Starbucks Cranberry Orange Scones Copycat Recipe
Indulge in the bright, zesty flavors of these homemade Cranberry Orange Scones, a perfect copycat of the beloved Starbucks classic. These tender, flaky scones are bursting with tart cranberries and fragrant orange zest, topped with a sweet, citrusy glaze. Ideal for a cozy breakfast, elegant brunch, or a delightful afternoon treat with your favorite cup of coffee.
Prep Time
20 minutes
Cook Time
13 to 16 minutes
Total Time
35 to 40 minutes
Servings
Makes 8 scones
Keywords
Why This Recipe Delivers
- Delivers the authentic, beloved Starbucks Cranberry Orange Scone flavor right in your kitchen.
- Achieves a wonderfully tender, flaky texture that melts in your mouth.
- The bright, zesty orange perfectly complements the tart burst of fresh cranberries.
- A versatile treat, perfect for elevating breakfast, brunch, or a simple coffee break.
- Relatively quick and straightforward to prepare, making it accessible for home bakers.
Ingredients
- 300g (2.5 cups) all-purpose flour, plus extra for dusting
- 25g (2 tablespoons) granulated sugar
- 12.5g (2.5 teaspoons) baking powder
- 2.5g (0.5 teaspoon) baking soda
- 2.5g (0.5 teaspoon) fine sea salt
- 113g (0.5 cup) unsalted butter, very cold and cut into small cubes
- 120g (1 cup) fresh cranberries, roughly chopped with a few left whole for texture
- Zest of 1 large orange, divided (reserve 10ml or 2 teaspoons for the glaze)
- 240ml (1 cup) cold buttermilk
- 1 large egg, lightly beaten (for egg wash)
- For the Glaze:
- 120g (1 cup) powdered sugar (confectioners' sugar)
- 30ml (2 tablespoons) fresh orange juice
- 10ml (2 teaspoons) reserved orange zest
Instructions
- Preheat your oven to 218°C (425°F). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking, setting the stage for perfectly golden scones.
- In a spacious mixing bowl, combine the 300g (2.5 cups) all-purpose flour, 25g (2 tablespoons) granulated sugar, 12.5g (2.5 teaspoons) baking powder, 2.5g (0.5 teaspoon) baking soda, 2.5g (0.5 teaspoon) fine sea salt, and the majority of the orange zest from one orange. Whisk thoroughly until all dry ingredients are evenly distributed, ensuring a light and airy base for the scones. Remember to set aside 10ml (2 teaspoons) of orange zest for the glaze.
- Add the 113g (0.5 cup) of very cold, cubed unsalted butter to the dry mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for creating flaky scones; avoid overworking the butter to prevent it from melting.
- Pour in the 240ml (1 cup) of cold buttermilk. Gently stir with a fork until just combined and a soft, shaggy dough begins to form. Do not overmix, as this can develop the gluten too much, resulting in tough scones.
- Carefully fold in the 120g (1 cup) of chopped fresh cranberries. Lightly flour your hands and gently press the dough together into a cohesive ball.
- Lightly dust your work surface with a small amount of all-purpose flour. Transfer the dough to the floured surface and gently knead it 6 to 8 times. This minimal kneading helps to bring the dough together without overdeveloping the gluten.
- Pat the dough into a uniform 25-centimeter (10-inch) circle, about 2.5 centimeters (1 inch) thick. Using a sharp knife, pastry cutter, or pizza cutter, slice the circle into 8 equal wedges.
- Carefully separate the wedges and arrange them on the prepared baking sheet, leaving a little space between each scone. Brush the tops of each scone lightly with the beaten egg wash. This helps achieve a beautiful golden-brown crust.
- Bake the scones in the preheated oven for 13 to 16 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean. Transfer the baked scones to a wire cooling rack and allow them to cool for at least 5-10 minutes before glazing.
- While the scones are cooling, prepare the glaze. In a small bowl, whisk together the 120g (1 cup) powdered sugar, 30ml (2 tablespoons) fresh orange juice, and the reserved 10ml (2 teaspoons) of orange zest.
- Adjust the consistency of the glaze as needed. If it's too thick, add a tiny splash more orange juice; if too thin, stir in a spoonful more powdered sugar. Once it reaches a smooth, drizzly consistency, use a spoon to generously drizzle the glaze over the tops of each slightly warm scone. Serve immediately and enjoy the delightful flavors!
Tools You’ll Need
- Large mixing bowl
- Whisk
- Pastry blender or two forks (or your hands)
- Measuring cups and spoons
- Citrus grater or zester
- Large baking sheet
- Parchment paper
- Sharp knife, pastry cutter, or pizza cutter
- Wire cooling rack
- Small bowl for glaze
- Spoon for drizzling
Essential Success Tips
- Ensure all your cold ingredients (butter, buttermilk) are truly chilled. This is key to achieving a flaky texture by preventing the butter from melting too quickly.
- Avoid overmixing the dough. Overworking the gluten will result in tough scones instead of light and tender ones. Mix just until combined.
- Handle the dough minimally. The less you touch it, the better the texture will be. Quick, gentle movements are best.
- Don't skip the egg wash. It provides a beautiful golden-brown color and a slight sheen to the baked scones.
- Adjust the glaze consistency carefully. Start with the suggested measurements, then add more powdered sugar or orange juice in tiny increments until you reach a smooth, pourable consistency.
Professional Cooking Secrets
- For ultimate flakiness, grate your very cold butter using a box grater before adding it to the dry ingredients. This creates super-fine pieces that distribute evenly and create more pockets of steam.
- Once the dough is formed, a quick chill of the cut scones in the freezer for 10-15 minutes before baking can help them hold their shape better and achieve a higher rise.
- To ensure even baking, rotate your baking sheet halfway through the baking time. This prevents one side from browning too much.
Notes
- Storage: Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed scones for up to 1 month and thaw before glazing and serving.
- Freezing Unbaked Scones: You can freeze the cut scone wedges on the baking sheet until solid, then transfer them to an airtight freezer bag. When ready to bake, place frozen scones on a parchment-lined baking sheet and bake for an additional 5-7 minutes, without thawing.
- Variations: Feel free to experiment with other citrus zests like lemon or lime, or swap cranberries for dried cherries or blueberries.
Frequently Asked Questions
Can I use frozen cranberries instead of fresh ones?
Yes, you can absolutely use frozen cranberries. Do not thaw them before adding to the dough; incorporate them directly from frozen. This helps prevent the dough from becoming too wet and keeps their shape better during baking.
What if I don't have buttermilk on hand?
If you don't have buttermilk, you can easily make a substitute. Add 15ml (1 tablespoon) of fresh lemon juice or white vinegar to 230ml (1 cup) of regular milk (any fat percentage will work). Stir it gently and let it sit for 5-10 minutes until it slightly curdles. Then, use it as you would regular buttermilk.
How can I tell if my scones are fully baked?
The scones are fully baked when they are golden brown on top and bottom. You can also insert a wooden skewer or toothpick into the center of a scone; if it comes out clean with no wet dough attached, they are done. Avoid under-baking to prevent a doughy interior.
Nutrition Facts (Per Serving)
Per scone (estimated): Calories: 380, Protein: 6g, Fat: 18g, Saturated Fat: 11g, Carbohydrates: 49g, Fiber: 1g, Sugars: 28g, Cholesterol: 55mg, Sodium: 280mg.
Allergy Information
Contains dairy (butter, buttermilk), eggs, and gluten (all-purpose flour). For a dairy-free version, use plant-based butter and buttermilk alternatives. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend suitable for baking.
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