Cranberry Citrus Cream Scones

cranberry citrus cream scones

I don’t know if you guys already know this about me, but I can be a super lazy chick. My clothing normally consists of pajama pants, a tank top, and a dirty hoodie. All to be topped off with an extremely messy bun. So, I love food that allows me to be in and out of the kitchen quickly so I can tend to my other duties.

It’s a weird combination, but I am super lazy and super busy at the same time. These scones are very easy to make and not very time consuming, which makes them perfect for me!

I love cranberry citrus cream scones for an easy grab’n’go breakfast. I eat these things like I used to eat pop-tarts before fat was capable of sticking to my body. I make them the night before so they have reached the perfect texture by morning and the icing has hardened properly.

I keep dried cranberries in the pantry, and leftover citrus peels in the freezer just to make these lovely things. I also sometimes freeze a bunch of unbaked scones. Then it is easy to pull out and bake the night before I know I will be having a busy day.


Here is the recipe:

Cranberry Citrus Cream Scones


  • 3 3/4 cups AP flour, plus ¼ cup AP flour, separated
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1 tablespoon grated citrus zest (a mixture of orange, lemon, and lime)
  • 2 sticks (1 cup) cold butter, cubed
  • 4 large eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 cup organic dried cranberries
  • For the Glaze:
  • ½ cup homemade powdered sugar
  • 1½ tablespoons freshly squeezed orange juice
  • 1/2 teaspoon lemon zest


  • Preheat the oven to 400 degrees F.
  • In the bowl of a stand mixer fitted with a paddle attachment, mix 3 3/4 cups of flour, ¼ cup sugar, the baking powder, salt, and orange zest. Add the butter and mix on low speed until the mixture resembles moist, coarse crumbs.
  • Combine the eggs and heavy cream in a small bowl. Slowly pour the mixture into the bowl of the stand mixer while it's on low speed. Mix until just combined.
  • Combine the dried cranberries and ¼ cup of flour, add to the dough, and mix on low speed until combined.
  • Pour the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough into a ¾-inch thick rectangle.
  • Cut the rectangle in half lengthwise. Cut each half into four, resulting in 8 squares/rectangles. Now cut each square in half diagonally, making triangles. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more scones.
  • Brush the tops of the scones with an egg wash, sprinkle with sugar, and bake them for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
  • Allow the scones to cool for 15 minutes and then whisk together the powdered sugar, lemon lest and orange juice, and drizzle over the scones.


Adapted from Natural Chow

10 Thoughts on “Cranberry Citrus Cream Scones

  1. I love scones, and your recipe looks absolutely stunning. Pinned.

  2. I love cranberries in scones. My usual pairing is white chocolate, but I’d definitely be willing to forego white chocolate for a little orange! Or maybe I could do both? You won’t tell those fat gods who make it stick to our bodies, will you?

  3. Looks delicious!

  4. These look delicious! My stepdaughter and her family are coming to stay with us next week and I think these would be perfect. I’m not much of a baker so I hope I can handle it. 😉

  5. These look awesome, I love that flavour combination! I love that they’re easy to make even more haha !

  6. What is WW flour?

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