Published: · Updated: by Laura Fuentes · This post may contain affiliate links
These Cranberry Orange Scones bring together all the best Fall flavors in a delicious breakfast recipe. Make these ahead and freeze them for a tasty morning treat!
5 from 27 votes
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One of my favorite “mom-treats” are cranberry orange scones from Starbucks. Once a week, I drive through and treat myself to an iced coffee and a cranberry scone. Since I already make so many scones at home, like my Almond Flour Scones made with blueberries and even my pumpkin scones, I decided to try my hand at homemade cranberry orange scones next!
One day, I realized that Icouldmake my own… and this was one recipe I didn’t mind testing since I love scones. Most scone mixes and recipes require butter -not this one. I’m not saying it’s a “low-fat” scone, all I’m saying is that you won’t have to cut the butter into tiny little cubes, use a special tool to mix the scones… you know what I mean.
*Note: the scones in the front are chocolate chip scones. Same recipe, omit all things cranberry and substitute with ½ cup chocolate chips.
Cranberry Scones
This recipeis a one bowl-wonder, easy to make and it has that same cranberry paste filling I’ve come to love. You didn’t think I was going to forget about that yummy cranberry filling, right? Oh no. I often wish the ones from Starbucks had more.
It takesa lotof caffeine to power up this mom. Just ask my husband. I once tried to give up caffeine a couple of years back and that was not a good idea -for any of us.
Monday is the busiest day of the week for us. The “big ones” get picked up from school at 2:45pm, we come home to change clothes, eat a snack, pick up Gabriel from school, and head out to our after-school activities.
First up: Sofia. She gets dropped off at ballet and Alex and I have a good thirty minutes until he needs to be dropped off at gymnastics. This is when the drive-through routine happens.
While Alex is at gymnastics Sofia gets picked up from ballet and is dropped off at piano lessons. While she’s at piano, I pick up Alex and head back to get her with just a few minutes to spare.
By this time, it’s now 5:35pm and this family is worn out! Ok, not this mamma. I got my 3pm caffeine fix! That afternoon pick-me-up is just what I need to get through the afternoon activities, get home with the 3 kids, help with homework, make dinner and get baths done.
One reason I love this scone recipe is that I can take a single scone out of the freezer and pop it in the oven while I am getting dressed and I prep that Monday night easy dinner.
I highly advise that you double or triple the recipe and keep the scones in the freezer for when you need them. Do I use a scone baking pan? Not always. I prefer my scone dough to be hand-pliable… but sometimes I have to use my scone pan when I’m testing new recipes.
As you can see, scones are winners in my household. This is one recipe I have made in many occasions and it’s easy to substitute for other ingredients. I’ve even made chocolate chip scones before with this very recipe (see note above)
I should mention that I’ve added a light glaze to the recipe directions even though I didn’t have a chance to photograph mine with it. The kids were anxious to eat the scones and take breakfast outside.
Cranberry Orange Scone Recipe {Starbucks Copycat}
Laura Fuentes
These Cranberry Orange Scones bring together all the best Fall flavors in a delicious breakfast recipe. Make these ahead and freeze them for a tasty morning treat!
5 from 27 votes
Servings 12
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Ingredients
- 3 ¼ cups all purpose flour
- ⅓ cup + 2 Tablespoons sugar, divided
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cold butter, cubed -or coconut oil.
- 1 cup buttermilk, regular milk or dairy free milk
- 1 ½ cups dried cranberries, divided
- 2 ½ teaspoons orange zest
- 2 teaspoons maple syrup
Glaze:
- ½ cup powdered sugar
- ¼ teaspoon orange zest
- 1 Tablespoon milk
- 2 teaspoons maple syrup
Instructions
Dough:
Preheat oven to 425 degrees.
In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, baking soda and salt.
Add butter cubes or coconut oil and mix in with your hands until dough becomes coarse crumbs.
Stir in buttermilk (or substitute) until just moistened. Mix and fold in 1 cup dried cranberries and 2 teaspoons orange zest.
Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky.
Divide dough in half and gently form each half into a 7" circle (about 1” high). Using a sharp knife, cut each circle into six even pieces. Separate.
In a small food processor or blender, mix remaining ½ cup dried cranberries, ½ teaspoon orange zest, 1 Tablespoon hot water and 1-2 teaspoons maple syrup. Blend until a rough paste forms (you want some cranberry remnants).
Using a sharp knife, slice scones through the middle –beginning at the tip stopping ¾ way back.
Spread about a teaspoon of cranberry paste and sandwich it closed. Repeat with remaining scones. Sprinkle remaining 2 tablespoons of sugar over the scones (optional).
Place scones onto the lined baking pan and bake for 10-13 minutes or, until tops are lightly browned.
Notes
Don't want to make 12 scones? Freeze unbaked scones on a cookie sheet for 2hours and transfer to freezer bag and store for up to 2months. When ready to bake, preheat oven, pull from freezer and add 3-5minutes of cooking time.
Equipment
Nutrition
Serving: 1sconeCalories: 298kcalCarbohydrates: 44.5gProtein: 3.9gFat: 12.4gSaturated Fat: 7.3gCholesterol: 31mgSodium: 23.6mgFiber: 2gSugar: 15.4g
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Oh yes, in case you were wondering what the Cranberry Orange Scone from Starbucks looks like…
