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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?
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!!😆😁☺😆
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.
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
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!
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 ?
I used cold eggs. I hope you love the scones!
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 🙂
I haven’t tried with fresh cranberries. Thanks so much for sharing that with me. I’m trying that next! 🙂
Am doing baked goods for a fall boutique. Can the scones be frozen and glazed when thawed?
Linda, I never tried freezing scones before so can’t really say how it will effect the texture.
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!
Thank you for the great review Tanya and you are welcome :).
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!
Tonia, thank you for the great review, reading your comment is making me crave some scones :D.
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
Scones are slightly more cake like in consistency and typically have some sugar in them as biscuits usually do not.
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.
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!
Just made these, kids are devouring them as I comment. Thanks for you site!
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. 🙂
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 🙂
That’s wonderful! Thank you for your fantastic review! 🙂
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 🙂
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!
These scones turned out great!! Thank you Natasha!!! You ROCK!!!!!!
Oh and I forgot to brush the scones with heavy cream, but they were great even without it.
Thanks for sharing! 🙂
I’m so happy you loved them! Thanks for the awesome review! 🙂
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 🙂
I’m so happy you enjoyed the recipe! A scone and a latte sounds wonderful right now!
Looking forward to making these! Can I use mandarin zest instead of orange?
I think mandarin zest would work fine. I hope you love the scones!
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!
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!
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!!!
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
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 🙂
I agree it pairs really well with coffee and tea! Mmm now I have to go make some more coffee 😉
Omg, exactly what my heart desires 🙂
Wish I could bring some to you on our trip!
Cranberry and Orange is such a great combination! Perfect for these light and wonderful scones =)
Thanks Shelby! They taste wonderful together and I hope you love them 🙂
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!
Thank you! I agree they are a great breakfast treat! I tend to eat too many of them 😉