I finally nailed a Starbucks Cranberry Orange Scones Recipe that flakes like theirs and comes out with that sticky orange glaze people will actually fight you for.

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I can’t quit thinking about the Starbucks Cranberry Orange Scones Recipe that wrecks my mornings. I love how the orange flash feels sharp, and the cranberries pop in every bite.

I’m obsessed with the bright tang from the 1 tablespoon orange zest (about 1 medium orange) and the slight tang of the 1/4 cup sour cream that keeps them oddly tender. But it’s not just nostalgia.

These Orange Scones Recipe vibes are exactly what I want with my coffee: flaky edges, soft center, sugar sparkle on top. I want one now.

Right now. I would fight for another batch honestly.

Ingredients

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All-purpose flour: the structure, gives tender crumb you’ll love.
Granulated sugar: sweet bite and slight crust when baked.
Baking powder: makes them rise, light and a little airy.
Salt: balances sweetness and stops it from tasting flat.
Cold unsalted butter: flaky pockets and that bakery-style texture.
Egg: binds ingredients and adds gentle richness to the dough.
Heavy cream: super tender, makes the scones feel indulgent.
Sour cream: tang and moisture, keeps them from drying out.
Orange zest: bright citrus punch that lifts every bite.
Vanilla extract: warm, familiar scent that smooths the flavor.
Dried cranberries: chewy tang and pretty pops of color.
Turbinado sugar: crunchy sparkle on top, honestly the best finish.
Powdered sugar: base for glaze, gives sweet smooth coating.
Fresh orange juice: thin glaze and real citrus zing.
Vanilla in glaze: adds warmth and rounds the sweetness.
Basically, all together: cozy, slightly tangy scones you’ll want more.

Ingredient Quantities

2 1/2 cups all purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

1 large egg

1/2 cup heavy cream

1/4 cup sour cream

1 tablespoon orange zest (about 1 medium orange)

1 teaspoon vanilla extract

1/2 cup dried cranberries

turbinado or coarse sugar for sprinkling, about 1-2 tablespoons

For the orange glaze: 1 cup powdered sugar

For the orange glaze: 2 to 3 tablespoons fresh orange juice

For the orange glaze: 1/2 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

2. Whisk together 2 1/2 cups all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in a large bowl.

3. Add 6 tablespoons cold unsalted butter cut into small pieces. Use a pastry cutter, two forks, or your fingers to work the butter into the flour until mixture looks like coarse crumbs with some pea sized bits left. Cold butter is key so don’t let it melt.

4. Stir in 1 tablespoon orange zest and 1/2 cup dried cranberries so they get coated and don’t sink to the bottom later.

5. In a separate bowl whisk 1 large egg, 1/2 cup heavy cream, 1/4 cup sour cream and 1 teaspoon vanilla extract until smooth. Fold the wet mix into the dry ingredients gently until just combined. The dough should be slightly sticky but hold together. Don’t overmix or the scones will be tough.

6. Turn the dough out onto a lightly floured surface, press into a 7 to 8 inch round about 1 inch thick. If it’s too sticky chill for 10 minutes. Cut into 8 wedges with a sharp knife and transfer wedges to the prepared baking sheet, spacing them a couple inches apart.

7. Brush the tops with a little extra heavy cream or the reserved egg wash if you want extra color, then sprinkle turbinado or coarse sugar on top, about 1 to 2 tablespoons total.

8. Bake at 400°F for 15 to 20 minutes or until golden brown on top and a toothpick comes out clean. Oven temps vary so start checking at 14 minutes.

9. While scones cool a bit make the orange glaze by whisking 1 cup powdered sugar with 2 to 3 tablespoons fresh orange juice and 1/2 teaspoon vanilla extract until smooth. Add juice slowly to get the right drizzling consistency.

10. Let scones cool 5 minutes on the pan then transfer to a wire rack. Drizzle or spread the orange glaze over warm scones. Let glaze set a few minutes before serving. Store in an airtight container for up to 2 days or freeze for longer.

Equipment Needed

1. Oven (set to 400°F)
2. Baking sheet lined with parchment paper
3. Large mixing bowl and a smaller bowl for the wet ingredients
4. Whisk for the wet mix, plus a fork or pastry cutter to cut in the butter
5. Measuring cups and spoons (for flour, sugar, baking powder, etc.)
6. Sharp knife or bench scraper to cut the dough into wedges
7. Pastry brush or a spoon to brush on cream/egg wash and sprinkle sugar
8. Wire cooling rack for glazing and cooling the scones

FAQ

Q: Can I use frozen cranberries instead of dried?

A: You can, but frozen cranberries will add more moisture and may make the dough wetter. Toss them lightly in a teaspoon of flour first and pat them dry so they dont bleed too much. You might need to chill the dough a bit longer before shaping.

Q: My butter warmed up while I was prepping. What now?

A: If the butter got soft, pop the bowl in the fridge for 10 to 15 minutes so it firms up. Cold butter is key to flaky scones because it creates little pockets of steam while baking. If you cant get it cold again, the scones will still be fine but a bit denser.

Q: How do I know when scones are done?

A: They should be golden on top and a toothpick inserted in the center should come out clean or with a few moist crumbs. Watch the edges too they brown faster. Total bake time is usually about 18 to 22 minutes depending on your oven.

Q: Can I make the dough ahead or freeze the scones?

A: Yes. You can shape the scones, wrap them tightly and freeze for up to 2 months. Bake from frozen, adding 5 to 8 minutes to the bake time. Or refrigerate shaped scones for up to 24 hours and bake straight from the fridge.

Q: How thick should the orange glaze be?

A: Start with 2 tablespoons of juice and add the third only if needed. You want a pourable but not runny glaze that clings to the scones. If it gets too thin, add a little more powdered sugar, if too thick add a splash more juice.

Q: Any tips to keep scones tender and not dry?

A: Dont overwork the dough, mix just until it comes together. Use cold butter and chill the dough if your kitchen is warm. Also dont overbake. Brush with a bit of cream and sprinkle turbinado sugar right before baking for a nicer crust and more moisture inside.

Starbucks Cranberry Orange Scones Copycat Recipe Substitutions and Variations

All purpose flour: swap with pastry flour for a more tender crumb, or use a 1-to-1 gluten free flour blend that contains xanthan gum if you need gluten free. Either will change texture a bit so dont overmix.
Cold unsalted butter: use chilled vegan butter or solid coconut oil cut into pieces for a dairy free version. Coconut adds a slight coconut flavor so pick neutral coconut oil if you dont want that.
Heavy cream + sour cream: replace with 3/4 cup full fat Greek yogurt plus 1/4 cup milk (or watering down the yogurt to the same consistency) for similar richness and tang, or use buttermilk for a bit more tang.
Dried cranberries: swap with chopped dried cherries or raisins if thats what you have, both keep the chew and sweetness but cherries give a closer flavor match.

Pro Tips

1. Keep the butter very cold and work it just until you have pea sized bits. If it melts the scones get dense, so chill the bowl or return the dough to the fridge for 10 minutes if your hands warm it up.

2. Toss the dried cranberries in a tablespoon of flour or the orange zest before adding them. That helps them stay suspended in the dough instead of sinking to the bottom.

3. Don’t overmix. Fold the wet into the dry until it just comes together. A few streaks of flour are ok. Overworking = tough scones.

4. For a glossy finish and bright flavor, drizzle the orange glaze while the scones are still slightly warm but not piping hot. If the glaze is too thin add more powdered sugar, too thick add drops of juice.

Starbucks Cranberry Orange Scones Copycat Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally nailed a Starbucks Cranberry Orange Scones Recipe that flakes like theirs and comes out with that sticky orange glaze people will actually fight you for.

Servings

servings

Calories

439

kcal

Equipment: 1. Oven (set to 400°F)
2. Baking sheet lined with parchment paper
3. Large mixing bowl and a smaller bowl for the wet ingredients
4. Whisk for the wet mix, plus a fork or pastry cutter to cut in the butter
5. Measuring cups and spoons (for flour, sugar, baking powder, etc.)
6. Sharp knife or bench scraper to cut the dough into wedges
7. Pastry brush or a spoon to brush on cream/egg wash and sprinkle sugar
8. Wire cooling rack for glazing and cooling the scones

Ingredients

2 1/2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg
1/2 cup heavy cream
1/4 cup sour cream
1 tablespoon orange zest (about 1 medium orange)
1 teaspoon vanilla extract
1/2 cup dried cranberries
turbinado or coarse sugar for sprinkling, about 1-2 tablespoons
For the orange glaze: 1 cup powdered sugar
For the orange glaze: 2 to 3 tablespoons fresh orange juice
For the orange glaze: 1/2 teaspoon vanilla extract

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Whisk together 2 1/2 cups all purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt in a large bowl.
Add 6 tablespoons cold unsalted butter cut into small pieces. Use a pastry cutter, two forks, or your fingers to work the butter into the flour until mixture looks like coarse crumbs with some pea sized bits left. Cold butter is key so don’t let it melt.
Stir in 1 tablespoon orange zest and 1/2 cup dried cranberries so they get coated and don’t sink to the bottom later.
In a separate bowl whisk 1 large egg, 1/2 cup heavy cream, 1/4 cup sour cream and 1 teaspoon vanilla extract until smooth. Fold the wet mix into the dry ingredients gently until just combined. The dough should be slightly sticky but hold together. Don’t overmix or the scones will be tough.
Turn the dough out onto a lightly floured surface, press into a 7 to 8 inch round about 1 inch thick. If it’s too sticky chill for 10 minutes. Cut into 8 wedges with a sharp knife and transfer wedges to the prepared baking sheet, spacing them a couple inches apart.
Brush the tops with a little extra heavy cream or the reserved egg wash if you want extra color, then sprinkle turbinado or coarse sugar on top, about 1 to 2 tablespoons total.
Bake at 400°F for 15 to 20 minutes or until golden brown on top and a toothpick comes out clean. Oven temps vary so start checking at 14 minutes.
While scones cool a bit make the orange glaze by whisking 1 cup powdered sugar with 2 to 3 tablespoons fresh orange juice and 1/2 teaspoon vanilla extract until smooth. Add juice slowly to get the right drizzling consistency.
Let scones cool 5 minutes on the pan then transfer to a wire rack. Drizzle or spread the orange glaze over warm scones. Let glaze set a few minutes before serving. Store in an airtight container for up to 2 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.