Starbucks Cranberry Orange Scones Copycat Recipe

8 scones
25 min

This Starbucks Cranberry Orange Scones Copycat Recipe is easy to make on your first try and you're going to love the sweet orange glaze that is drizzled over top of these buttery scones. They're perfect for the holiday season!

Cranberry orange scones on white plate.

this recipe!


If you love Starbucks, you've likely enjoyed or drooled over their cranberry orange scones, pumpkin scones and cranberry bliss bars at the baked goods counter.

We think this copycat recipe is as good, if not better than Starbucks cranberry orange scone.

These tender scones have fresh cranberries with orange zest sprinkled throughout the soft dough. The citrus flavor in the glaze combines beautifully with the cranberry flavor.

Cranberry orange scones on wooden board with orange slices.
Ingredients


This recipe uses simple ingredients that you can usually find in the grocery store. If you can't find fresh cranberries, many store have frozen cranberries in their freezer section.

Labelled ingredients for cranberry orange scones recipe.
  • All purpose flour
  • Granulated sugar
  • Orange Zest
  • Baking Powder
  • Baking Soda
  • Salt
  • Butter - you will need cold butter for this recipe. Do not take it out of the refrigerator until you are ready to add it to the recipe. Cut the butter into small cubes.
  • Buttermilk - fresh buttermilk is best or you can make a substitute (instructions in recipe note).
  • Fresh Cranberries - you can use frozen cranberries in this recipe as well. Dried cranberries work too!
  • Large Egg
  • Powdered Sugar
  • Orange Juice - use fresh sueezed orange juice from the orange that you will zest for the dry ingredients.


Step by Step Instructions


Preheat oven to 425°F. Line large baking sheet with parchment paper.

Dry ingredients with cubed butter in mixing bowl with pastry blender.

You 'can' use a food processor to make scones, but I love to make them by hand. It's quick, easy and less cleanup!

In a large bowl, whisk together dry ingredients: all purpose flour, granulated sugar, baking powder, baking soda, salt and orange zest. (Note: set aside 2 teaspoons of orange zest to use in the glaze).

With clean hands, or using a pastry blender, cut in cold butter until mixture resembles coarse crumbs.

Add buttermilk and stir with a fork until a soft dough forms.

Cranberry orange scones dough on floured board.

Fold in the cranberries. Lightly flour your hands and press dough into a ball.

Sprinkle work surface with a little all purpose flour and knead dough 6 to 8 times.

Cranberry orange scones dough on floured wooden board.

Pat dough into a ten inch circle and cut into wedges using a pastry cutter, sharp knife or a pizza cutter will work as well.

Separate wedges and place on preapred baking sheet. Brush with lightly beaten egg.

Bake in 425°F for 13 to 16 minutes. Move to wire cooling rack and cool for a few minutes before glazing.

Cranberry orange scones on wire rack.

For glaze: In a small bowl, combine powdered sugar, orange juice and 2 teaspoons of orange zest.

You might need to add a little more powdered sugar or and little more orange juice to get the right drizzling consistency.

Cranberry orange scones on wooden board.

Use a spoon to drizzle glaze on top of each scone. Enjoy!


How to Serve Cranberry Orange Scones
Glazed cranberry orange scones on wooden board with coffee mugs in the background.

Cranberry orange scones are delicious warm and fresh from the oven or at room temperature. They taste delicious with a cup of tea or hot cup of coffee.


My Top Tips for Making This Recipe A Success


  • Use cold butter. Resist the urge to take the butter out of the fridge early.
  • Mixing this recipe completely by hand reduces overmixing that can sometimes happen when using a food processor. You've got this!
  • The dough circle and size of the scones does not have to be perfect. You want the scones to be close in size for even baking but they do not have to all be identical!


Other Recipes to Enjoy

Cranberry Orange Bread with Glaze

Lemon Blueberry Scones

Peach Scones Recipe

Lemon Blueberry Muffins with Glaze


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Starbucks Cranberry Orange Scones Copycat Recipe
Recipe details
  • 8  scones
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients

  • 2 and ½ cups all purpose flour
  • 2 Tablespoons granulated sugar
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cold butter, cut into small cubes
  • 1 cup fresh cranberries, chopped (leave a few whole)
  • Zest from one orange, divided (reserve 2 teaspoons for glaze)
  • 1 cup buttermilk
  • 1 large egg, lightly beaten
  • Glaze
  • 2 teaspoon orange zest
  • 1 cup powdered sugar
  • 2 Tablespoons orange juice
Instructions

Preheat oven to 425°F. Line large baking sheet with parchment paper.
In a large bowl, whisk together dry ingredients: all purpose flour, granulated sugar, baking powder, baking soda, salt and orange zest. (Note: set aside 2 teaspoons of orange zest to use in the glaze).
In a large bowl, whisk together dry ingredients: all purpose flour, granulated sugar, baking powder, baking soda, salt and orange zest. (Note: set aside 2 teaspoons of orange zest to use in the glaze).
With clean hands, or using a pastry blender, cut in cold butter until mixture resembles coarse crumbs.
With clean hands, or using a pastry blender, cut in cold butter until mixture resembles coarse crumbs.
Add buttermilk and stir with a fork until a soft dough forms.
Add buttermilk and stir with a fork until a soft dough forms.
Fold in the cranberries. Lightly flour your hands and press dough into a ball.
Fold in the cranberries. Lightly flour your hands and press dough into a ball.
Sprinkle work surface with a little all purpose flour and knead dough 6 to 8 times.
Pat dough into a ten inch circle and cut into wedges using a pastry cutter, sharp knife or a pizza cutter will work as well.
Pat dough into a ten inch circle and cut into wedges using a pastry cutter, sharp knife or a pizza cutter will work as well.
Separate wedges and place on preapred baking sheet. Brush with lightly beaten egg.
Separate wedges and place on preapred baking sheet. Brush with lightly beaten egg.
Bake in 425°F for 13 to 16 minutes. Move to wire cooling rack and cool for a few minutes before glazing.
Bake in 425°F for 13 to 16 minutes. Move to wire cooling rack and cool for a few minutes before glazing.
For glaze: In a small bowl, combine powdered sugar, orange juice and 2 teaspoons of orange zest.
For glaze: In a small bowl, combine powdered sugar, orange juice and 2 teaspoons of orange zest.
You might need to add a little more powdered sugar or and little more orange juice to get the right drizzling consistency. Use a spoon to drizzle glaze on top of each scone. Enjoy!
Tips
  • Store cooled scones in airtight container for best freshness up to 2 days .
Sandra - She's Not Cookin'
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