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

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.