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Best Cranberry Orange Cream Scones Recipe

I’m sharing my favorite and my best Cranberry Orange Cream Scones recipe. Because it feels downright selfish to keep it to myself any longer. And they are so EASY that pretty much anybody (everybody!) can make them – even the kiddos.

History of Scones

Easy Cream Scones Recipe

Did you know that scones actually trace their origins back to Scotland? Aye, ’tis a fact. They were first mentioned there in the early 16th century. Originally, they were made with oats and cooked on a griddle, similar to today’s oatcakes. Over time, the recipe evolved to include wheat flour, butter, and leavening agents like baking powder or soda, resulting in the fluffier, more commonly known version. Eventually, scones gained popularity throughout the British Isles and beyond. By the 19th century, they’d become a staple of afternoon tea culture in England. Today, scones come in various flavors and are enjoyed worldwide, often served with jam, clotted cream, or butter. They remain a beloved treat for tea-time gatherings and breakfasts alike.

Cream Scones

Scones are a tricky pastry to make. Specifically, they give the appearance of being super easy, but can often come out of the oven dry and dense. My best scones have all been cream scones, which skip butter and streamline the whole process. They’re easier to make and come out tender and moist every time.

Cranberry Orange Cream Scones

At first, I came across this method while working my way through The King Arthur Baking School cookbook, which is easily one of the best baking-related books I own! After making their standard recipe several times, I was ready to experiment. This was the first alteration of the original that I tried. And it is still my favorite. I use dried cranberries, and actually roughly chop them. Alternatively, though, you can definitely use fresh cranberries. Because the dough is hydrated with cream, the juices of the cranberries shouldn’t pose a problem in the finalized scone.

Perfect Scones Every Time

If you don’t already own silicone baking mats, I HIGHLY recommend them! They ensure a non-stick surface and are cheaper than continually using parchment paper. The set I bought includes not just standard baking sheet mats, which I use for everything from bread to cookies, but also 8″ round and square mats, which are so convenient when making other desserts like a cake, brownies, or cornbread! For these scones, using a silicone mat instead of parchment paper ensures that the bottoms are dry and lightly toasted. Conversely, parchment paper will sometimes leave the bottoms of your baked goods moist and sticky.

Cranberry Orange Scones

Best Cranberry Orange Cream Scones Recipe

5 from 2 votes
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American, British
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 people
Calories: 339kcal
Author: Alecia Stanley

Equipment

Ingredients

  • 2 ½ c. all-purpose Flour
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 1 tbsp Sugar (+ more to sprinkle on top)
  • ½ c. dried Cranberries (you can sub fresh cranberries, if you like)
  • Zest of 1 Orange
  • 1 ½ c. Heavy Cream (+ more for brushing tops)
  • 1 tbsp Orange juice

Orange Drizzle Topping (optional)

  • ½ c. Powdered Sugar
  • 1 tsp Orange Juice

Instructions

  • Preheat oven to 400° and prepare a baking sheet with parchment paper or silicone baking mats.
  • In a large bowl, combine flour, baking powder, salt, and sugar. Add cranberries and orange zest, stirring gently to coat.
  • Create a well in the middle of the dry ingredients and pour in the heavy cream and orange juice. Gently fold the dough over itself several times until all ingredients are gently incorporated. Be gentle – you want the dough to be wet and sticky all the way through, but not mashed together.
  • On a floured surface, gently shape the dough into a 6" disk. (Alternatively, if you'd prefer mini scones, make 2 slightly smaller disks.)
  • As if cutting a pizza or pie, cut the dough into 8 equal triangles. Pull the triangles apart so there is about 1" between each piece, keeping them in the shape of a circle still.
  • Lightly brush the top of the scones with extra heavy cream and sprinkle with additional sugar, if desired.
  • Bake scones for 15-18 minutes or until lightly browned. (If you're making mini scones, the cooking time will be closer to 12-15 mins.) Allow to cool slightly before topping with drizzle.

Orange Drizzle Topping (optional)

  • Whisk together powdered sugar and orange juice until a thick icing forms. You may need to add more/less juice to reach the correct consistency. Pour icing into a pastry bag (or ziplock baggie), snip the tip, and drizzle on top of cooled scones. Try not to eat them all in one sitting. 😉

Notes

This recipe was adapted from the cream scones in  The King Arthur Baking School cookbook.

Nutrition

Serving: 1scone | Calories: 339kcal | Carbohydrates: 41.1g | Protein: 5g | Fat: 16.9g | Saturated Fat: 10.3g | Cholesterol: 61mg | Sodium: 166mg | Potassium: 206mg | Fiber: 1.2g | Sugar: 9.3g | Calcium: 90mg | Iron: 2mg
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