Our cranberry orange scones recipe replicates the signature Starbucks flavor and texture—moist, flaky interiors with crisp golden edges, dotted with tart cranberries and layered with bright citrus zest. These bakery-style scones are perfect for breakfast, brunch, or afternoon tea and deliver consistent, tender results every time.
Key Ingredients for Cranberry Orange Scones
Dry Ingredients:
- 2 ¼ cups (281g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon finely grated orange zest
Wet Ingredients:
- ½ cup (113g) cold unsalted butter, cubed
- ¾ cup (180ml) heavy cream (plus 1 tbsp for brushing)
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ¾ cup dried cranberries (rehydrated in warm orange juice for extra plumpness)
Optional Orange Glaze
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh orange juice
- ½ teaspoon orange zest
Step-by-Step Instructions for Moist and Flaky Cranberry Orange Scones
1. Prepare the Cranberries
Soak dried cranberries in warm orange juice for 10–15 minutes. Drain and pat dry before adding to dough. This keeps the scones moist and boosts citrus flavor.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest until evenly combined.
3. Cut in the Butter
Add cold cubed butter and cut into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Cold butter is crucial for flaky layers.
4. Combine the Wet Ingredients
In a separate bowl, whisk together heavy cream, egg, and vanilla. Pour into the dry mixture and stir gently until just combined. Fold in the cranberries.
5. Shape and Cut
Turn dough out onto a floured surface. Gently shape into a 7-inch disc, about 1 inch thick. Cut into 8 wedges using a sharp knife or bench scraper.
6. Chill the Scones
Transfer wedges to a parchment-lined baking sheet and refrigerate for 20 minutes. This prevents spreading and enhances rise during baking.
7. Bake to Golden Perfection
Preheat oven to 400°F (200°C). Brush tops with a bit of heavy cream. Bake for 18–22 minutes or until golden brown. Let cool on a wire rack.
8. Add Orange Glaze
While scones are cooling, whisk together powdered sugar, orange juice, and zest until smooth. Drizzle over cooled scones and allow to set before serving.
Expert Tips for Bakery-Style Scones
- Always use cold butter and cream. Cold fats create steam pockets that yield flakiness.
- Handle the dough minimally. Overworking results in tough scones.
- Chill the dough before baking. This ensures sharper edges and higher lift.
- Use a sharp knife to cut wedges. Clean cuts help the scones rise straight.
- Rehydrate cranberries. It prevents them from pulling moisture from the dough.
Serving Ideas and Pairings
| Occasion | Suggested Pairing |
|---|---|
| Morning Coffee | Cappuccino, espresso, black tea |
| Brunch Platter | Scrambled eggs, fruit salad |
| Afternoon Tea | Chamomile or Earl Grey, jam, cream |
| Dessert Treat | Vanilla ice cream or lemon curd |
Serve warm or room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
Storage and Freezing Instructions
- To Store: Keep unglazed scones in an airtight container for 2 days at room temperature or 5 days refrigerated.
- To Freeze: Freeze baked and cooled scones (unglazed) in an airtight bag for up to 2 months. Reheat in a 300°F oven for 8–10 minutes before glazing.
- Freeze Before Baking: Freeze cut wedges, unbaked. Bake directly from frozen, adding 2–3 minutes to bake time.
Variations to Try
- White Chocolate Cranberry: Add ½ cup white chocolate chips to the dough.
- Orange Almond Scones: Add ¼ tsp almond extract and top with sliced almonds.
- Fresh Cranberries: Use chopped fresh cranberries tossed in a little sugar for a tart twist.
- Whole Wheat Version: Replace 1 cup of all-purpose flour with white whole wheat for a heartier flavor.
Frequently Asked Questions
Can I use milk instead of cream?
Heavy cream ensures rich texture and tenderness. Milk can be used, but the result will be drier and less flavorful.
Why are my scones flat or spreading?
The dough was likely too warm. Always chill the scones before baking to help them rise and hold shape.
Can I make the dough ahead of time?
Yes, shape and refrigerate overnight. Bake directly from the fridge.
What’s the difference between British and American scones?
British scones are lighter and less sweet, usually round. American scones are denser, sweeter, and often wedge-shaped with glaze.
Nutritional Information (Per Glazed Scone)
- Calories: 390
- Fat: 19g
- Carbohydrates: 49g
- Sugar: 23g
- Protein: 5g
- Fiber: 1g
- Sodium: 220mg
Conclusion
These Starbucks-inspired cranberry orange scones combine sweet-tart fruit, buttery layers, and vibrant citrus into an irresistible, bakery-style pastry. Whether you’re hosting a brunch, enjoying an afternoon break, or stocking the freezer with grab-and-go treats, this recipe delivers unmatched flavor and texture with every bite.