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.

Love little scones? Check out my Lemon Poppy Seed Two-Bite Scones!

Cranberry Orange Cream Scones

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.

Step by Step Photos

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.

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.

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.

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

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.

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

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

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

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

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