Starbucks Cranberry Orange Scone Copycat Recipe
This Starbucks cranberry orange scones recipe gives you those bakery-case scones at home, tart dried cranberries and bright orange zest in a flaky, buttery crumb, finished with a sweet orange glaze. If you’ve ever grabbed one with your morning coffee and thought about making them yourself, this is the one to try tonight.
They come together in about 45 minutes with ingredients you likely already have, and no special equipment required.
Why I Love This Recipe
The orange glaze here does real work. It’s sweet but cuts through the richness of the butter, so the scone never feels heavy.
The cold butter trick keeps the layers distinct and the edges crisp rather than cakey. It’s a small thing that makes a noticeable difference in texture.
This is the version I keep coming back to when I want something that feels a little special without much effort.
Recipe Ingredients
- 2 cups all-purpose flour – Spooned and leveled, not packed; too much flour makes the scone dense
- 1/3 cup granulated sugar – Balances the tartness of the cranberries
- 1 tbsp baking powder – Fresh baking powder gives the best rise; check the date on yours
- 1/2 tsp salt – Kosher salt preferred
- 1 tbsp orange zest – From about 1 large orange; this is where most of the orange flavor comes from
- 1/2 cup unsalted butter, frozen – Frozen and grated on a box grater; this is the key to a flaky crumb
- 3/4 cup dried cranberries – Sweetened dried cranberries like Craisins work well; chop them roughly if they’re large
- 1/2 cup heavy cream, plus 2 tbsp for brushing – Full-fat; lower fat milks will give you a denser scone
- 1 large egg – Room temperature; helps bind without making the dough heavy
- 1 tsp vanilla extract – Pure vanilla, not imitation
For the orange glaze:
- 1 cup powdered sugar – Sifted to avoid lumps
- 2 tbsp fresh orange juice – Freshly squeezed; bottled juice tastes flat here
- 1 tsp orange zest – Optional, but adds visible flecks and extra fragrance
Variations / Substitutions
- Lemon instead of orange – Swap the zest and juice for lemon for a sharper, brighter flavor that works just as well.
- Fresh cranberries – You can use fresh or frozen cranberries (don’t thaw); the scones will be slightly more tart and the crumb a little wetter, so reduce cream by 1 tbsp.
- Dairy-free – Replace butter with frozen vegan butter (stick-style) and heavy cream with full-fat coconut cream; the texture stays close.
- White chocolate chips – Stir in 1/3 cup white chocolate chips along with the cranberries for a sweeter, richer scone.
- Maple glaze – Replace the orange glaze with 1 cup powdered sugar and 2 tbsp maple syrup for a warmer, autumn flavor.
- Whole wheat flour – Substitute up to half the all-purpose flour with whole wheat for a slightly nuttier crumb, though the scones will be a touch denser.
If you like baked goods with orange and cranberry, you might also enjoy a Starbucks Cranberry Bliss Bar Copycat Recipe.
How To Make Cranberry Orange Scones
Step 1: Grate the Butter Into the Dry Ingredients
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the 2 cups flour, 1/3 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tbsp orange zest until the zest is evenly distributed.
Take the frozen butter straight from the freezer and grate it on the large holes of a box grater directly into the flour mixture. Work quickly. Toss the grated butter into the flour with your fingertips after every few strokes so the pieces stay separate and coated. You’re aiming for a mixture that looks like coarse, shaggy crumbs with visible butter flecks throughout.
The whole point of frozen butter is that it doesn’t melt from the heat of your hands before the scones hit the oven. Those butter flecks create steam as they bake, which is what pushes the layers apart. If your kitchen is warm, pop the whole bowl in the freezer for 5 minutes before you add the wet ingredients.
Step 2: Fold in the Cranberries and Wet Ingredients
Add the 3/4 cup dried cranberries to the flour-butter mixture and toss to coat them. In a small bowl or measuring cup, whisk together the 1/2 cup heavy cream, 1 large egg, and 1 tsp vanilla extract. Pour the wet ingredients into the dry ingredients all at once.
Fold everything together with a rubber spatula or your hands, using as few strokes as possible. Stop when no dry flour pockets remain, even if the dough looks rough and shaggy. Overworking at this stage develops gluten and turns the scones tough, so a lumpy, slightly sticky dough is exactly what you want here.
Step 3: Shape and Cut the Dough
Tip the dough out onto a lightly floured surface and pat it into a round disk about 7 inches wide and 1 inch thick. Don’t roll it with a rolling pin. Pressing and patting gently keeps those butter layers intact.
Cut the disk into 8 equal wedges, like a pizza. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the remaining 2 tbsp heavy cream, which gives the crust a golden, slightly shiny finish.
Step 4: Bake the Scones Until Golden
Bake at 400°F (200°C) for 18 to 22 minutes, until the tops are light golden and the edges are set and slightly darker. If you have an instant-read thermometer, the internal temperature should reach around 200°F (93°C). The bottoms should look golden, not pale, so check underneath one scone at the 18-minute mark.
Let the scones cool on the baking sheet for 5 minutes before moving them. They firm up as they cool, so don’t judge the texture fresh out of the oven.
Step 5: Drizzle the Glaze and Serve
While the scones cool, whisk together the 1 cup sifted powdered sugar, 2 tbsp fresh orange juice, and 1 tsp orange zest in a small bowl until you have a smooth, pourable glaze. It should run off the whisk in a slow, steady ribbon. If it’s too thick, add orange juice 1 tsp at a time.
Spoon or drizzle the glaze over the warm scones, letting it run down the sides naturally. Serve them on a wire rack or a plate, glaze still slightly wet and glossy, cranberries visible through the crust.
Recipe Tips
- Measure flour carefully. Spoon flour into the measuring cup and level it off with a knife rather than scooping directly from the bag. Scooping packs the cup and can add up to 20% more flour, which dries out the scone.
- Keep everything cold. If the butter starts to feel greasy before you get the scones in the oven, put the shaped dough on the baking sheet in the fridge for 10 minutes. Cold dough bakes into sharper, flakier layers.
- Don’t overbake. The scones will look slightly underdone at 18 minutes. Pull them when the edges are golden and the tops are set. They carry-over cook on the hot pan.
- Make them ahead. Shape and cut the scones, then freeze the unbaked wedges on the baking sheet until solid. Transfer to a bag and bake from frozen at 400°F (200°C) for 22 to 26 minutes, no thawing needed.
Bake times by pan (done at 200°F / 93°C internal temp):
| Pan Material | Scone Thickness | Bake Time |
|---|---|---|
| Light aluminum, rimmed | 1 inch | 18 to 20 mins |
| Dark nonstick | 1 inch | 16 to 18 mins |
| Insulated / double-layer | 1 inch | 21 to 24 mins |
| Cast iron skillet | 1 inch | 20 to 23 mins |
How To Store
- Refrigerate – Keep scones in an airtight container in the fridge for up to 4 days. The glaze will absorb into the crust a little, which is fine.
- Reheating – Warm a refrigerated scone in a 300°F (150°C) oven for 8 minutes, or in the microwave for 20 to 25 seconds. The oven brings back a bit of the crisp edge.
- Serve Cold – They’re actually quite good at room temperature or cold, especially on day two once the cranberry flavor has settled into the crumb.
What To Serve With Cranberry Orange Scones
A strong black coffee or an Americano is the natural pairing here because the bitterness cuts through the sweet glaze in a way that a latte, with its own sweetness, doesn’t quite do. Clotted cream or thick crème fraîche on the side works well if you want a more traditional cream tea feel, the fat and tang of the cream playing off the citrus in the scone. For a full brunch spread, these sit nicely next to a sharp dressed salad or savory eggs, since the scone’s sweetness gets more interesting when there’s something salty nearby.
Frequently Asked Questions
Can I use fresh orange juice in the dough instead of just the zest?
It’s not a straightforward swap. Adding liquid juice to the dough changes the hydration and can make the scones spread and toughen, so stick with zest for the dough and save the juice for the glaze.
Can I make these gluten-free?
Yes, with a 1:1 gluten-free baking flour blend (one that contains xanthan gum). The texture will be slightly more crumbly than the original, but the flavor holds up well.
My scones came out flat. What went wrong?
Most likely the butter got too warm before baking. Make sure your butter is truly frozen going in, and your oven is fully preheated before the scones go in.
Can I halve this recipe?
Yes. Cut every quantity in half and pat the dough into a 5-inch disk. Cut into 4 wedges and bake for the same time, checking at the 16-minute mark since smaller batches can run a minute or two faster.
—
Cranberry Orange Scone Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Whisk together the flour, granulated sugar, baking powder, salt, and 1 tbsp orange zest. Grate the frozen butter directly into the bowl and toss with your fingertips until the mixture looks like coarse crumbs.
- Add the dried cranberries and toss to coat. Whisk together the heavy cream, egg, and vanilla, pour into the dry ingredients, and fold together until just combined and no dry flour remains.
- Pat the dough on a floured surface into a 7-inch round, 1 inch thick. Cut into 8 wedges, place on the prepared baking sheet 2 inches apart, and brush the tops with the remaining 2 tbsp heavy cream.
- Bake at 400°F (200°C) for 18 to 22 minutes, until the tops are light golden and the edges are set. Cool on the pan for 5 minutes.
- Whisk together the powdered sugar, fresh orange juice, and 1 tsp orange zest until smooth. Drizzle the glaze over the warm scones and serve with the glaze still glossy.
