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Cranberry Orange Cream Scones

Cranberry Orange Cream Scones

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


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



  • 3/4 cup sugar
  • 2 Tbsp orange zest
  • 3 cups 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


  • 1 Tbsp cold heavy cream
  • 1 Tbsp sugar


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


  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 scones in an airtight container at room temperature up to 3 days; rewarm in a low oven or for 15 seconds in the microwave before serving.


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.

Keywords: Cranberry, Orange, Cranberry Scones, Cream Scones