Cranberry Orange Cream Scones

$1.94 recipe / $0.11 each
by Beth - Budget Bytes
4.97 from 30 votes
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One of my favorite things about winter is cranberry-orange everything. That flavor combo is like a little bright spot in the middle of the cold harsh winter, and I can’t get enough. I decided to make my favorite mini two-bite cream scones in this classic flavor combo to give as edible gifts, but unfortunately not enough of them lasted through the night. *whistles innocently* Luckily, if you do want to pace yourself with these too-easy-to-pop-into-your-mouth Cranberry Orange Cream Scones, they freeze great. Keep them in a gallon-size freezer bag and thaw one or two at a time “as needed.” LOL They thaw quickly at room temperature.

Glazed Cranberry Orange Cream Scones on a cooling rack.

The Easiest of Easy Baked Goods

I love these cream scones because they really couldn’t be any easier to throw together. Heavy whipping cream replaces the use of butter, so you don’t have to worry about the arduous task of working butter into dry flour. Just stir everything together and go! So if you think you can’t bake, definitely give these cranberry orange cream scones a try.

Yes, You Must Use Heavy Whipping Cream

Or heavy cream. Milk or other milk substitutes will not work for this recipe because they do not contain enough fat. Heavy whipping cream and heavy cream both contain over 30% fat, which replaces the need for butter in this recipe. The fat keeps the scones deliciously light, tender, and moist. Using a lower fat liquid will produce heavy, dense, and dry scones.

A hand taking one Cranberry Orange Cream Scone from the batch on a cooling rack.

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Cranberry Orange Cream Scones

4.97 from 30 votes
These incredibly easy cranberry orange cream scones stir together in minutes and make the most delicious little companion for your morning coffee.
A hand taking one Cranberry Orange Cream Scone from the batch on a cooling rack.
Servings 18 mini two-bite scones
Prep 10 mins
Cook 15 mins
Total 25 mins

Ingredients

  • 1 small orange ($0.42)
  • 1.25 cups all-purpose flour (plus some for dusting) ($0.13)
  • 3/4 cup powdered sugar, divided ($0.05)
  • 2 tsp baking powder ($0.08)
  • 1/2 tsp salt ($0.02)
  • 1/3 cup dried cranberries ($0.29)
  • 1 cup heavy whipping cream ($0.78)
  • 1/2 tsp vanilla extract ($0.07)

Instructions 

  • Preheat the oven to 400ºF. Use a zester or small-holed cheese grater to zest the orange. Squeeze the juice into a separate small bowl. Set the zest and juice aside.
  • In a large bowl, stir together the flour, 1/4 cup of the powdered sugar, baking powder, salt, and dried cranberries.
  • Stir 1/2 tsp of the orange zest and the vanilla extract into the heavy whipping cream. Pour the cream mixture into the bowl of dry ingredients and stir them together until a sticky ball of dough forms.
  • Generously dust a clean work surface with flour, then scrape the dough out of the bowl onto the work surface. Divide the dough into three pieces and shape each piece into a disc, about 3-inches in diameter and about 1/2-inch thick. Cut each disc into six wedges.
  • Place the cut scones onto a baking sheet lined with parchment paper. Bake the scones for 15 minutes, or just until they begin to turn slightly golden brown on the edges. Allow the scones to cool completely after baking.
  • While the scones are baking or cooling, stir together the remaining 1/2 cup powdered sugar with 1 Tbsp of the orange juice (or just enough to make a thick glaze) and another pinch of orange zest.
  • When the scones are completely cool, drizzle the orange glaze over top and serve.

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Nutrition

Serving: 1ServingCalories: 114.51kcalCarbohydrates: 13.92gProtein: 0.88gFat: 5.34gSodium: 136.68mgFiber: 0.35g
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How to Make Cranberry Orange Cream Scones – Step by Step Photos

Zest and Juice an Orange

Begin by preheating the oven to 400ºF. Use a zester or small-holed cheese grater to zest the orange, then squeeze the juice into a small bowl. Set the zest and juice aside.

Mix Dry Ingredients for Cranberry Orange Cream Scones

In a large bowl, combine 1.25 cups all-purpose flour, 1/4 cup powdered sugar, 2 tsp baking powder, 1/2 tsp salt, and 1/3 cup dried cranberries.

Add Wet Ingredients for Scones

Stir about 1/2 tsp orange zest and 1/2 tsp vanilla extract into 1 cup heavy whipping cream, then pour the cream into the bowl of dry ingredients.

Wet Scone Dough

Stir the wet and dry ingredients together until they form a sticky dough.

Shaped and Cut Scones

Scrape the dough out of the bowl and onto a well-floured work surface. Divide the dough into three pieces, then shape each into a disc about 3-inches in diameter and about 1/2-inch thick. Cut each disc into six wedges.

Cranberry Orange Cream Scones Ready to Bake

Place the cut scones on a baking sheet lined with parchment paper.

Baked Cranberry Orange Cream Scones

Bake the scones for about 15 minutes, or just until they begin to turn golden brown on the edges. Let the scones cool completely.

Orange Glaze

While the Cranberry Orange Cream Scones are baking or cooling, stir together the remaining 1/2 cup powdered sugar with 1 Tbsp of the orange juice and another pinch of the orange zest.

Cranberry Orange Cream Scones being glazed.

Once the scones are completely cooled, drizzle the orange glaze over top, then serve! 

TRY THESE OTHER SCONE RECIPES:

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  1. When I was reading the directions, I thought you said to squeeze the orange juice into the bowl with the zest….so when I went to make the frosting, it was all mixed together and too bitter so I had to start over with that which really stunk. If I had looked at the pictures, I would have seen them separated, but I don’t have time for that in the mornings. Maybe you could make that part of the written instruction a little more clear so someone else doesn’t make the same mistake. The scones turned out well. Mine were done at about 11 minutes. I do feel like the scone to frosting flavor ratio is a little off so if I make them again, I think I’ll make extra frosting and dip them while they’re hot to get some of the flavor to soak in and then add more on top once they’re cooled. Do you think I could add some of the orange juice to the batter? If I do, what other ingredient would I have to increase to counteract that? 

    1. Thanks for pointing that out, I just edited the directions for clarity! :) If you add juice to the batter it will change the ratio of wet to dry, so you’d need to add more flour. But adding more flour will then change the ratio of flour to fat, which affects the softness of the scone. So unfortunately there’s no easy answer there, it’s something you’ll need to experiment with to see what works.

  2. I followed the recipe exactly and ended up with little morsels of deliciousness. So, I made them again just brushing the tops with some of the cream mixture and sprinkling with coarse sugar and they turned out well too. A wonderful, easy recipe with guaranteed professional looking scones!

  3. This recipe was so fuss-free that I was amazed at how lovely these turned. out.  The crumb was so tender and delicate — yet the recipe couldn’t be easier.

  4. Yum! I don’t do a lot of baked goods but decided to give this a try since scones are so easy to make.

    For anyone wondering if it’s possible to make this dairy free, the answer is YES. I used some canned Coconut Cream (usually located in the Asian aisle) after I learned it can be used to make vegan whipped cream. It turned out great! I just dumped the can into a bowl and mixed with a hand mixer for about 20 seconds, due to the fat separating from the liquid in the can. I then measured out a cup. I feel like I did have to add a little more flour than the recipe called for, but only a tablespoon or two I til I felt like the dough consistency matched the photos. It made the recipe more expensive to make, but that comes with the territory when you have dietary restrictions unfortunately.

  5. LOVE this recipe! I made them twice and then decided to nix the orange zest/juice and replace the cranberries for cherries. Turned out great! Thank you for this simple and easy scone recipe!