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These Easy Orange Cranberry Scones are melt-in-your-mouth delicious and can be made ahead. Pop them in the oven just before serving, for easy entertaining!
I've been anxiously waiting for oranges and cranberries to appear at the market. I had the idea a while ago for a recipe for some easy orange cranberry scones and couldn't wait to try it out. I knew they would be easy and delicious because I was basing it on my Maple Pecan Scones recipe and that's been such a winner both here at The Café as well as with you, our readers.
If you check out the comments on the Maple Scone post you'll see how everyone who's tried this recipe has been super impressed with the delicious results. The recipe involves a magical (and ridiculously easy) technique that eliminates one of the more time consuming aspects of making scones. If you're familiar with our other ridiculously easy scone and biscuit recipes, feel free to skip the explanation below. If you're new here, you won't believe how easy it is and what fabulous results it brings.
This is how it works. About 15 minutes before mixing up your scones, you'll place a cup of cream in the freezer to get really cold. You'll also melt a stick of butter (I do this in the microwave, but it can also be done on the stovetop) and let it cool a bit.
During the 15 minutes, stir together your dry ingredients in a mixing bowl and add chopped cranberries and orange zest. Then, pull the cream out of the freezer and combine it with the melted butter.
As you stir this mixture with a fork you'll see the magic occur, right before your very eyes. As the slightly warm butter meets the cold, cold cream, little globules of butter are suspended in the cream. This mixture is then combined with the dry ingredients which has the same effect as the traditional method of "cutting the butter into the flour. It forms little pockets of butter in the dough which expand when baked and forms flaky, buttery layers of deliciousness. See what I mean? Magical!
These easy orange cranberry scones are drop scones. That means there's no rolling, kneading or cutting involved. You simply mix up the dough and drop scoops of it onto a baking pan. So, so easy! Ridiculously easy!
The best way to chop cranberries
The only thing that can be a little tricky about this recipe is chopping the cranberries. Fresh cranberries are delicious but biting into a whole cranberry in a muffin or scone can be a little too much. Chopping them helps distribute the flavor throughout the scones. But chopping something that’s small, round and firm can be difficult. The little round balls like to go flying everywhere but on the chopping board!
So what's the secret? There are two easy ways to chop cranberries. One is with a mini-chopper or food processor. Just throw them in, pulse a few times and you're done. I prefer to use my Vidalia Chop Wizard. I just put a handful of cranberries on the cutting grid, bring the top down in contact with the berries and give it a good firm whack. Voila! Nicely chopped cranberries.
I love my Vidalia Chopper. It's a little kitchen workhorse and timesaver for me and it's compact and easy to store between uses. I use it for chopping carrots, onions, potatoes, celery, squash, apples, pears and so much more. The bowl (base) of the chopper has measuring marks so you can measure your chopped fruits or veggies as you go.
I replace my Vidalia chopper every few years as the blades get dull or it just wears out from so much use (or you might say, abuse). But they're reasonably priced and definitely worth it. Here's a collage of the chopper in action, chopping an onion.
If you don't have a food processor and don't want to invest in a chopper, I would suggest cutting each cranberry in half and then chopping them with a sharp chef's knife. Halving them prevents the round berries from flying all over your kitchen.
These easy orange cranberry scones have a double dose of delicious orange flavor. There's bright, vibrant tasting orange zest in the scones and fresh orange juice in the simple three-ingredient glaze. You'll need one plump, juicy orange which are beginning to show up right now at the market. I like to use navel oranges as they're sweet and don't have any seeds, but any good orange will work.
Got some company coming? That's one of the best things about these scones. They can be made ahead and popped into the freezer before baking. When it's time for a nice breakfast or brunch with family or friends, they can go right from the freezer to the oven. No one will know that you weren't up at the crack of dawn, slaving over homemade scones!
Café Tips for making these Ridiculously Easy Orange Cranberry Scones
- I like to use a cookie scoop for portioning out these scones. It helps to make them consistent in shape and size. Most of the time, I use a #16 scoop which holds 4 tablespoons of dough - a perfect size scone! You could also use a large spoon to make mounds of dough. If I want larger scones, I use a one-third cup ice cream scoop (#12).
- I spray my cookie scoop with a non-stick cooking spray, which makes scooping up the scones really easy.
- I like to refrigerate my scones for at least 10-15 minutes before baking. This helps them to keep their shape in the oven. If you want to make them farther in advance, that's fine too. They can be refrigerated for several hours before baking. Any longer than that, I would pop them in the freezer.
- If fresh cranberries aren't available, you can make this recipe with dried cranberries. Use ¾ cup though as dried cranberries are more concentrated.
- This batter is quite thick. You'll want a sturdy spatula or wooden spoon to stir it. At first, it might seem like all the flour mixture will not be incorporated, but keep going. All of a sudden it will be all mixed in. Don't be tempted to add more liquid.
- If your cream mixture doesn't form the "clumps", your cream probably wasn't cold enough. You can stick the whole mixture in the freezer for another 5-8 minutes, then stir with a fork and you should see the clumps.
- You don't want to overmix scone dough. That being said since these scones don't get kneaded, be sure to make sure all of the flour at the bottom of the bowl is incorporated into the dough before scooping up the scones.
- In lieu of the orange glaze, these scones would also be delicious drizzled with the Maple Glaze from this post.
- You can make these scones several hours ahead of time. Just scoop them up onto your sheet pan, cover them with plastic wrap and pop the whole tray into the refrigerator. When ready to bake, transfer to the oven and bake as directed. They may take a minute or two longer.
- You can also make these Orange Cranberry Scones and freeze them, unbaked. Pull as many as you want out of the freezer and bake as directed, adding a few extra minutes to the total baking time. You want to look for a pretty golden brown color.
Thought for the day:
So we fix our eyes not on what is seen,
but on what is unseen,
since what is seen is temporary,
but what is unseen is eternal.
2 Corinthians 4:18
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
These Ridiculously Easy Orange Cranberry Scones are melt-in-your-mouth delicious and can be made ahead. Pop them in the oven just before serving for easy entertaining!
- 1 cup heavy cream
- 8 tablespoons butter
- 2 cups all-purpose flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- zest of 1 orange
- 1 ¼ cups chopped fresh cranberries
- 2 cups powdered sugar
- 1 tablespoon milk or half and half
- 3 tablespoons fresh orange juice maybe a bit more
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For the scones:
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Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven.
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Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer for about 10 minutes.) Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
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Whisk flour, baking powder, sugar, zest and salt in a medium-size bowl. Add the chopped cranberries (see the note above in the post on chopping cranberries) and stir to combine.
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After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
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Add butter/cream mixture to dry ingredients and stir with a rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl. The batter will be very thick, like cookie dough. Don’t over mix it, but you do want all the little flour bits to be incorporated.
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Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. Space the scones at least 2-inches apart to allow for some spreading.
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Refrigerate scones for at least 15 minutes or up to an hour. If you don’t have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.
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Bake for 20-22 minutes or until light golden brown. Transfer to a wire cooling rack.
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For the glaze:
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While the scones are baking, make the orange glaze. Combine the powdered sugar, milk (or half and half) and orange juice in a medium-size bowl. Whisk well until smooth to make a thick, but drizzle-able glaze. (If the glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)
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Drizzle glaze over scones. If you can wait, let scones sit for 15 minutes to let glaze set before serving.
See Café Tips above in post for further instructions, substitutions and detailed tips.
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Cindy says
My first time making scones and these were VERY good! A little crispy on the outside with just the right amount of sweetness. I used dried cranberries since I had them on hand. I did not make the full amount of glaze. I used 1/2 cup powdered sugar, some fresh orange juice and a little cream & it was plenty for us. I drizzled the glaze right after putting on the cooling rack and let them sit 15 minutes. Great!!
I'd like to try the maple, too and wondering if the drop method can be used for those as well...even though the blog says to form a circle and cut??
Chris Scheuer says
Hi Cindy, so happy you enjoyed this recipe.
Regarding your question, yes, you can definitely make the maple pecan scones as drop scones!
Cindy says
Awesome! I’ll be trying that one soon! Loved the frozen unbaked scone I baked a day or two later. Just as delicious. Taking some to a brunch tomorrow! Yum!
Chris Scheuer says
Enjoy, Cindy!
Norma says
I made these today. So so good. I love the simplicity and how delicious they are. Any of your recipes that I have made are always fantastic. Thank you for sharing all these delicious recipes. My hubby thanks you too! 😉
Chris Scheuer says
Thanks so much, Norma!
Tahseen says
I made these beauties today. It was my first attempt and I am glad that they turned out to be great. Crispy on outside and moist on inside. Will definitely try again. Thanks for the recipe. Made these with dried cranberries and blueberries.
Chris Scheuer says
Awesome! Thanks for letting us know, Tahseen!
Barbara says
Chris
I am lactose intolerant. Can’t use cream. Any suggestion? If I just use lactose free milk will it ruin the whole thing?
Thanks
Barbara
Chris Scheuer says
Hi Barbara, I would try it with lactose-free milk that is high in fat for best results.
Jennifer says
These Cranberry Orange Scones are wonderful! I’m making them for a second time this week because I’ve been craving them! Thanks for the great and easy recipe.
Chris Scheuer says
I'm so glad, Jennifer! Thanks for letting us know!
Missy Hand says
Hi, Chris. I discovered your site while searching for scone recipes. I was hosting a formal ladies’ tea fundraiser for our church, and since attendance was to be close to 100 ladies, the ‘ridiculously easy’ description caught my attention. I LOVE scones, but I rarely make them because they seem to take too much effort cutting in the cold butter, often with less than stellar results. These orange cranberry scones were my trial run, and I was surprised and delighted to discover that they really lived up to their description of ridiculously easy! And they were delicious to boot. Win-win! They made the cut for the tea, as did the maple pecan ones. Now I’m your biggest fan! I have to tell everyone about your easy technique for the butter (and how to get the seeds out of the pomegranate 😉). Many of your recipes are family favorites now...the cheddar chive biscuits, the 8 minute caramels, and more.
Thanks for sharing with us all the delicious recipes, great tips and lovely presentations. You’re a blessing to others!
Chris Scheuer says
I love that, Missy! Thank you so much for sharing! 💕
Pam Boggs says
Sounds great. Can’t wait to make Cranberry Orange and Maple Pecan Scones! Look so yummy, but have to get a couple items that I am missing before I can start.
Chris Scheuer says
Hope you enjoy them, Pam!
Maryse says
So delicious, exactly what I was looking for. I used half one-for-one flour and half all-purpose flour because I bake for someone with gluten sensitivity. Next time I'll try all one-for-one and it should be fine. Thank you for the great recipe!
Chris Scheuer says
Yay! Thanks for sharing your results, Maryse.
Linda G. says
Will this recipe work using half & half in place of the heavy cream?
Chris Scheuer says
Hi Linda, you could sub half and half although the scones won't be as moist and tender.
Sal says
As always simply easy and delicious. I doubled the recipe substituted with 1 cup whole wheat. Sprinkled and mixed 1/2 the sugar directly to the diced Cranberries.
D E L I C I O U S!
Chris Scheuer says
Thanks for your review, Sal! So glad you enjoyed them 🙂
Susan says
This recipe is wonderful!!!! I have never made or even eaten scopes before but my husband loves them so I thought I would make some for him. I love these cranberry orange scones and plan to make the Maple Pecan Scones tomorrow. So easy and so yummy.
Nancy Hawkins says
These are delicious! I just started making these and the Maple Pecan Scones. Thank you. I have a question. Do these also do well if you make them in one large circle and cut them similar to the Maple Pecan Scones? I was wondering why the are scooped instead of cut. Thanks for your assistance!
Chris Scheuer says
Hi Nancy, so happy you've enjoyed these scones. You can definitely make these in a circle. Sometimes, I'm just a little lazy so I scoop them instead of cutting them. 😂
Vicki says
Absolutely fabulous
Chris Scheuer says
Thanks, Vicki!
Diana says
Love this recipe! Can I use regular milk instead of heavy cream if I don’t have it?
Chris Scheuer says
Hi Diana, milk will not work well in scones. You need the fat to create a moist texture. You might want to go with another recipe if you don't have any cream.
Deb C says
I had to use up some leftover cranberries and found this recipe so I thought I'd give it a whirl. What a great find. These were delicious. Thanks for sharing!
Chris Scheuer says
You're welcome! Thanks for sharing your results, Deb. 💕
Tracey says
These are delicious. To quote my fiancé, , “You can make these all the time. This is a great recipe.” Thank you for sharing. It was easy to follow and I am very happy with the results.
Chris Scheuer says
Haha! I love it! Thanks so much for sharing your results, Tracey!
Isabel says
I have to say that these scones are the best scones I have ever had. They are so moist and delicious. My family loved them as well. Thank you so much for sharing this delicious recipe.
Chris Scheuer says
You're welcome, Isabel! So happy you enjoyed them!
Celia Cocherell says
Thank you for the easy and delicious recipe! We ate them so fast that I didn’t take a picture! I’m making more this weekend.
Chris Scheuer says
Haha! I totally get it! Thanks for sharing your results!
Karen Henderson says
The best scones I have ever made - melt-in-your mouth delicious! I used (thawed) frozen cranberries, but only half the glaze. I’m sure they would be great even without icing them. I liked them so well, that three days later I made them using whole fresh blueberries and lemon zest and juice - equally good! Can’t wait to try the maple pecan recipe. I’ve recommended your site to friends and will be trying many more of your recipes. Thanks!
Chris Scheuer says
Thanks so much, Karen! 💕 I appreciate you taking the time to share your results and sharing our website with friends!
Jan says
Holy Mackerel! Best scones I’ve EVER had....even compared to the ones I’ve tasted in England and The Empress Hotel in Vancouver!
Chris Scheuer says
Alright! That's an awesome review, thanks Jan!
JB says
Thank you for this recipe. Just wondering...will this recipe work using full fat Greek yogurt and do you think the unbaked form would freeze and bake well?
Chris Scheuer says
Hi JB, you could make these scones with yogurt but the texture will be quite different, more like biscuits than melt-in-your-mouth scone texture.
Sharon says
Can frozen cranberries be used?
Chris Scheuer says
Yes!
Cynthia says
Loved these scones! Getting ready to make them a second time. How long do you cook them if going straight from the freezer? Also, to the person that made 30 mini scones, how long should those cook?
Chris Scheuer says
If you're going to bake them from the freezer you'll need to give them 3-5 extra minutes. Watch them towards the end and pull them when they're a pretty golden brown.
Nicole says
Hi,
Can we use dried cranberries!? Its April and I’m in mood for a fall treat!!
Chris Scheuer says
Yes, dried cranberries would be delicious
Elsa says
Chris, I’ve made these scones a number of times and love them but they don’t look like yours. I use an ice cream scoop and when baked they aren’t rounded, they are more flat, what am I doing wrong? Should I be putting another scoop of dough over the first one?
Chris Scheuer says
Hi Elsa, I think that your butter/cream mixture probably gets too warm. You would try refrigerating the mounds for a bit before baking.
Elsa says
I take them out of the freezer at bake them immediately.
Carol says
Hi Chris,
Just wondering if I drizzle the glaze while they are still warm or wait till they have completely cooled? Doing a trial run before a spring luncheon and just about ready to pop in the oven.
Chris Scheuer says
Hi Carol, sorry, I was out of town and didn't get to this till now. I usually let them cool just a bit before glazing.
Elsa Moore says
I made these cranberry/orange scones this morning. I like to freeze the chopped cranberries in individual bags, the fact that I can pop them in the oven right out of the freezer. I did not ice them this morning, instead served them with the cranberry/orange Christmas marmalade, perfect combination. Thanks again for all your wonderful recipes.
Elsa
Chris Scheuer says
Thanks so much, Elsa! What a great tip!
Rebekah says
Wonderful scones! Meltingly tender and so tasty. I can't wait to try some variations...apricot, dried cherry? I had to make and bake the same morning so the extra chilling step took a bit more time, but well worth it for the pretty rounded shape. I made 30 mini scones with a smaller cookie scoop, perfect for a brunch buffet.
Chris, I recommend your site to many of my cooking friends because your recipes are so well tested, have lots of helpful tips, and nail-it short cuts, not to mention the beautiful photos (thanks Scott!) I have been cooking for a long time, and now that I'm retired I enjoy trying new things. I have already learned some great tricks from you. (Most of our Christmas menu came from your site. 🙂 Thank you!
Chris Scheuer says
Thank you, Rebekah, for this kind and thoughtful review! I'm so happy you enjoyed the scones and other recipes from The Café. We really appreciate you taking the time to leave a comment and also for your referrals! I love cooking so much and the way it draws people together and I love passing that on to others.
Claire Van Allen says
Just made these scones. They were absolutely delicious, did not even ice them.
Again thank you for another winner and Happy New Year
Chris Scheuer says
Thanks so much, Claire! Happy New Year!