Cranberry Orange Scone Recipe Starbucks Copycat

CRANBERRY ORANGE SCONES STARBUCKS COPYCAT RECIPE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, baking soda and salt.
• Add butter cubes and mix in with a pastry blender until dough becomes coarse crumbs.
• Stir in buttermilk until just moistened. Mix and fold in 1/2 of dried cranberries and orange zest. Mix until completely incorporated. You can use a Kitchen Aid with a dough hook. This is the easiest method.
• Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky.
• Divide dough in half and form into a circle and flatten out with palms of hands. Cut into 6 triangles.
• Take remaining cranberries and maple syrup and combine in a small bowl. Slice scones in half and add a spoonful of cranberries in the middle and then replace the top of the scone. Do this for both discs.
• Add scones to a parchment lined baking sheet.
• Bake for 13-15 minutes or until lightly browned.
• When cooled make the glaze and drizzle on scones on some parchment or waxed paper. Enjoy

CRANBERRY ORANGE SCONE RECIPE (STARBUCKS COPYCAT)

Steps:

• 1. Line a large, rimmed baking parchment paper or a Silpat® baking mat. Set aside. 2. Mix two cups flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces. 3. In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine. 4. Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed. 5. Sprinkle ¼ cup of flour onto a clean work surface. Transfer scone batter onto floured surface and lightly knead into a ball. Press the dough down into a ½" high rectangle (approximately 6" x 10"). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces. 6. Transfer the scones to the prepared baking sheet, leaving 1-2" between them. Refrigerate for at least 30 minutes before baking. 7. Pre-heat oven to 400°F, then add the baking sheet to oven when ready. Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through. Remove from oven and cool for 5-10 minutes. 8. While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined. 9. Serve the scones warm drizzled with some of the orange glaze on top. Enjoy!

CRANBERRY ORANGE SCONES STARBUCKS COPYCAT RECIPE

Steps:

• Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
• Mix two cups flour, baking powder, sugar, and salt in a large mixing bowl. Cut in butter with fork until butter is in pea-sized pieces.
• In a separate bowl, combine the heavy cream, sour cream, egg, vanilla extract, orange extract, and orange zest. Whisk to combine.
• Fold the wet ingredients into the dry ingredients just until combined. Add in the craisins and stir until just mixed.
• Sprinkle ¼ cup of flour onto a clean work surface. Transfer scone batter onto floured surface and lightly knead into a ball. Press the dough down into a ½" high rectangle (approximately 6" x 10"). Cut in half lengthwise, and then each half into 3 rectangles. Then, cut each rectangle diagonally to create triangle-shaped pieces.
• Transfer the scones to the prepared baking sheet, leaving 1-2" between them. Refrigerate for at least 30 minutes before baking.
• Pre-heat oven to 400°F, then add the baking sheet to oven when ready. Bake the scones for 18-22 minutes, or until they are nicely golden brown and cooked through. Remove from oven and cool for 5-10 minutes.
• While the scones are cooling, prepare the orange glaze by stirring the powdered sugar and orange juice together in a small bowl until thoroughly combined.
• Serve the scones warm drizzled with some of the orange glaze on top. Enjoy!

STARBUCKS COPYCAT CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
• Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and walnuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.