Cranberry Orange Scones With Clotted Cream

I’ve spent years perfecting this cranberry orange scone recipe, and there’s something magical about the way tart cranberries balance against bright citrus zest in every buttery bite. The secret isn’t just in the ingredients—it’s in a technique that transforms ordinary scones into bakery-worthy treats that practically melt in your mouth. What makes these particularly special is how they pair with homemade clotted cream, creating an experience that’ll change how you think about afternoon tea.

Recipe

I’m telling you right now—these cranberry orange scones with clotted cream are absolutely magical, and once you bite into one, you’ll understand why I make them every single weekend without fail. The secret is in the balance: tart dried cranberries that burst with flavor, fresh orange zest that makes your kitchen smell like pure sunshine, and that perfect scone texture that’s somehow both tender and crumbly at the same time.

I’ve been perfecting this recipe for years, and my family literally fights over the last one cooling on the rack—that’s how you know you’ve got a winner! The moment you split one open, steam rises up carrying the most incredible citrusy aroma, and when you dollop on that rich, velvety clotted cream, it’s like having afternoon tea at the fanciest English countryside inn right in your own dining room.

What makes these scones truly special is using real butter (none of that margarine nonsense), fresh orange juice in the dough, and the technique of grating frozen butter directly into the flour—trust me, this little trick creates those gorgeous flaky layers that make people think you’re some kind of baking genius.

Whether you’re hosting a brunch, treating yourself to a cozy morning, or just want to fill your house with the most amazing smell on earth, this recipe delivers every single time, and it’s honestly easier than you think.

Ingredients

These cranberry orange scones are all about balancing rich, buttery layers with bright citrus and tart fruit—and the ingredient list is your roadmap to bakery-quality results. The secret to impossibly tender scones lies in keeping your butter ice-cold and using heavy cream for that luxurious richness. Fresh orange zest is absolutely non-negotiable here; it delivers that punchy citrus flavor that makes these scones sing, while dried cranberries add the perfect chewy-tart contrast.

For the Scones:

• 2 cups all-purpose flour – The foundation; don’t substitute with cake flour or you’ll lose structure
• 1/3 cup granulated sugar – Just enough sweetness to complement the fruit
• 1 tablespoon baking powder – Fresh is essential; old baking powder equals flat scones
• 1/2 teaspoon salt – Enhances every other flavor in the mix
• 6 tablespoons cold unsalted butter, cubed – Keep it refrigerator-cold for flaky layers
• 3/4 cup heavy cream, plus extra for brushing – No substitutions here; this is what makes them incredibly tender
• 1 large egg – Room temperature works best for even mixing
• Zest of 1 large orange – Fresh only! Dried zest tastes like cardboard
• 2/3 cup dried cranberries – Ocean Spray or Craisins work perfectly; fresh cranberries are too tart

For the Clotted Cream:

• 1 cup heavy cream – Ultra-pasteurized won’t work; look for regular pasteurized cream
• 2 tablespoons powdered sugar – Keeps the texture silky smooth
• 1/2 teaspoon vanilla extract – Pure vanilla only; imitation tastes artificial

Pro Substitutions:

• No heavy cream? Half-and-half plus 2 tablespoons melted butter works in a pinch
• Fresh cranberries instead? Toss with sugar first and use 1/2 cup max
• Lemon lovers? Swap orange zest for lemon zest—equally divine

How to Make the Best British-Style Tea Time Treat

Pour the cream mixture into the flour and butter, then add the flour-coated cranberries and zest. Work quickly to maintain the cold temperature of your ingredients. The order matters—liquid first allows for more controlled mixing, while adding the fruit last prevents overmixing once you start bringing the dough together.

Use a fork or bench scraper to gently combine ingredients until a shaggy dough forms. Stop mixing as soon as no dry flour remains visible—the dough should look rough and slightly lumpy, not smooth. Overmixing develops gluten, resulting in tough, dense scones instead of the tender, crumbly texture you’re after.

Turn the dough onto a lightly floured surface and gently pat into a 7-inch circle about 1-inch thick. Resist the urge to knead or work the dough extensively. Light patting motions help bring everything together while maintaining those precious butter pieces. If the dough feels sticky, dust your hands and surface lightly with flour.

Cut the circle into 8 triangular wedges using a sharp knife or bench scraper. Make decisive cuts straight down without twisting—clean cuts allow the scones to rise evenly. A bench scraper works particularly well because it slices through cleanly without dragging the dough.

Arrange wedges on your prepared baking sheet with at least 2 inches between each piece.

Brush the tops with heavy cream and sprinkle with coarse sugar for a beautiful golden finish. This final touch creates an appealing bakery-style appearance and adds a subtle sweetness that complements the tart cranberries. The cream promotes browning while the sugar provides delightful texture contrast. Consider using an insulated carafe to keep the scones warm longer, as heat retention is strongest in the first couple of hours.

Bake for 15-18 minutes until tops are golden brown and a toothpick inserted in the center comes out clean. Scones are done when they’ve risen noticeably and the bottoms sound hollow when tapped. Avoid opening the oven door for the first 12 minutes—the initial steam burst is essential for proper rising.

Cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief cooling period allows the structure to set while keeping the scones warm for serving. Serve immediately with clotted cream and jam for the full British tea experience, or store covered for up to 2 days.

Chef Tips

Successful scone-making hinges on temperature control more than any other factor.

I can’t stress enough how keeping your butter cold transforms the final texture—those firm butter pieces create steam pockets during baking that give you those coveted flaky layers. For even heat distribution, consider using a pan with an aluminum core to ensure your scones bake uniformly.

This flavor pairing of cranberry-orange benefits from proper baking techniques: work quickly, minimal mixing, and high initial heat.

Nutrition

These scones provide a balanced mix of carbohydrates, fats, and protein, making them a satisfying treat. The cranberries add antioxidants and vitamin C, while the clotted cream contributes calcium and additional richness.

What You’ll Love About This Recipe

These scones bring together the perfect balance of tart cranberries and bright orange zest in every tender, flaky bite. The addition of luxurious clotted cream transforms this simple treat into something truly special that feels like a cozy afternoon tea right in your own kitchen.

The texture is absolutely divine – crispy golden edges give way to a soft, buttery interior that practically melts in your mouth.

The texture is absolutely divine – the cranberries add little bursts of sweetness that complement the citrusy orange perfectly.

They’re surprisingly easy to make – even if you’ve never made scones before, this recipe comes together quickly with just a few simple ingredients and basic mixing techniques that anyone can master.

Perfect for any occasion – whether you’re hosting a fancy brunch, need a sweet afternoon pick-me-up, or want to impress guests with something homemade, these scones with clotted cream always feel like a special treat.

Recipe Card

These delicate, buttery scones combine the tartness of dried cranberries with bright orange zest, creating the perfect balance of flavors. Served warm with rich clotted cream, they make an elegant addition to afternoon tea or a special breakfast. For the flakiest texture, use a convection toaster oven like the Cu([https://www.maytag.com/appliances/toasters.html)isinart TOA-70, which ensures even baking with its AirAdvantage technology.

The key to achieving the ideal texture is keeping the butter cold and handling the dough minimally to guarantee flaky, tender layers.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/2 cup dried cranberries
• 2 tablespoons orange zest
• 2/3 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (for brushing)
• 1 tablespoon coarse sugar (for sprinkling)
• Clotted cream for serving

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
4. Stir in cranberries and orange zest.
5. In a separate bowl, whisk together 2/3 cup heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix.
7. Turn the dough onto a lightly floured surface and gently pat into a 7-inch circle about 3/4-inch thick.
8. Cut into 8 wedges using a sharp knife or bench scraper.
9. Place scones on the prepared baking sheet, spacing them 2 inches apart.
10. Brush tops with 2 tablespoons heavy cream and sprinkle with coarse sugar.
11. Bake for 18-22 minutes until golden brown on top and cooked through.
12. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
13. Serve warm with clotted cream.

Notes:

Keep butter cold throughout the process for the flakiest texture. If the dough feels too sticky, add a tablespoon of flour. Scones are best served the day they’re made but can be stored covered for up to 2 days.

Equipment:

Large mixing bowl, pastry cutter, baking sheet, parchment paper, wire cooling rack

Prep Time: 15 minutes

Cooking Time: 20 minutes

Cuisine: British

Serving: 8 scones

Frequently Asked Questions

Can I Make These Scones Ahead of Time and Freeze Them?

Yes, you can freeze these scones! I recommend freezing unbaked scones on a tray first, then transferring to bags. For storage methods, baked scones freeze well too. My freezing tips: use within three months.

What’s the Difference Between Clotted Cream and Regular Whipped Cream?

Clotted cream’s much thicker and richer than whipped cream due to its higher fat content. I’d describe clotted cream as having a luxurious, almost butter-like consistency from its unique milk origin preparation process.

Can I Substitute Dried Cranberries With Fresh Cranberries in This Recipe?

Yes, you can substitute fresh cranberries for dried in this recipe adaptation. I’d recommend chopping fresh vs dried cranberries smaller and reducing liquid slightly, as fresh berries release more moisture during baking.

How Long Do These Scones Stay Fresh After Baking?

They’ll stay fresh for 2-3 days at room temperature in an airtight container. For extended shelf life, I’d recommend freezing them for up to 3 months. These storage tips help maintain their texture and flavor.

What Can I Use as a Clotted Cream Substitute if Unavailable?

I’d recommend heavy cream whipped with a touch of sour cream or mascarpone as excellent cream alternatives. For dairy substitutes, try coconut cream or cashew-based spreads that’ll complement your scones beautifully.