Cranberry Orange Cream Scones
One of my favorite things about winter and the holidays is cranberry-orange everything. This flavor combo is like a little bright spot in the middle of the cold, harsh winter, and I can’t get enough. These cranberry orange cream scones come together quickly and easily, with a soft, tender texture and a lightly sweet, slightly tart flavor that makes them the perfect treat for Christmas morning.
“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.”
DESTINY
Easy cranberry orange cream scones
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.
Though I love serving these scones around the holidays, they are great any time of year, as dried cranberries are usually available year round.
Recipe Success Tips
- Heavy whipping cream is a must. 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 light, tender, and moist. Using a lower fat liquid will produce heavy, dense, and dry scones.
- Buy the ingredients on sale. If you see any of the ingredients on sale, make a batch of the scone dough and freeze it to bake another time.
- Make sure your baking powder hasn’t expired. Combine ½ tsp (2g) with ¼ cup (60 ml) of hot water. If it starts to fizz, then the baking powder is good.
- For a more intense orange flavor. Add more zest to punch up the orange flavor.
- Swap the cranberries. I think cherries or raspberries would make a good substitute, either with or without the orange zest.
- Make them gluten-free. Use Cup4Cup all purpose blend flour to make gluten free scones.
Cranberry Orange Cream Scones
Cost $3.65 recipe / $0.20 each
Ingredients
- 1 small orange ($0.83)
- 1¼ cups all-purpose flour (plus some for dusting, 150g, $0.22)
- ¾ cup powdered sugar (90g, divided, $0.27)
- 2 tsp baking powder (8g, $0.08)
- ½ tsp salt (3g, $0.02)
- ⅓ cup dried cranberries (40 g, $0.47)
- ½ tsp vanilla extract (2.5 ml, $0.32)
- 1 cup heavy whipping cream (240g, $1.44)
Video
Instructions
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Preheat the oven to 400ºF (200°C). 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.
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In a large bowl, stir together 1¼ cups flour (150g), ¼ cup (30g) powdered sugar, 2 tsp (8g) baking powder, ½ tsp salt (3g), and ⅓ cup (40g) dried cranberries.
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Stir ½ tsp (3g) of the orange zest and ½ tsp (2.5 ml) vanilla extract into 1 cup (240g) heavy whipping cream. Pour the cream mixture into the bowl of dry ingredients and stir them together until a sticky ball of dough forms.
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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 (7.5 cm) in diameter and about ½-inch (1.25 cm) thick. Cut each disc into six wedges.
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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.
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While the scones are baking or cooling, stir together the remaining ½ cup (60g) powdered sugar with 1 Tbsp (15 ml) of the orange juice (or just enough to make a thick glaze) and another pinch of orange zest.
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When the scones are completely cool, drizzle the orange glaze over top and serve.
See how we calculate recipe costs here.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Cranberry Orange Cream Scones Step-by-Step Photos
Get the oven going and prep the orange: Preheat the oven to 400ºF (200°C). Use a zester or small-holed cheese grater and zest the orange into a small bowl. After you’ve zested it, squeeze the juice into a different small bowl. Set the zest and juice aside.
Combine the dry ingredients: In a large bowl, combine 1¼ cup (150g) all-purpose flour, ¼ cup (30g) powdered sugar, 2 tsp (8g) baking powder, ½ tsp (3g) salt, and 1/3 cup (40g) dried cranberries.
Add the wet ingredients: Stir about ½ tsp (3g) orange zest and ½ tsp (2.5 ml) vanilla extract into 1 cup (240g) heavy whipping cream. Once combined, pour the cream into the bowl of dry ingredients.
Stir: Stir the wet and dry ingredients together until they form a sticky dough.
Shape the dough: Scrape the dough out of the bowl and onto a well-floured work surface. Divide the dough into three pieces, then shape each piece into a disc of about 3 inches (7.5 cm) in diameter and about ½-inch (1.25 cm) thick. Cut each disc into six wedges.
Transfer to baking sheet: Place the cut scones on a baking sheet lined with parchment paper.
Bake: Bake the scones for about 15 minutes, or just until they begin to turn golden brown around the edges. Let the scones cool completely.
Make the glaze: Combine the remaining ½ cup (60g) powdered sugar with 1 Tbsp (15 ml) of the orange juice and another pinch of the orange zest.
Frost: Once the scones are completely cooled, drizzle the orange glaze over top, then serve!
How to Store
Store uneaten scones in an airtight container or wrapped in plastic wrap on the kitchen counter for 2-3 days.
If you want to get a head start on these scones, you can prep the dough and refrigerate it up to 24 hours ahead of time or freeze it until you are ready to bake. You can bake directly from the fridge or freezer, just add a few minutes to the bake time.
To freeze them, cool them to room temperature. You can either freeze them without the glaze or glaze them and wait about 30 minutes for the glaze to dry slightly. Then place them in a gallon-sized freezer bag. The glaze will absorb a little moisture while in the freezer, but they’re still quite tasty. Freeze for up to 3 months.
To thaw the frozen scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.
If you enjoy your scones warm like I do, just pop them in the microwave for a few seconds until they are warmed through.
Serving Suggestions
When I serve these scones on Christmas morning, I like to have a few sweet and savory options to choose from. For a hearty alternative, this easy and quick homemade baked oatmeal never fails to satisfy, while simple scrambled eggs are always a hit. And, of course, no holiday breakfast is complete without air fryer bacon.
