Orange Cranberry Bisconies

These Costco-inspired Orange Cranberry Bisconies are buttery, fluffy, and bursting with citrusy flavor and tart cranberries. Perfect for holiday mornings or cozy weekend baking, they come together easily with simple ingredients.

If you shop at Costco, you know their orange cranberry biscones/bisconies make an appearance near holiday time—around November to be exact! These orange bisconies are one of my absolute favorites. They’re like part biscuit, part scone—light, fluffy, buttery, and a little cakey at the same time! Think of it as a tender, buttery hybrid with a slightly cakey interior and crisp golden edges. I made mine a bit larger, but Costco’s version is smaller and so cute!

I first had them when someone brought them to a potluck and I was instantly hooked. So of course, I had to try making my own. Then I came across a buttermilk bisconies recipe from The Back in the Day Bakery Cookbook, and it was like an aha moment. I adapted it to create my own orange cranberry version. They may not be a perfect Costco copycat, but they are so good in their own way!

Why You’ll Like This Recipe

1. They’re buttery, tender, and fluffy—everything you want in a bisconie
2. The combination of orange zest, extract, and tart cranberries gives them a bright, festive flavor.
3. The recipe uses simple pantry ingredients and doesn’t require any special tools.
4. The turbinado sugar topping adds the perfect crunchy finish.
5. They’re freezer-friendly and perfect for holiday brunches or cozy weekend baking.

Ingredients and Substitutions

1. Unbleached all-purpose flour – Gives structure while keeping the biscones tender.
2. Cake flour – Adds softness and lightness. You can replace it with all-purpose flour, but the texture will be slightly denser.
3. Granulated sugar – Sweetens just enough without making it too dessert-like.
4. Baking powder – Helps the bisconies rise and be fluffy.
5. Fine sea salt – Balances the sweetness and enhances flavor.
6. Unsalted butter – Use high-quality butter for the best flavor. Keep it cold for flakiness.
7. Dried cranberries – Tart and chewy contrast beautifully with the buttery dough. You can use raisins or other dried fruits too.
8. Orange zest and orange extract – Provide that signature citrusy aroma. Substitute with lemon zest and extract for a lemon cranberry twist.
9. Buttermilk – Adds tang and tenderness. You can make your own by mixing 360 ml of whole milk (don’t use low-fat milk) with 1 tablespoon vinegar or lemon juice and letting it sit for 10 minutes.
10. Egg + fine sea salt – For the egg wash that gives the biscones a lovely golden sheen.
11. Turbinado sugar – Adds sparkle and crunch. You can use coarse sugar if that’s what you have.

Tips for Success

1. Keep everything cold. Cold butter = flaky bisconies. If your kitchen is warm, chill the dough for 10 minutes before baking.
2. Don’t overmix. Mix just until there’s no dry flour left; overmixing makes them tough.
3. Use a proper scoop. A #16 scoop (¼ cup / 60 ml) gives uniform bisconies that bake evenly.
4. Bake right away. Don’t let the dough sit too long before baking or you’ll lose that light texture.
5. Add-ins are flexible. Try chocolate chips, chopped nuts, or different dried fruits for variety.

Storage and Reheating

1. Storage:
   Keep cooled bisconies in an airtight container at room temperature for up to 1 day. For longer storage, freeze them in a single layer until solid, then transfer to a freezer bag for up to 1 month.
2. Reheating:
   To reheat, place bisconies in a 350°F (175°C) oven or toaster oven for 5–7 minutes until warm and slightly crisp again. If reheating from frozen, bake at the same temperature for 10–12 minutes. Avoid microwaving, as it will make the bisconies soft instead of flaky.

Frequently Asked Questions

1. Can I make the dough ahead of time?
   Yes, you can scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen—just add a few extra minutes to the baking time.
2. Can I use heavy cream instead of buttermilk?
   You can substitute heavy cream for a richer biscone, but the texture will be slightly denser and less tangy than with buttermilk.
3. Why is my dough too sticky?
   Humidity, flour brand, or how it’s measured can affect the dough texture. If it’s too sticky to scoop, sprinkle in a tablespoon or two of flour—just enough to handle it easily.
4. Why didn’t my bisconies rise much?
   Check that your baking powder is still fresh (it loses strength over time). Also, make sure your oven is fully preheated before baking, and don’t overmix the dough.
5. Can I glaze them instead of using turbinado sugar?
   Yes! A simple orange glaze (powdered sugar mixed with a bit of orange juice and zest) is delicious if you prefer a sweeter finish.
6. Can I halve the recipe?
   Definitely! This recipe halves well and makes about 9 bisconies.