4.91 from 10 votes
Orange Cranberry Scones
Prep Time
20 mins
Cook Time
20 mins
 

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!

Course: Breakfast, Breakfast/Brunch, Brunch
Cuisine: American, French-American
Keyword: easy orange cranberry scones, easy scones, orange cranberry scones
Servings: 12
Calories: 321 kcal
Author: Chris Scheuer
Ingredients
For the scones:
  • 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
For the glaze:
  • 2 cups powdered sugar
  • 1 tablespoon milk or half and half
  • 3 tablespoons fresh orange juice maybe a bit more
Instructions
  1. For the scones:
  2. 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.
  3. Measure 1 cup heavy cream and place in the freezer while proceeding with recipe. (You want the cream to be in the freezer 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.
  4. Whisk flour, baking powder, sugar, zest and salt in a medium-size bowl. Add the chopped cranberries (see note above in post on chopping cranberries) and stir to combine.

  5. After heavy cream has been chilled in freezer for 15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
  6. Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don’t over mix it, but you do want all the little flour bits to be incorporated.

  7. 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.
  8. 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.
  9. Bake for 20-22 minutes or until light golden brown. Transfer to a wire cooling rack.
  10. For the glaze:
  11. 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 glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)

  12. Drizzle glaze over scones. If you can wait, let scones sit for 15 minutes to let glaze set before serving.

Recipe Notes

See Café Tips above in post for further instructions, substitutions and detailed tips.

Nutrition Facts
Orange Cranberry Scones
Amount Per Serving
Calories 321 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 48mg16%
Sodium 174mg8%
Potassium 156mg4%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 26g29%
Protein 3g6%
Vitamin A 544IU11%
Vitamin C 4mg5%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.