Cranberry Scones with Cranberry Filling
This is the copycat recipe of the original Starbucks cranberry scones sold in the early to mid 2000s that had a delicious cranberry filling in the middle.
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Ingredients
For the Scones
- 3 cups all purpose flour
- ½ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 2 cups heavy cream, or half and half
- 1 teaspoon orange zest
- 1 cup dried cranberries, divided
- 1 tablespoon hot water
- 2 teaspoons honey
Instructions
Make the cranberry filling:
- In a small food processor or blender, mix ½ cup dried cranberries, 1 tablespoon hot water, and 2 teaspoons of honey. Mix it until a rough, coarse paste forms. Set aside.
Make the scones:
- In a large bowl, combine the flour, sugar, baking powder, orange zest, ½ cup of dried cranberries, and salt.
- Pour the cream into the bowl and stir, with a wooden spoon or mixing with your hands, until the dough is mixed and moist.
- Lightly flour your counter. Remove the moist dough from the bowl onto the counter. Then, with your hands, shape it into a 9 to 10-inch round circle, about 1 inch tall (the shape and size of a round baking pan). With a sharp knife, cut the circle in half, then into six even triangles, and separate them.
- Slice each scone horizontally through the middle, from the tip to the back, stopping about ½ inch from the end. Lift the top half gently, spread 1 ½ teaspoons of cranberry paste and close the top. Just let it fall, no need to press it closed.
Freeze the scones:
- Transfer each filled scone onto a parchment-lined baking sheet. Or line something that fits in your freezer. Freeze the scones (unbaked, as is) for 4 hours or overnight.
Bake them:
- Preheat the oven to 350°F with the top rack positioned in the middle.
- Take the scone tray out of the freezer and let it sit on the counter for 5 minutes. Brush the tops with a little bit of milk for a golden color.
- Bake them in the preheated oven for 35 minutes, until the tops are golden brown. If you shaped your scones taller than 1 inch, you might need a few extra minutes; if you shaped the dough on the thin side, you might need a few minutes less. Remove the scones from the oven and let them cool completely.
Storage:
- Serve baked scones the same day they are made. Store leftovers in an airtight container or in a paper bag, on the counter for 2 days. These can be kept in the freezer (unbaked) for up to 2 months, and you can bake as many as you want to enjoy.
Notes
Whole-wheat: You can make these with some whole-wheat flour by combining 1 cup whole-wheat flour with 2 cups all-purpose flour.
Glaze these:
Combine ½ cup powdered sugar + ¼ teaspoon orange zest + 1 tablespoon milk + 2 teaspoons maple syrup in a small bowl. Drizzle it over the fully cooled scones. Let the glaze set for 10 minutes.
