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Move over, Starbucks!

Do you remember when Starbucks came out with those cranberry orange scones? Back then, it felt like the ultimate treat—pairing a peppermint mocha with a warm scone was just pure joy.

Now I make them at home, and honestly, they taste even better. I get to use simple, better ingredients, save money, and skip waiting for seasonal releases. And the best part? It takes about the same time to make them from scratch as it does to drive into town.

Here’s to bringing those little favorites home—fresh, simple, and made anytime we want.

Check out our blackberry and peach scones here—perfectly tender, lightly sweet, and filled with fresh, seasonal flavor.

Print Recipe

Cranberry Orange Scones

These Cranberry Orange Scones are the perfect addition to breakfast, brunch, or an afternoon tea.
They’re wonderfully simple to make and bake up tender, lightly sweet, and full of bright citrus flavor.
If you’re looking for a cozy homemade treat that feels a little special without being complicated, these scones are a favorite.

Ingredients

The Scones

  • 3 cup all purposed flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 stick cold butter cut into 1/4 inch pieces
  • 1 cup dried cranberries
  • zest of one orange
  • 3/4 cup milk
  • 1/4 cup orange juice

The Icing

  • 1 cup powdered sugar
  • zest from 1 orange
  • juice from 1 orange add additional orange juice or water if needed to thin the icing.

Instructions

For the scones

  • Preheat the oven to 450°F.
  • In a small bowl, whisk together the milk and orange juice until combined.
  • In a large bowl, whisk together the dry ingredients until well combined.
  • Add the butter and, using a pastry blender or your fingertips, cut it into the flour mixture until it resembles coarse crumbs.
  • Add the cranberries, orange zest, and milk mixture. Stir just until the dough is moistened—do not overmix.
  • Turn the dough out onto a floured surface and gently knead just until a shaggy dough comes together.
  • Cut the dough in half and gently pat each portion into a disk. Lightly roll each disk into a 6-inch circle.
  • Transfer the dough rounds to a baking sheet and brush the tops with beaten egg.
  • Score each circle into 6 wedges, cutting partway through the dough.
  • Bake for 20 minutes, or until the tops are golden brown.
  • Cool on a wire rack before icing.

For the icing

  • Add the powdered sugar and orange zest to a bowl and whisk to combine. Gradually add the orange juice while whisking until smooth and well blended.
  • Drizzle the icing over the scones. Let it set slightly, then serve.