Is there anything more inviting than the sweet, citrusy aroma of cranberry orange scones wafting through your kitchen? Especially when the result is so close to those buttery, glazed beauties you can’t help but grab with your coffee at Starbucks. This Starbucks scone copycat recipe gives you all the comfort and indulgence of the original—but baked fresh at home and, dare we say, even better.
Whether you’re prepping for a cozy holiday brunch, whipping up gifts from the kitchen, or simply craving something special with your morning cup, these holiday scones are it. Tart cranberries, zesty orange, and a sweet drizzle of glaze make every bite feel like a treat.
Why You’ll Love These Cranberry Orange Scones
Cranberry orange scones hit that perfect balance of tart and sweet. The buttermilk keeps them tender, while cold butter ensures flaky layers. And the orange glaze? Pure magic. They look bakery-fancy, taste incredible, and come together in under an hour.
These glazed scones are especially great around the holidays—bright, festive, and a total crowd-pleaser. But honestly, once you’ve tried them, you’ll want them year-round.
Ingredients
Scones:
- 312 g (2 1/2 cups) all-purpose flour
- 25 g (2 tbsp) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 100 g (1 cup) fresh cranberries, chopped (leave a few whole)
- Zest of 1 orange, divided (2 tsp reserved for glaze)
- 240 ml (1 cup) buttermilk
- 1 large egg, lightly beaten
Glaze:
- 120 g (1 cup) powdered sugar
- 2 tbsp orange juice
- 2 tsp orange zest
How to Make Cranberry Orange Scones
- Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and the orange zest (reserve 2 tsp for the glaze).
- Add cold butter and cut it into the dry ingredients using a pastry blender or your fingers until the mixture looks like coarse crumbs.
- Pour in the buttermilk and stir gently with a fork until just combined.
- Fold in the chopped cranberries.
- Lightly flour your hands and form the dough into a ball.
- On a floured surface, knead the dough 6 to 8 times, then pat it into a 25 cm (10 inch) circle.
- Cut into 8 wedges using a sharp knife or pizza cutter.
- Place the wedges on the prepared baking sheet, spaced slightly apart.
- Brush the tops with the beaten egg for a golden finish.
- Bake for 13–16 minutes, or until lightly golden. Let cool on a wire rack.
- For the glaze, mix powdered sugar, orange juice, and reserved orange zest. Drizzle over warm scones before serving.
Tips for the Best Starbucks-Style Scones
- Use cold butter and don’t overwork the dough—this keeps them tender and flaky.
- Fresh cranberries are best, but you can use frozen in a pinch (no need to thaw).
- For even more flavor, add a few drops of orange extract to the glaze.
- Store extras in an airtight container, but reheat gently to bring back that just-baked magic.
Why This Recipe Is Always on My Holiday Baking List
I first made these cranberry orange scones on a snowy December morning when I needed something bright and cheery. The zing of fresh orange and tart cranberries felt like sunshine in pastry form. Now they’re my must-make holiday treat—for neighbors, brunches, and just about any reason I can find.
They taste like something you’d splurge on at a cafe but are simple enough for a weekday morning. And that glaze? It’s the ribbon on top of a very delicious gift.
What to Serve with Cranberry Orange Scones
Pair these scones with a cozy drink like hot chocolate, tea, or your favorite latte. They’re perfect on a brunch table with quiche, fruit salad, or yogurt parfaits.
Want to go extra? Serve with clotted cream or a pat of orange butter. For gifting, wrap them in parchment and tie with twine—they’re holiday-ready and heartwarming.
How to Store and Reheat
Once cooled, store your scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag for up to a month.
To reheat, warm in the oven at 175°C (350°F) for 8–10 minutes or microwave for 15 seconds. Glaze after reheating if freezing ahead.
FAQs About Cranberry Orange Scones
Can I use dried cranberries instead of fresh ones?
Yes, just use half the amount and soak them in hot water for 10 minutes first.
Can I make the dough ahead of time?
Definitely! Shape and refrigerate overnight, then bake in the morning.
Is there a substitute for buttermilk?
Yes—add 1 tbsp lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes.
Can I skip the glaze?
Sure, but it adds such a delicious citrus finish you might want to double it instead!
Holiday Cheer in Every Bite
These cranberry-orange scones epitomize a festive morning treat. Bright, flaky, and drizzled in citrusy sweetness, they bring all the bakery feels without the coffee shop price tag. Whether you’re cozying up solo or sharing with loved ones, this Starbucks scone copycat recipe brings home the magic—one delicious bite at a time.
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Starbucks Cranberry Orange Scones Copycat Recipe: Your New Favorite Holiday Bake
- Total Time: 30 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Cranberry Orange Scones are a festive Starbucks copycat recipe—flaky, buttery, and bright with orange zest and tart cranberries. Finished with a sweet citrus glaze, they’re perfect for brunch, holiday baking, or cozy mornings with a warm drink. Made with pantry staples and fresh fruit, this easy recipe brings bakery-quality scones right to your kitchen.
Ingredients
Scones:
312 g (2½ cups) all-purpose flour
25 g (2 tbsp) granulated sugar
2½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
113 g (1/2 cup) cold unsalted butter, cubed
100 g (1 cup) fresh cranberries, chopped (some whole)
Zest of 1 orange (reserve 2 tsp for glaze)
240 ml (1 cup) buttermilk
1 large egg, lightly beaten
Glaze:
120 g (1 cup) powdered sugar
2 tbsp orange juice
2 tsp reserved orange zest
Instructions
Preheat oven to 220°C (425°F). Line a baking sheet with parchment.
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and orange zest.
Cut in cold butter until the mix resembles coarse crumbs.
Stir in buttermilk just until combined. Fold in cranberries.
Form dough into a ball, knead 6–8 times, and pat into a 25 cm (10-inch) circle.
Cut into 8 wedges and place on baking sheet.
Brush tops with beaten egg.
Bake for 13–16 minutes, or until golden. Cool slightly.
Mix powdered sugar, orange juice, and zest to make glaze. Drizzle over scones.
Notes
Use cold butter for flakiness.
Frozen cranberries work (don’t thaw).
Add orange extract to glaze for more flavor.
Reheat gently before serving to restore texture.
Dough can be made ahead and chilled overnight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American