Name: Orange Cranberry Cream Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and cubed; 1/2 cup heavy cream; 1 egg; 1 tablespoon orange zest; 1 cup dried cranberries; 1 teaspoon vanilla extract

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There’s something instantly comforting about a warm scone straight from the oven, and Orange Cranberry Cream Scones are the kind that make a kitchen feel like a cozy little bakery. The bright, citrusy lift of orange zest pairs with pockets of tart dried cranberries and a luxuriously tender crumb from the cream; every bite smells like a sunny winter morning. I love making Orange Cranberry Cream Scones when guests come for brunch or when I want a sweet, slightly tangy pick-me-up with my afternoon tea.

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These scones strike a balance between rustic and elegant — they’re simple to make but impressive to serve. The exterior gets a gentle golden edge while the inside stays soft and flaky, and the orange scent fills the house as they bake. If you appreciate baking that feels both homey and a bit festive, these Orange Cranberry Cream Scones will quickly become a favorite. For another cranberry-sweet idea that pairs well with breakfast spreads, check out this recipe I like to reference: Baked Cranberry Cream Cheese Dip.

Why you’ll love this recipe

The orange zest wakes up the sweet creaminess without being overpowering.
Dried cranberries add just the right tart chew, giving the scones personality.
The dough comes together quickly — no fuss, perfect for last-minute baking.
These scones feel special enough for holiday brunches but simple enough for a weekday treat.

How to make Orange Cranberry Cream Scones

First, get your oven preheating and your butter cold — that cold butter is the secret to flaky pockets. Next, whisk together the dry ingredients so the rising agents distribute evenly. Once you mix in the cream and egg, the dough comes together quickly; don’t overwork it or you’ll lose tenderness. After you fold in the dried cranberries and shape the dough, baking brings everything alive with golden edges and a scent of orange that’s impossible to resist.

When the scones come out of the oven you’ll notice the aroma and the light crackle on the tops — let them rest a few minutes so they set up. Finally, serve warm or room temperature; a little butter or clotted cream takes them over the top. If you want another cranberry-orange idea for cookie trays or gift boxes, take a peek at this fun twist: Chewy Christmas Cranberry-Orange Cookies.

Ingredients

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/2 cup heavy cream
1 egg
1 tablespoon orange zest
1 cup dried cranberries
1 teaspoon vanilla extract

The flour is your structure here — all-purpose works perfectly for tender scones. Sugar sweetens and helps browning; if you prefer less sweet, shave off a tablespoon without ruining the texture. The baking powder is the lift; make sure it’s fresh so the scones rise nicely.

Cold unsalted butter is crucial: when you cut it into the flour, you get pea-sized bits that create layers and flakiness as they melt in the oven. If you need a dairy-free substitute, use a plant-based butter that’s firm and chilled, and swap the heavy cream for full-fat coconut milk for the best texture. The heavy cream and egg make the dough rich and tender — you don’t want to skip those unless you’re adapting the recipe. Dried cranberries add tart pops; if you like a softer bite, soak them in warm water or orange juice for 10 minutes and drain. The orange zest is what ties everything together, giving the scones a lively citrus aroma that complements the cranberries.

If you want to experiment, try substituting half the all-purpose flour with a pastry flour for an even more delicate crumb. For a lower-sugar version, replace half the sugar with a granular sweetener like Swerve, but keep the total quantity similar to maintain texture.

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. In a separate bowl, mix together the heavy cream, egg, orange zest, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the dried cranberries. Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut into wedges or use a biscuit cutter to cut out rounds. Place on the prepared baking sheet and bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.

Start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment — this keeps the bottoms from over-browning and makes cleanup easy. Whisk the flour, sugar, baking powder, and salt in a large bowl so the dry ingredients are evenly combined; this ensures each scone rises and tastes the same.

Next, cut in the chilled butter until the mix looks like coarse crumbs with some pea-sized pieces; those bits give you flaky layers. In a separate bowl, whisk the heavy cream with the egg, orange zest, and vanilla until smooth — this is when it starts to smell amazing. Pour the wet mix into the dry ingredients and stir just until everything comes together; overmixing makes tough scones, so stop when you see most of the flour incorporated.

Gently fold in the dried cranberries, keeping the dough light and flaky. Turn the dough onto a lightly floured surface and pat it into a circle about an inch thick — don’t worry if it feels a bit shaggy. Cut the dough into wedges or use a biscuit cutter for rounds and place them a little apart on the prepared baking sheet. Bake for 15–20 minutes until the edges turn golden and a toothpick comes out clean. Give them a minute or two to cool so they set up, then serve warm for the best texture.

How to serve Orange Cranberry Cream Scones

Orange Cranberry Cream Scones shine at brunch, tea time, and holiday breakfasts. Arrange them on a platter with small bowls of clotted cream, softened butter, and a sharp marmalade for contrast. They look beautiful with the cranberry’s red dots against a golden surface, and the orange zest gives a subtle citrus sheen that makes them feel special.

For a cozy breakfast, serve one with a smear of cream cheese and a drizzle of honey. At holiday gatherings, pair the scones with spiced cider or a bright coffee blend to complement the citrus and berry notes. If you’re plating for guests, scatter a few extra dried cranberries and some thin orange slices on the board to echo the flavors.

How to store Orange Cranberry Cream Scones

Store leftover Orange Cranberry Cream Scones in an airtight container at room temperature for up to two days; they stay tender this way. For longer storage, refrigerate for up to a week, but bring them to room temperature or warm them slightly before serving to refresh the texture.

To freeze, wrap each scone tightly in plastic wrap and place them in a freezer bag for up to three months. Reheat frozen scones in a 350°F (175°C) oven for 8–12 minutes, or microwave for 20–30 seconds for a quick warm-up — reheating in the oven gives you a crisper edge, while the microwave keeps them soft.

Tips for perfect Orange Cranberry Cream Scones

Keep the butter cold until the moment you cut it into the flour; warm butter ruins the flaky texture.
Don’t overmix once you add the wet ingredients — stop as soon as the dough holds together.
Zest oranges with a microplane for the freshest, most intense orange flavor.
If the dough feels too sticky, chill it for 15 minutes rather than adding more flour; this keeps the crumb tender.
For even baking, aim to make scones roughly the same size and give them space on the pan so air circulates.

If you like to build a full cranberry-orange spread, try pairing your scones with savory dips or spreads — I often include a cheese board so guests can mix sweet and savory. For more ideas that combine cranberries and cream cheese in a playful way, I sometimes glance at this recipe for inspiration: Cranberry Pinwheels with Cream Cheese, Feta & Herbs.

Variations

Lemon Cranberry: Replace orange zest with lemon zest for a brighter, sharper flavor. The scones become tangier and pair beautifully with raspberry jam.
White Chocolate Orange Cranberry: Fold 1/2 cup chopped white chocolate into the dough for a sweeter, dessert-like scone. The white chocolate melts into little pockets of creamy sweetness that contrast nicely with the cranberries.
Gluten-Free Orange Cranberry Cream Scones: Use a 1:1 gluten-free flour blend with xanthan gum included. Chill the dough slightly and treat it gently to avoid a crumbly result.
Vegan/Dairy-Free Option: Substitute chilled vegan butter and use full-fat coconut milk in place of heavy cream, and whisk in a tablespoon of aquafaba (chickpea liquid) in place of the egg to help bind. The texture will be slightly different but still delicious.

FAQs

Q: Can I use fresh cranberries instead of dried in Orange Cranberry Cream Scones?
A: You can, but fresh cranberries add more moisture and tartness. If you use fresh, toss them in a little flour to prevent sinking and consider reducing the cream by a tablespoon or so to keep the dough from getting too wet. The scones will be more tart and slightly denser.

Q: How do I make my Orange Cranberry Cream Scones extra tender?
A: Keep your butter cold, don’t overmix, and handle the dough as little as possible. Letting the dough rest briefly in the fridge before cutting will also relax the gluten and give you a more tender crumb.

Q: Can I prep the dough ahead of time?
A: Yes — you can mix the dough, shape it into a disc, wrap it tightly, and refrigerate for up to 24 hours. Bake straight from the fridge, adding a minute or two to the bake time if needed. This is great for morning prep.

Q: Why didn’t my scones rise much?
A: Check the freshness of your baking powder; old baking powder loses potency. Also, overmixing or using warm butter can prevent proper lift. Make sure the oven is fully preheated so the scones get an initial burst of heat.

Conclusion

I hope these Orange Cranberry Cream Scones inspire a cozy morning or a festive gathering — they’re one of those recipes that feel both comforting and a little celebratory. The bright orange zest, tart cranberries, and rich cream combine into a scone that smells like sunshine and tastes like home. If you love this Orange Cranberry Cream Scones, save it for later or share it with someone who’d enjoy it too, and take a look at other takes on this flavor combination like this Orange, Cranberry Cream Scones – In Cookie Haven or this practical version, Incredibly Easy Cranberry Orange Scones – Budget Bytes, for further inspiration and tips.

Orange Cranberry Cream Scones