Cranberry Orange Scone Recipe {Starbucks Copycat}

starbucks copycat orange cranberry scones

5 from 8 reviews

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!


  • 3 1/4 cups all purpose flour
  • 1/3 cup + 2 Tablespoons sugar, divided
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cubed -or coconut oil.
  • 1 cup buttermilk, regular milk or dairy free milk
  • 1 1/2 cups dried cranberries, divided
  • 2 1/2 teaspoons orange zest
  • 2 teaspoons maple syrup


  • 1/2 cup powdered sugar
  • 1/4 teaspoon orange zest
  • 1 Tablespoon milk
  • 2 teaspoons maple syrup



  1. Preheat oven to 425 degrees.
  2. In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda and salt.
  3. Add butter cubes or coconut oil and mix in with your hands until dough becomes coarse crumbs.
  4. Stir in buttermilk (or substitute) until just moistened. Mix and fold in 1 cup dried cranberries and 2 teaspoons orange zest.
  5. Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky.
  6. 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.
  7. In a small food processor or blender, mix remaining ½ cup dried cranberries, 1/2 teaspoon orange zest, 1 Tablespoon hot water and 1-2 teaspoons maple syrup. Blend until a rough paste forms (you want some cranberry remnants).
  8. Using a sharp knife, slice scones through the middle –beginning at the tip stopping ¾ way back.
  9. 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).
  10. Place scones onto the lined baking pan and bake for 10-13 minutes or, until tops are lightly browned.


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.


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