Cranberry Orange Scones Starbucks Copycat Recipes

CRANBERRY ORANGE SCONES

Steps:

• In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

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 BLISS BARS (STARBUCKS COPYCAT)

Steps:

• Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 10x15 by lining it with parchment paper or use a non-stick spray.
• BARS: With an electric mixer, beat together softened butter and sugars 3-5 minutes until light; gently blend in eggs and orange extract (don't overbeat eggs). Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just until incorporated.
• Spread thick batter in prepared 10x15 pan. Bake 350 for 20-24 minutes until light brown AT EDGES and a skewer tests clean. Don't overbake or your bars will be dry. Let it cool completely. NOTE: If you use a 9x13 pan, the bars will be thicker and will take 26-28 minutes.
• FROSTING: Blend cream cheese and butter until fluffy. Add orange extract and confectioners sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars.
• GARNISH: Use a zester to remove rind from an orange; sprinkle zest over frosted bars. Chop 1/3 cup Craisins coarsely; sprinkle over frosted bars.
• DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.
• Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally to create triangles.

CRANBERRY ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
• Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
• Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

CRANBERRY-ORANGE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing.
• Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed.
• Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.