Cranberry Orange Cream Scones

Flavored with fresh orange zest and dotted with dried cranberries, cranberry orange cream scones are an absolute dream for the holidays. These are the perfect make ahead breakfast: Prep the dough and freeze the scones overnight, then brush with cream and bake the next morning. With a soft tender crumb and drizzle of sweet orange glaze, you’ll love these bright and buttery cranberry orange scones.

Want to save this recipe?

Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Save Recipe

Pile these warm homemade scones on a platter and watch them disappear, or share them with friends and neighbors as you spread some holiday cheer.

No matter how you enjoy these cranberry orange cream scones, you’ll find them scrumptious down to the last crumb. And if you’re looking for another delicious cranberry orange breakfast idea, you may also love my bakery style cranberry orange muffins!

Key Ingredients

• Granulated sugar – Sweetens the scones. I pulse the sugar with fresh orange zest in a food processor for 1 minute to infuse the sugar with all of the natural oils from the citrus (I use this same technique in my cranberry orange shortbread cookies!).
• Orange zest and juice – Freshly grated orange zest adds bright orange flavor to the scones and the orange glaze. You’ll also use fresh orange juice in the glaze.
• Flour – Use all-purpose flour in this recipe.
• Baking powder – Gives the scones a lift! I use aluminum-free baking powder to eliminate any metallic taste.
• Salt – For flavor.
• Cinnamon – Ground cinnamon adds a touch of cozy spice flavor that pairs nicely with citrus.
• Dried cranberries – Plump dried cranberries dot the scones. If you’d like to add even more flavor or moisture to the cranberries, soak them in some fresh orange juice or warm water before using. If you prefer to use fresh cranberries, chop or quarter them so they mix more easily into the dough.
• Heavy cream – Makes the scones incredibly tender! Heavy cream adds all the fat and moisture here, no cold butter or eggs required.
• Orange glaze – Made with melted butter, a pinch of salt, orange zest, orange juice, and powdered sugar (confectioners’ sugar).

How to Make Cranberry Orange Scones

Citrus – Sweet orange zest infuses the granulated sugar (orange sugar is so delicious!), and fresh orange zest and juice add brightness to the glaze, balancing the tartness of the cranberries.

Make Scones – Combine sugar and orange zest in a food processor and pulse for 1 minute until zest is finely ground. Whisk together orange-sugar, flour, baking powder, salt, and cinnamon in a medium bowl or large bowl; stir in dried cranberries.

Drizzle 1 1/3 cups cold heavy cream over dry ingredients and fold in just until flour is incorporated and a shaggy dough forms (if needed, add remaining heavy cream to bring the dough together).

Shape and Chill Scones – Divide dough in half and turn out each section on a lightly floured surface. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and chill in the freezer for 20 minutes.

Divide into Wedges – Use a sharp knife or bench scraper to cut each circle into 7 equal wedges and pull the wedges slightly apart, leaving an inch between them. Brush wedges lightly with heavy cream and sprinkle with sugar.

Bake Scones – Bake for 16 to 17 minutes at 425°F, rotating baking pans halfway through, until scones are light golden brown. Cool for 5 minutes on baking sheets, then transfer scones to wire racks to cool completely.

Orange Glaze – To make the glaze, whisk together melted butter, salt, fresh orange zest, fresh orange juice, and powdered sugar in a small bowl until smooth. Drizzle the glaze over scones and let set before serving.

Make Ahead Scones

To make the orange cranberry scones in advance, cut each circle of dough into wedges and cover and freeze overnight. The next day, brush scones with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

For longer storage, wrap frozen scones tightly with plastic wrap and transfer to a freezer bag until ready to use. Freeze unbaked scones up to 1 month for best texture.

More cranberry orange recipes you’ll love:

• Cranberry Orange Muffins
• Cranberry Orange Shortbread Cookies
• Cranberry Orange Bundt Cake

Did you try this Cranberry Orange Scone Recipe? Let me know by leaving a comment and rating below!

Cranberry Orange Scones with Dried Cranberries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes
• Yield: 14 scones
• Category: Breakfast
• Method: Bake
• Cuisine: American

Print Recipe

Save Recipe Recipe Saved

---

Description

Flavored with orange zest and dotted with dried cranberries, you’ll love these soft and tender cranberry orange scones drizzled with sweet orange glaze! Recipe yields 14 scones.

---

Ingredients

Scones

• 3/4 cup granulated sugar
• 2 Tbsp fresh orange zest
• 3 cups all-purpose flour
• 1 Tbsp aluminum free baking powder
• 1 tsp salt
• 1/4 tsp cinnamon
• 1 cup dried cranberries
• 1 1/3 to 1 1/2 cups cold heavy cream

Topping

• 1 Tbsp cold heavy cream
• 1 Tbsp granulated sugar

Glaze

• 1 Tbsp unsalted butter, melted
• 1/8 tsp salt
• 2 tsp fresh orange zest
• 2 Tbsp fresh orange juice
• 3/4 cup powdered sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Line two rimmed baking sheets with parchment paper.
2. Make scones: Combine sugar and orange zest in a food processor and pulse for 1 minute. Whisk together orange-sugar, flour, baking powder, salt, and cinnamon in a medium bowl; stir in dried cranberries. Drizzle 1 1/3 cups heavy cream over flour mixture and fold in just until flour is incorporated and a shaggy dough forms – if needed, add 2 more tablespoons cream.
3. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
4. Cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle with sugar.
5. Bake scones for 16 to 17 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
6. Make glaze: Whisk together melted butter, salt, orange zest and juice, and powdered sugar in a small bowl. Drizzle glaze over scones and and let set before serving.
7. Store leftover scones in an airtight container at room temperature up to 2 days; rewarm in a low oven or for 15 seconds in the microwave before serving.

---

Equipment

Mixing Bowls

Buy Now →

Baking Sheets

Buy Now →

---

Notes

Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time.

Freeze unbaked scones: For longer storage, wrap frozen scones tightly with plastic wrap and transfer to a freezer bag until ready to use. Freeze unbaked scones up to 1 month for best texture.