasha
      natashaskitchen
      August 22, 2015

      I’m so happy you loved them! Thanks for the awesome review! 🙂 Reply

  • Yana L
    August 21, 2015

    I just made them and they’re cooling down before I glaze them. I did not have any heavy cream so I’ve used same amount of milk instead and they still taste delicious and look just like yours, however, I would add maybe 1-2 tbsp more of sugar next time. Also I’ve used butter straight out of freezer, didn’t had any in the fridge at the moment. Thank you for sharing this delcious easy recipe, I must go make a cup of latte now 🙂 Reply

    • Natasha
      natashaskitchen
      August 21, 2015

      I’m so happy you enjoyed the recipe! A scone and a latte sounds wonderful right now! Reply

  • Angelika
    August 20, 2015

    Looking forward to making these! Can I use mandarin zest instead of orange? Reply

    • Natasha
      natashaskitchen
      August 20, 2015

      I think mandarin zest would work fine. I hope you love the scones! Reply

  • August 20, 2015

    I can’t wait to try this recipe out. I haven’t dipped into making scones just yet. Especially since I just mastered baking cookies. But this would be a perfect thanksgiving brunch dish for sure! Reply

    • Natasha
      natashaskitchen
      August 20, 2015

      I think you’ll be surprised at how easy scones are to master and once you have a good master recipe, you can change them up in so many different ways and even make savory scones! Reply

  • Diana
    August 19, 2015

    OMG these are so good!!! And the smell…. Just wow. I made them with milk cause I didn’t have heavy cream but they are still so so so soooooooo good ;P ;P ;P ;P ;P ;P thank you for an amazing recipe. Kids just had these as a snack before bedtime with a glass of milk. What can I say except they are some very happy kids!!! Reply

    • Natasha
      natashaskitchen
      August 19, 2015

      Hi Diana! Its great to know that these work well with milk! Thank you so much for the awesome review :). I’m so happy your children went to sleep happy Reply

  • August 19, 2015

    My family loves cranberry orange scones! It’s like our go to treat with tea and coffee 🙂 Next time I set out to make a batch, I’ll be sure to give your recipe a try 🙂 Reply

    • Natasha
      natashaskitchen
      August 19, 2015

      I agree it pairs really well with coffee and tea! Mmm now I have to go make some more coffee 😉 Reply

  • August 19, 2015

    Omg, exactly what my heart desires 🙂 Reply

    • Natasha
      natashaskitchen
      August 19, 2015

      Wish I could bring some to you on our trip! Reply

  • August 18, 2015

    Cranberry and Orange is such a great combination! Perfect for these light and wonderful scones =) Reply

    • Natasha
      natashaskitchen
      August 18, 2015

      Thanks Shelby! They taste wonderful together and I hope you love them 🙂 Reply

  • August 18, 2015

    Scones are the quickest, most enjoyable thing to bake fast for breakfast. They’re my weakness, esp if they’re really buttery.

    Orange + cranberry is a great pairing.
    Can’t wait to try these! Reply

    • Natasha
      natashaskitchen
      August 18, 2015

      Thank you! I agree they are a great breakfast treat! I tend to eat too many of them 😉 Reply

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