This homemade Iced Cranberry & Orange Swirl Scones recipe makes the perfect breakfast, snack, or after-school treat.
I originally created this cranberry orange scone recipe for Christmas. I love the combination of these fruits around the holidays, that said, they are so good I think they’re great all year round!
Why This Recipe Works
- The fruity tartness of the cranberries & orange zest is balanced perfectly by the sweetness of the icing.
- Heavy cream and eggs make these scones delightfully moist and tender.
- Baking powder gives them a light and airy texture
- The icing goes perfectly with the tartness of the cranberry and orange flavors.
These scones are fantastic freshly baked and warm or served the next day (although I have to say I had them warm and thought they were amazing).
They are light, flaky and so good that you will make them again and again! I know they may look complicated to make, but making scones isn’t hard and take little effort.
How to make iced cranberry and orange swirl scones
- Combine the butter and dry ingredients until they resemble breadcrumbs.
- Mix in the wet ingredients.
- Roll out the dough and cover with the filling.
- Roll up and cut like a cinnamon roll.
- Bake for around 20 minutes.
- Cover with the icing, serve and enjoy!
Step By Step Instructions
Cut the butter into dry ingredients until it looks similar bread crumbs.
After that, you really just mix in the other ingredients with a wooden spoon – simple!
After that, you roll out the dough, spread over the filling,
For the filling I used, fresh cranberries, orange zest & cranberry jam you can get it here on Amazon (#paidlink). If you can’t find cranberry jam, the jarred cranberry sauce (the kind that’s more like a jam; not the canned kind that’s like jell-o) will work too.
Roll it up like a cinnamon roll, and cut them out.
Place on a baking tray leaving enough room for them to rise.
Bake in the oven for around 20 minutes.
Place on a cooing rack. Drizzle over the icing mixture.
Serve and enjoy!
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Let’s Make Iced Cranberry and Orange Swirl Scones
For the scones:
- 3 cups all-purpose/plain flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter cut into small pieces
- 1 cup whipping cream or milk (plus extra for brushing)
- 2 large eggs
For the filling:
- 1 cup of fresh cranberries
- the zest of 1/2 an orange
- ½ cup cranberry jam/jelly or in the UK jarred cranberry sauce see post for link to buy
For the glaze:
- 2 tablespoons butter melted
- 1 cup powdered sugar
- the zest of 1/2 orange
- 3 to 5 tablespoons freshly squeezed orange juice
- Preheat the oven to 375°F/190°C
- Line a cookie sheet with parchment paper.
- In a large bowl, sift together the flour, sugar baking powder, and salt.
- Cut the butter into the flour mixture until it resembles coarse bread crumbs.
- In a separate bowl, whisk together, the cream and eggs. Stir in the wet ingredients until combined. If it’s too sticky, add a little more flour. If the mixture seems too dry add more cream/milk until the dough comes together
- Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
- Spread the cranberries, zest and cranberry jam (as pictured) evenly across the dough.
- Roll the dough up tightly from the 10-inch side.
- Slice the dough into 12 rounds and place them on a parchment-lined cookie tray.
- Brush the tops of the scones with milk.
- Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
- For the glaze:
- In a mixing bowl whisk together 2 tablespoons of the juice, the melted butter and powdered sugar.
- Add in more juice as needed 1 teaspoon at a time until it is the desired consistency.
- Once the scones have cooled ten minutes, drizzle with the glaze and serve.
Tips + Notes
- If you are outside the US or Canada, Please use the Metric recipe (by clicking the metric button above the ingredients in the recipe). Ingredients like flour and butter are different from country to country. The metric recipe is not a conversion but a recipe that differs according to the ingredients available in your region (when I lived in the UK, I created the metric recipe using European ingredients). Happy Baking!
- For the filling I used, fresh cranberries, orange zest & cranberry jam you can get it here on Amazon (#paidlink). If you can’t find cranberry jam, the jarred cranberry sauce (the kind that’s more like a jam; not the canned kind that’s like jell-O) will work too.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.