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Fresh Orange Scones

This Fresh Orange Scone Recipe is the perfect blend of orange and cranberries and creamy, moist dough. The cold shredded butter and minimal dough handling are the keys to a fluffy English scone. I love the fresh and lovely orange zest, and juice is a delicious pair to the cranberries.
Course Breakfast
Cuisine American
Keyword Baking, Bread, Breakfast, Dessert, Muffins, Scones
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 people
Author Happy Happy Nester

Ingredients

Scones

  • 2 cups all-purpose flour plus more for working the dough
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 large egg
  • 3/4 cup Greek yogurt
  • 1 tbsp orange zest
  • 1/2 cup sugar
  • 12 tbsp butter chilled and grated
  • ½ cup dried cranberries
  • 1 tsp almond extract

Orange Glaze

  • 3/4 cup cream cheese room temp
  • 1/4 cup butter softened
  • 1 tsp vanilla extract
  • 2 1/4 cup powdered sugar
  • 1/4 cup orange juice plus 2 tablespoons
  • 1 tsp orange zest
  • 4 tbsp raw sugar if you opt not to use a glaze then you can top the scones with raw sugar instead

Instructions

Scones directions

  • Preheat the oven to 400° F. Next, line a baking sheet with parchment paper. 
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. 
  • In a small bowl, lightly whisk the egg. Whisk in Greek yogurt and set aside.
  • In another bowl, place the sugar and orange zest together. Using the back side of a spoon combine the sugar and orange zest. 
  • Stir the sugar mixture in with the flour mixture.
  • Add the frozen shredded butter and blend with a pastry blender until mixture is like little pebbles.
  • Stir in the egg/yogurt mixture into the dough. Add the cranberries, vanilla extract and mix until it forms a ball. 
  • Divide dough in half.
  • Place one portion on a lightly floured surface and press it into a 6-inch round. It should be about an inch in thickness.
  • Cut the round into 4 or 6 wedges and place on parchment lined cookie sheet. 
  • Repeat this with your other portion of dough. 
  • Bake for about 13-15 minutes and until golden. Cool on baking sheet for 5 minutes and then transfer to a wire rack. 
  • Meanwhile, make the glaze.

Glaze directions

  • Blend cream cheese and butter until well blended.
  • Add sugar and then vanilla.
  • Mix well.
  • Next, add the fresh orange juice until the glaze is a tiny bit soft and runny.
  • Glaze scones and eat them while they are fresh.