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Cranberry-orange is one of my favourite things about winter. This flavour combination is like a little light in the mid-winter’s harsh cold. I made my favourite mini two-bite cream Scones in this classic flavour combination to give as edible gifts. Unfortunately, not enough survived the night. *whistles innocently* Luckily, if you 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. Thaw them one at a time, “as necessary.” LOL


These cream scones are my favourite because they are so easy to make. Heavy whipping cream replaces butter, and you don’t need to do the tedious task of turning butter into the flour. All you have to do is mix everything. These cranberry orange cream Scones are perfect for those who don’t like to bake.

Yes, it would be best if you used heavy whipping cream.

Or heavy cream. This recipe will not use milk or other substitutes because they don’t contain enough fat. Heavy whipping cream, heavy cream, and heavy cream contain more than 30% fat. This replaces butter in the recipe. The fat makes the scones moist, light, and tender. A lower-fat liquid will result in dense, dry scones.


These easy cranberry orange cream Scones are quick and easy to make. They make the perfect companion for your morning cup of coffee.

Prep time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Mini two-bite scones


  • 1 small orange (0.42)
  • 1.25 cups all-purpose flour (plus some for dusting). ($0.13)
  • 3/4 cup powdered Sugar, Divided ($0.05)
  • 2 teaspoons baking powder ($0.08)
  • 1/2 tsp salt ($0.02)
  • 1/3 cup dried cranberries ($0.29)
  • 1 cup heavy whipping Cream ($0.78)
  • 1/2 tsp vanilla extract ($0.07)


  • Preheat the oven to 400°F. To zest, the orange, use a small-holed cheese grater or a zester. In a separate bowl, squeeze the juice. Place the zest and juice in a separate bowl.
  • Mix the flour, 1/4 Cup of powdered sugar, baking powder and salt in a large bowl.
  • In the heavy whipping cream, stir 1/2 teaspoon of the orange zest and the vanilla extract. Mix the cream mixture with the dry ingredients until you get a sticky dough ball.
  • Dust a floured work surface with flour. Then, scrape the dough from the bowl onto the surface. Divide the dough into three equal pieces. Form each disc into a disc measuring 3 inches in diameter by 1/2 inch thick. Each disc should be cut into six wedges.
  • Place the cut scones on a parchment-lined baking sheet. Bake the scones in the oven for 15 minutes or until they turn lightly golden brown around the edges. After baking, let cool completely.
  • Mix the remaining 1/2 cup of powdered sugar and 1 Tbsp orange juice to make a thick glaze.
  • Once the scones have cooled completely, drizzle the orange glaze on top.


Serving Size: 1 Serving Calories: 114.51 Kcal Carbohydrates: 13.92 G Protein: 0.88 G Fat: 5.34G Sodium: 136.68 Mg Fiber: 0.35G

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