Do you miss the Starbucks Cranberry Orange Scones when they aren’t in season? So do I. Enjoy this copycat recipe so you can enjoy it whenever you like.
Each bite of this buttery scone showcases tangy cranberries and tart orange zest that are perfectly balanced with a ribbon of tangy-sweet cranberry spread. It’s a festival of lush fruit.
The cranberry orange scone is made with buttermilk and fresh creme, dried cranberries, and orange zest, drizzled with vanilla icing.
Cranberry Orange Scones
Servings: 12 scones
Ingredients
- 2 cups flour
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup ½ stick unsalted butter cold
- ¾ cup heavy cream
- 1 egg
- 1 cup fresh or frozen cranberries chopped
- ⅓ cup sugar
- Zest from 1 orange chopped
- ½ cup chopped pecans or walnuts
- For the drizzle:
- ½ cup powdered sugar
- 2 tablespoons freshly squeezed orange juice
Instructions
- Preheat the oven to 375 degrees. Prepare a large baking sheet with parchment paper.
- In a food processor, blend together the flour, brown sugar, baking powder, ground cinnamon, and salt. Add the butter, cut into cubes, and pulse until the mixture resembles fine sand.
- Whisk together the heavy cream and egg. Add the cream to the food processor and pulse until the dough forms.
- In another bowl, toss together the chopped cranberries and sugar. Add the nuts and orange zest, tossing to combine. Add the dough to the bowl and press the fruit and nuts into the dough.
- Divide the dough into two equal portions. Pat each section into a 6-inch circle. Cut each circle into six wedges. Place the wedges onto the parchment-lined baking sheet.
- Bake for 20 to 22 minutes or until golden brown. Allow to cool slightly before drizzling with glaze.
- Mix the powdered sugar and orange juice to create a glaze. Drizzle over the scones.
