Light, tender, moist, and flaky Orange Scones are a spot-on Panera Bread orange scone recipe! Cream scones are made with fresh orange juice and zest, bursting with bright citrus flavor. Glazed with fresh orange icing, tastes like spring!
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Our youngest has had a long-standing obsession with orange scones from Panera and I thought it was high time I made a copycat version we can enjoy at home. Check out the comments for all of the rave reviews on this Panera Bread orange scone recipe.
One of the best Scone recipe’s I have ever made (AND I have made plenty) they turned out perfectly, as instructed. Anyone who has never made scones before may be intimidated about trying them, BUT they shouldn’t with this recipe! Thank you! My husband Thanks you too!!!
Florence
Why You Will Love this Panera Orange Scone Recipe
- We love cream scones and this orange scone recipe is a delicious cross between a muffin, a biscuit and quick bread.
- Scones are in a league all their own, less sweet than a muffin, more biscuit than quick bread! Be sure to browse to the bottom for many more fabulous scone recipes!
- Better-than-Panera | You be the judge, the comments speak volumes!
My favorite Scone Recipe
Have you ever just bit into something and knew immediately you were 100% in love?
This Panera Bread Orange Scone recipe is so easy, made with fresh orange juice, and orange zest, the citrus is literally bursting! You will fall in love too!
Simple Ingredients for Orange Scones
- All-purpose Flour | I used organic, unbleached all-purpose flour, or use Gluten Free All-purpose flour along with a small amount of oat flour (¼ cup).
- Sugar | Not a lot, just enough to sweeten it up a bit, I use all natural cane sugar. You may add up to ½ a cup though!
- Butter | I believe in real cream butter — if it’s soft coming out of the fridge, it’s not real butter, but a blend. For scones, splurge for European butter with more butterfat and less water added –after all, you don’t make them every day!
- Heavy Cream | Use the real stuff; this allows the scone to rise, be fluffy and tender.
- Egg | I use large eggs in all my baking; bring to room temperature (if you forget, you can place the egg in a bowl of warm (not hot) water for 5-7 minutes.
- Vanilla Bean Paste | Adds beautiful flecks of vanilla bean, aromatic and subtle, enhancing other flavors. You may substitute vanilla extract.
- Zest & Juice | This is the essence of the orange scone, fresh zested orange peel, and a splash of juice.
Get the full recipe in the recipe card below.
Zesting Tips
- Ever grated a knuckle while trying to zest citrus? I have the tool for you! This Microplane zester is one of my most used and favorite kitchen tools! And makes short work to a lot of zest!
You might love these other scone recipes, too: Glazed Berry Scones and Cinnamon Crunch Scone, or these Cinnamon Chip Scones. Be sure to read to the end for many more great scone recipes.
How to Make Panera Bread Orange Scone Recipe
Step 1 | Prep Ingredients and Oven
Line a baking sheet with parchment paper. In a large bowl, whisk flour, granulated sugar, baking powder, and salt together. Preheat oven to 400°F (240°C).
Grate butter using a box grater, then place in the freezer until ready to use. Or chop into small chunks, also placing in the freezer until ready to use.
Zest orange(s) and juice the orange, set aside.
Step 2 | Make Easy Orange Scones
Toss frozen, grated butter into the flour mixture using a pastry cutter or your hands. Quickly mix until it resembles coarse crumbs.
In a small bowl or measuring cup, whisk wet ingredients together; the heavy cream, vanilla bean paste, egg, orange zest and a splash of orange juice.
Make a small well in the center of the dry ingredients and then pour in egg mixture.
Gently mix with a fork until the dough just comes together, forming a shaggy dough.
Step 3 | Form Scones
Turn out the dough onto a parchment-lined cookie sheet or a lightly floured surface. Using the parchment paper to help shape and bring the dough together into a disc, about ½ – ¾ inch thick. Make one large dough disc or two smaller discs for mini Panera scones.
If the dough is really dry, add a little splash of orange juice or heavy cream (just a few dribbles and work it in quickly). See TIPS below.
Using a bench scraper or large knife cut the disc in half, then quarters, then again cutting the quarters in half; making 8 large scones (see below for mini scones).
Separate scones away from the other. Keeping them closer to one another will yield a more even-raised scone. Further apart they will appear more rustic, which was what I was going for in these orange scones.
Step 4 | Freeze Orange Scones to Set
Freeze or refrigerate scones to firm the butter back up for about 10-30 minutes; now is a great time to preheat the oven to 400° F (204°C).
Bake the orangescones until lightly golden brown on the bottom, about 13-15 minutes, 13 will be softer and a little more tender, and 15 minutes will yield a more firm, dryer scone. Remove to a rack to cool completely.
Did you know all ovens heat differently? Many of them are off by 25-50 degrees, be sure to invest in a good (though cheap) oven thermometer, so you know if your oven runs hot or cold, then adjust your temperature accordingly.
How to Make Orange Butter Sweet Glaze
The orange glaze is optional (but amazing), gather the following ingredients:
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In a medium bowl mix together the powdered sugar, orange zest, melted butter, vanilla bean paste and orange juice; whisk until smooth.
You may use ¼ – ½ teaspoon of orange extract in place of the orange juice and orange zest, but I guarantee it won’t taste as good!
Once the scones are cool, one at a time, carefully pick up and dip the scone top into the orange glaze to coat, then return to the rack to set the glaze.
Alternatively, you can cool the scones completely and pour the orange glaze into a freeze bag, snip off the corner (just a bit), and swirl the glaze on top of your version of Panera’s orange scones.
Pro Glazing Tips
- Liquid | Whisk in a few tablespoons of juice at a time until the consistency is thick, yet pourable.
- Wire Rack | Using your same baking sheet or parchment, set a wire rack over the top then place scones on it to set the glaze.
- Leftover glaze | Using a spoon or spatula, add a little extra drizzle to each scone!
Variations & Substitutions
- Food Processor Orange Scones | Combine all dry ingredients in a food processer, and pulse to combine. Add the grated or cubed butter, pulsing just until it resembles a coarse meal. Pour combined wet ingredients in, pulse just a few times to wet dry ingredients, then turn onto a floured surface and proceed with the recipe.
- Make Ahead | Make the scones, cutting them into wedges, then wrap the dough disc tightly in plastic wrap, place in a freezer bag, and store in the freezer for up to 3 months. Bake from frozen (separating slightly) on a lightly greased baking sheet or parchment-lined cookie sheet.
- Make Blueberry Scone | Omit the orange juice and zest (replace with a little lemon zest instead) and stir in a cup of fresh or frozen blueberries carefully into the mixture at the same time as adding the wet ingredients.
- Sweeter Orange Scones | Some like their scones sweeter, add up to an additional ¼ cup sugar if sweet scones are desired.
Gluten-Free Orange Scones
I have had a lot of success replacing regular flour with a good cup-for-cup gluten-free flour (Bob’s Red Mill comes in a close second) in my baked goods!
- I will use 1 cup GF Flour and replace the remaining ¾ cup flour with a portion of almond flour and oat flour; not only do I believe they taste better, but the texture is better too.
- Gluten-free flours tend to soak up more liquid; use good judgment, and, if necessary, add more liquid a teaspoon or two at a time until you have a good consistency.
- Overbaked gluten-free baked goods are dry and yucky, so I always check my gluten-free scones 2-3 minutes before the lowest time. Keep an eye on them, and when they are puffed and no longer glossy, it’s probably safe to remove them. And if they are slightly undercooked, no worries; it’s much better than overbaked.
Make-Ahead and Freeze Orange Scones
Scones are fabulous make-ahead treats! You can make the scones up to the point of baking, wrap well in freezer baggie and freeze up to 3-4 months. Bake as directed, possibly adding a little time at the end.
You may also freeze already baked scones, the same way, wrapped well in an airtight container up to 3 months. I recommend that you freeze un-glazed, but if that is your only choice, they will be fine.
Storing Orange Scones
Store scones on the counter in an airtight container up to 5 days, or pretend you are a bakery and wrap them individually and place them in a pretty covered cake stand. Scones may also be frozen for 3-4 months and wrapped well.
Frequently Asked Questions
Make sure your baking powder is fresh; most baking powder and baking soda are fresh for about 6 months from opening.
To check place 1 teaspoon baking powder in a cup and add ⅓ cup hot tap water. If it starts to bubble, it’s good to go. If not, by new!
The short answer is yes! However, baking soda is three times more potent than baking powder, so reduce to about ¾ teaspoon of baking soda in this recipe. It also relies on acid to activate the soda; using orange juice, you should be fine.
Other replacements might not produce as fluffy and high rise in scones, but are usable: buttermilk (would be good if you are using baking soda), evaporated or dry (reconstituted) milk, canned coconut milk or other plant based milk will work, or you could even try yogurt or even plain water.
1. Make sure your oven heats accurately. Purchase an oven thermometer to be sure, then adjust accordingly.
2. Do not overwork your dough!
3. Instead of separating the scones completely, cut through them and use the bench scraper to just barely pull the scone away from the other one, this will give structure and rise to the scone, though you may need to bake a few additional minutes.
4. CHILL your scones, this firms the butter back up so that it doesn’t become a puddle as soon as it hits the oven heat!
Two reasons; your scones were not cooled completely and/or you thinned out the glaze too much. Simply add a bit more powdered sugar a tablespoon at a time until the glaze is the right consistency.
8 Baking Tips for Making Better Scones
- COLD BUTTER | I grate my butter using a standard box grater and place it in the freezer while assembling the rest of my ingredients.
- REAL BUTTER | I cannot stress this enough: it doesn’t matter if you use salted or unsalted butter, but make sure it is real, pure cream butter, no blends! It is not real butter if it is soft coming out of the fridge. And the higher quality the butter (e.g. European butter) the better the result. Cheaper butters contain water and that will impact your scones!
- COLD CREAM OR MILK | Unlike other baking recipes (chocolate loaf cake) that, like room temperature ingredients, scones do not! Keep the cream in the fridge until ready to use.
- DO NOT OVERWORK | Think of scones as the dainty, delicate cousin to yeast bread; whereas yeast bread thrives on kneading to activate the ingredients, scones will become tough and will not rise as well if the dough is overworked.
- USE A PASTRY CUTTER | To cut in the butter, using a pastry cutter keeps warm hands out, the beauty of grating the butter and freezing it allows you to quickly mix with your hands without warming the dough too much. And my hands are always cold anyway!
- LIQUID | Only add enough liquid to bring the dough together, having some extra flour is okay, the dough will look shaggy (see above picture).
- SHAPING | To quickly and easily shape your scone disc, use parchment paper (or wax paper would work, too) and fold it up on the ingredients, using the paper to press together and smooth the dough into the disc. This contains the floury mess and helps your hands not warm the butter too much.
- CHILL AGAIN | Once your scones are formed, place the entire pan in the freezer or fridge for 10-30 minutes. This gives the scone time to firm the butter back up, chilling it so the magic happens when it hits the hot oven.
High Altitude Orange Scone Recipe
- Decrease baking powder to 1 ½ teaspoons.
- If above 7,000 feet, add additional 1-2 tablespoons flour
- You may need to increase liquid, but do not overadd. The scones should really just barely hold together.
- Bake as directed, but begin checking them 2-3 minutes early.
How to Make Mini Orange Scones
- When forming the dough discs, split the dough into two even portions on their own parchment sheets.
- Proceed with shaping into a smaller disc and cutting the same way, yielding 8 smaller petite scones per disc.
- Baking time and temp will be the same, but check them on the earlier side at about 12 minutes.
Best breakfast foods to serve with orange scones
Make it a feast! Enjoy this Prosciutto quiche, or this easy Chile Relleno Casserole and make these Breakfast Sausage Links in Air Fryer!
More great scone and baked goods recipes:
- Eggnog Scones with White Chocolate Glaze | a holiday treat
- Cinnamon Chip Scones
- Maple Pumpkin Scones| all the Fall feels!
- Blueberry Streusel Muffin Cake | It’s the (blueberry) bomb!
- Cinnamon Swirl Cake recipe
- Lemon Rosemary Scones | Hello bright flavors!
- Blackberry Scones | a serious spring or summer obsession!
- Savory Ricotta Scones | be still my Italian beating heart!
- Chocolate Chip Scones | from a scone lover like me!
- Gluten Free Coffee Cake | not just for gluten-free folks! Amazing!
Our favorite springtime baked goods!
- Lemon Blueberry Cookies – I’m telling you, these are amazing!
- Old Fashioned Rhubarb Cake – always a hit
- Lemon Blueberry Dump Cake Recipe – as easy as 1-2-3 dump
- Strawberry Brownies
When to make this recipe?
Try making these Better than Panera orange scones for Easter, Mother’s day, bridal or baby showers, a luncheon, tea party or anytime a bright, flavorful, low-sugar scone craving hits!
I hope you loved this easy orange scone recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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Ingredients
Orange Scones
- 1 ¾ cups all-purpose flour I use organic unbleached all-purpose flour
- ¼ cup granulated sugar I use all-natural cane sugar, regular sugar may be used (some say they like sweeter scones, add up to ½ cup total)
- 2 teaspoons baking powder reduce to 1 ½ teaspoons for high altitude
- ¼ teaspoon kosher salt
- 4 tablespoons salted butter cold, grate the butter and place in freezer or cut into small cubes, keep in fridge until ready to use)
- ½ cup heavy cream might need an extra tablespoon or two for high altitude
- 1 teaspoon vanilla bean paste replace with vanilla extract
- 1 large egg room temp is best
- 1 tablespoon Orange zest grated from one orange | I used large naval oranges
- 1-2 tablespoons orange juice fresh squeezed
Orange Vanilla Butter Glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon butter melted
- 1 orange zested
- ½ orange Juiced, use as much or as little to get a smooth consistency.
Instructions
Scones
- Line a baking sheet with parchment paper. In a large mixing bowl, whisk the flour (1 ¾ cups), granulated sugar (¼ cup), baking powder (2 tsp) and salt (¼ tsp) together.1 ¾ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon kosher salt
- Toss frozen, grated butter (4 TBL) into flour mixture and using a pastry cutter or your hands quickly mix until it resembles coarse crumbs.4 tablespoons salted butter
- In a small bowl or measuring cup, whisk together the heavy cream (½ cup), vanilla bean paste or extract (1 tsp), egg (1), orange zest (1 TBL) and orange juice (1-2 TBL). Make a small well in the center of the dry ingredients and pour in the egg mixture. Gently mix together with a fork until the dough just comes together, forming a shaggy dough.
- Turn out the dough onto a parchment lined cookie sheet, using the parchment to help form the dough into disc (about 8 inches), about ½ – ¾-inch thick. If the dough is really dry, add a little splash of orange juice or heavy cream.
- Using a bench scraper or large knife cut the disc in half, then quarters, then again cutting the quarters in half; making 8 large scones (see below for mini scones).
- Separate scones barely away from the other, closer to one another will yield a more evenly raised scone, further apart they will appear more rustic. Freeze or refrigerate scones to firm the butter back up for about 10-30 minutes, now is a great time to preheat the oven to 400° F (204°C).
- Bake scones until lightly golden brown on the bottom, about 13-15 minutes, 13 will be softer, 15 more firm. Remove to a rack to cool completely.
Orange Butter Glaze
- In a wide bowl (large enough to dunk a scone) mix together the powdered sugar (1 cup), orange zest (1 orange), melted butter (1 TBL), vanilla bean paste (½ tsp) anand whisk in just enough orange juice to get a smooth pourable consistency; whisk until smooth. Once scones are cool, one at a time, carefully pick up and dip scone top into the orange glaze to coat, then return to the rack to set the glaze.1-2 tablespoons orange juice, 1 cup powdered sugar, ½ teaspoon vanilla bean paste, 1 tablespoon butter, 1 orange zested, ½ orange
- Store scones on counter in airtight container up to 5 days, or wrap individually and place in a pretty covered cake stand. Scones may also be frozen 3-4 months wrapped well.
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Notes
- When forming the dough discs, split the dough into two even portions on their own parchment sheets.
- Proceed with shaping into a smaller disc and cutting the same way, yielding 8 smaller petite scones per disc.
- Baking time and temp will be the same, but check them on the earlier side at about 12 minutes.
- Liquid | When adding fresh squeezed orange juice, whisk in a few tablespoons at a time until the consistency is thick, yet pourable.
- Wire Rack | This makes clean-up and setting so much simpler. Using your same baking pan, and parchment, set a wire rack over the top then use it to place scones on to set the glaze.
- Glaze falls off | If the glaze falls off or soaks in, it’s one of two things. Your scones are not cooled and/or you thinned out the glaze too much. Simply add a bit more powdered sugar a tablespoon at a time until the glaze is the right consistency.
- Leftover glaze | add a little extra drizzle to each scone with a spoon or spatula!
8 Baking Tips for Making Better Scones
- COLD BUTTER | I grate my butter using a standard box grater and place it in the freezer while assembling the rest of my ingredients.
- REAL BUTTER | I cannot stress this enough: it doesn’t matter if you use salted or unsalted butter, but make sure it is real, pure cream butter, no blends! It is not real butter if it is soft coming out of the fridge. And the higher quality the butter (e.g. European butter) the better the result. Cheaper butters contain water and that will impact your scones!
- COLD CREAM OR MILK | Unlike other baking recipes (chocolate loaf cake) that, like room temperature ingredients, scones do not! Keep the cream in the fridge until ready to use.
- DO NOT OVERWORK | Think of scones as the dainty, delicate cousin to yeast bread; whereas yeast bread thrives on kneading to activate the ingredients, scones will become tough and will not rise as well if the dough is overworked.
- USE A PASTRY CUTTER | To cut in the butter, using a pastry cutter keeps warm hands out, the beauty of grating the butter and freezing it allows you to quickly mix with your hands without warming the dough too much. And my hands are always cold anyway!
- LIQUID | Only add enough liquid to bring the dough together, having some extra flour is okay, the dough will look shaggy (see above picture).
- SHAPING | To quickly and easily shape your scone disc, use parchment paper (or wax paper would work, too) and fold it up on the ingredients, using the paper to press together and smooth the dough into the disc. This contains the floury mess and helps your hands not warm the butter too much.
- CHILL AGAIN | Once your scones are formed, place the entire pan in the freezer or fridge for 10-30 minutes. This gives the scone time to firm the butter back up, chilling it so the magic happens when it hits the hot oven.
Nutrition
Brittney
They smelll amazing. But I cooked them for 15 in and they still seem doughy in the middle is that normal until they cool, or should I have popped them back in the oven? Time will tell. I wish it was mentioned how thick of a disk to make them into before cutting…
Thanks Brittany, I will add that detail to the recipe. Thanks for catching that. As for being doughy, it might be your oven temp or they might have been too thick, you can absolutely have popped them back in the oven. Use a toothpick to check for doneness. The disc should be about 8 inches and about ¾ inch thick. You can also split into two discs making mini scones.
Kat
When I tell you this tastes EXACTLY like Panera Bread BUT BETTER I’m not kidding. This was so easy to make and follow and it was a quick turn around! The instructions made me feel confident in what I was doing and I wouldn’t change a thing. The recipe is perfect to the tee. Thank you so so much for this! I don’t have a Panera bread near me and I crave these so often
Awe thank you for making my day, Kat!! So appreciate your kind comment!
Elizabeth K
This was a ‘make again’ recipe. I added 1/4 tsp of Fleur de Cecilia to the scone mix, and to the glaze, I added a splash of Cointreau. It lifted the scones from great to sublime!
Oh my, I should say so! Thanks, Elizabeth!
Mindy
We LOVE this!!!
Thank you so much!
Tasia
We added just a tiny bit of a white chocolate drizzle {we don’t like our scones too sweet} and it gave them the perfect orange creamsicle taste. Thanks for another winning recipe Kathleen!
That sounds perfect!! YUM! Thanks so much Tasia!
Jenny
These are the best and orangiest orange scones ever- markedly better than Panera! Thank you for the recipe!
We converted this to blueberry scones on our second try using dried blueberries and blueberry juice in place of of zest and juice. They were really good, too. I’m thinking cranberry orange might be the next experiment!
Thank you so much Jenny!! Love your twists on them, I have done both of those and just need to get them on the blog! So appreciate your kind comment!
Bonnie Goglia
They were delicious. Thank you for sharing your recipe.
Thanks so much, Bonnie, so glad you loved them!
Lynn B Spencer
So very fresh and easy to make.
Thanks so much!
laura luter
Turned out great increased sugar to 1/2 c added 1/3 c craisens Yummy
Yum indeed, Laura! Thank you for your kind comment!!
Julissa
Hi! Can I make these gluten free? I’ve made them before and they are my go to.
I would give it a try! I have not made these particular ones before gluten-free, but I have made other Scones gluten-free. I would use a mix of a good gluten-free all purpose, flour, and some oat flour or almond flour to help with the texture and definitely refrigerate them or freeze them for a while to kind of solidify. They tend to be a little more soft, I have found.
Charlotte
I would like to use this recipe and make the scones one day ahead, any suggestions as to whether this will work…..Thank you, Charlotte
Absolutely. Do you want to bake them ahead or bake them just before serving. There’s freezing info in the post, but you can also just put dough or cooled scones in fridge a day ahead, bring to room temp and glaze just before serving. Let me know how it goes.
Florence
One of the best Scone recipe’s I have ever made ( AND I Have made plenty) they turned out perfectly, as instructed. Anyone who has never made scones before may be intimidated about trying them, BUT they shouldn’t with this recipe! Thank you! My husband Thanks you too!!!
Oh thank you so much, Florence you made my month!!
Lilli
If I want to use GF flour do I use the same amount and how much oat flour do I add? Or is the oat flour not necessary if using Bob’s Red Mill 1:1?
Hi Lilli,
You should be fine if you are used to baking using all 1:1 GF flours, especially if that is what you are used to using. Personally, I don’t care for the texture and flavor when using 100% GF all-purpose flours, which is why I like to mix them. If you decide to use Oat flour, I would replace up to ¾ cup oat flour (or as little as ¼ cup). Bottom line, it is not necessary to use oat flour, but I think it makes the scones more tender and flavorful. I hope that makes sense.
lynn
Perfect with my morning tea. I’m not a big ‘sweet thing’ in the morning, so these were perfect. Not too sweet…just enough. For those who want it sweeter, definitely add the glaze. Thanks!
Just enough!!
Rob fahey
I just was told by employee that they wanted these. I made them and everyone just said that they are better then Panera’s
RHF
Love hearing that Rob! Thank you so very much for your kind comment!
Jannie Garcia
my scone tastes kinda bland. It’s smelled great but it tasted like flour. Any idea what I could have done wrong? I’m
Hi Jannie, I haven’t had anyone say they tasted like flour, below are some tips.
1. Spoon and level your flour, you can actually pack a lot of flour into a cup measuring quite a bit more than required for the recipe. Spoon it into the cup, then use the back of a knife to scrape it off.
2. Letting them rest – They need to chill back up, not just to allow the butter to firm up again, but also so that the flour has time to relax. Did you chill them?
3. Type of Flour – Did you use all-purpose flour or another type of flour? Bread flour adds too much protein and other types of flour could have changed the structure.
4. Scones should take minimal handling and still be a tiny bit crumbly when you are patting them into the disc. When you overwork the flour or add too much liquid, it activates the gluten.
Ellen
Panera orange scones are one of my favorite treats but I don’t live or work near a Panera so hardly ever get to have one!! Then I saw this recipe and tried it out. Oh. My. Goodness. They are even better!!! Super delicious and easy to make, too. Thank you so much for sharing this great recipe.
Thank YOU, Ellen! You kind words made my month!!
Julie
Delicious!! Thank you ????
Thank you, Julie!
Dian Krahn
Great recipe! I really appreciate your tips and how you explain each
step.
So glad you loved it Dian! Thank you!!
Deborah Long
Made these delicious scones, better than Panera. Simply perfect!
So glad to hear that Deborah, thank you for your kind comment!
R giraldi
They are fresh and delicious. Full of citrus flavor! Thank you for sharing.
You are most welcome!
Eran
I have attempted many scone recipes and this is the only one that absolutely nailed it. I made these yesterday and they turnt out perfect. Thank you. And yes they are better than Panera
That makes me smile so much Eran! Thank you! So glad you loved them! They are on repeat in our house too! Happy baking!
JB
Wonderful scones, indeed better than Panera. I had one small issue though, the glaze turned out to have a bit of a strange flavor, almost acrid. What might have been the cause of that? I was using a knife to peel the zest off and could have gotten some of the white part of the peel, but powdered sugar also seems to have corn starch and other things in it now.
Those were my only two thoughts, so I’ve ordered a new microplane and I’m looking for more organic powdered sugar, but any tips would be appreciated.
The scones themselves are absolutely perfect. I just have to get them to not brown quite as much on the bottom, but my oven is old and cranky.
Thank you so much!
So sorry about that! Yes, it sounds like you got into the pith, or maybe your orange was a little old. And yes, sadly, many powdered sugars are made using other things these days, not just pure cane sugar. But the only thing I can think of was that it was too much pith; I love my microplane as it really just gets that beautiful orange peel! Let me know how it goes!
Holly O
Absolutely fantastic! I followed the recipe exactly and the scones came out wonderfully and delicious! This is definitely a keeper!! Yum!
Oh thank you Holly! Love hearing that!!
Eileen Gorss
The recipe was easy to follow and the scones were a big hit! Rich and delicious!
I even shared the recipe with a friend!
That makes my day Eileen! Thank you!!
V. Huynh
AWESOME recipe. I sped up the process by making the heavy cream-orange zest mixture right after mixing all the dry ingredients, so the butter would spend less time out of the fridge. I also turned the dough onto plastic wrap spread out over the counter, and once I had gotten a rough disc formed, I wrapped it in the plastic and threw it in the freezer.
My wife and I loved how they tasted. Our only critique was that the Panera scones are a tad sweeter, and I might compensate by adding a little more sugar to the dough next time, but I’m fearful of compromising the smooth texture. Maybe just a sweeter glaze next time. Thanks for the recipe!!
Thank you so much for your kind comments! So glad you loved them and I love your tips. I tend to grate my butter and then keep it in the freezer until I’m ready to use, but great tip on making up the cream/egg/orange mixture ahead so it’s ready to roll! You could probably add an additional tablespoon of sugar without messing things up, I tend to go less since I love that glaze! 🙂 You might also sprinkle them before baking with turbinado sugar to add a bit more sweetness.
Thanks again for taking the time to write a kind comment! Happy baking!
Kathleen
Mary Mays
I just made these and they are amazing! However, I thunk they would turn out better if 1/2 tsp. Of baking soda was added. Mine came out kinda small. I think the baking soda would make them rise better.
Hi Mary — there are so many things that can impact scones, on the post, I have all of the top tips for getting the best, lightest and fluffiest scones. It could have been the overall heat (it’s been warm everywhere) and they softened too much. Could be your baking powder has lost its punch, there is plenty of baking powder in these, you don’t need baking soda. I will be interested if you try them again how they turn out without the added baking soda. And if it’s hot, leave them in the fridge/freezer for an extra 30 minutes to really firm things back up.
Amy
These scones are awesome! Super easy and so yummy. Thanks for the tips on making softer, more moist scones.
Thank you so much Amy, you made my day!
Jacqueline Robson
I bet those would be fabulous with some chocolate sauce as well!
Ooo, yes, yes they would!! Thanks so much!!
Paula@SweetPea
I have always wanted to make scones but never have. Your orange version sounds so good and after reading your post and looking at all of your step-by-step pictures, I realize that they aren’t complicated at all to make. I’m looking forward to making these!
That makes me happy inside and out Paula! They really are so easy and I hope you do give them a whirl!!
Lynn Spencer
You know, I don’t think I’ve ever had an orange scone, but putting it on my ‘must make asap’ list. Thanks for the recipe.
Truly? As I said, they are one of our son’s favorites and these are like eating the orange creamsicle of scones!
Eliza Cross
One of the BEST scones I have ever eaten in my life, and my son loved them, too. Thank you for sharing another outstanding recipe!!!
You are too kind my friend, thank you so much! Happy Easter to you!