Best Starbucks Cranberry Orange Scones Recipes

CRANBERRY ORANGE SCONES STARBUCKS COPYCAT RECIPE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, baking soda and salt.
• Add butter cubes and mix in with a pastry blender until dough becomes coarse crumbs.
• Stir in buttermilk until just moistened. Mix and fold in 1/2 of dried cranberries and orange zest. Mix until completely incorporated. You can use a Kitchen Aid with a dough hook. This is the easiest method.
• Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky.
• Divide dough in half and form into a circle and flatten out with palms of hands. Cut into 6 triangles.
• Take remaining cranberries and maple syrup and combine in a small bowl. Slice scones in half and add a spoonful of cranberries in the middle and then replace the top of the scone. Do this for both discs.
• Add scones to a parchment lined baking sheet.
• Bake for 13-15 minutes or until lightly browned.
• When cooled make the glaze and drizzle on scones on some parchment or waxed paper. Enjoy

CRANBERRY ORANGE SCONES

Steps:

• In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

CRANBERRY ORANGE SCONES STARBUCKS COPYCAT RECIPE

Steps:

• Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
• Mix two cups flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces.
• In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
• Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.
• Sprinkle ¼ cup of flour onto a clean work surface. Transfer scone batter onto floured surface and lightly knead into a ball. Press the dough down into a ½" high rectangle (approximately 6" x 10"). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
• Transfer the scones to the prepared baking sheet, leaving 1-2" between them. Refrigerate for at least 30 minutes before baking.
• Pre-heat oven to 400°F, then add the baking sheet to oven when ready. Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through. Remove from oven and cool for 5-10 minutes.
• While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.
• Serve the scones warm drizzled with some of the orange glaze on top. Enjoy!