These homemade orange scones are soft, flavorful, and better than Panera! With nearly 40,000 saves and rave reviews, this easy scone recipe is a reader favorite—perfect for brunch, tea parties, or a cozy weekend treat.
Reader Review: ⭐️⭐️⭐️⭐️⭐️ “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
I created this orange scone recipe for my son who loved the original orange scones from Panera. But then they changed the recipe—and just like that his favorite treat was gone. So, like any determined mom, I stepped in (cape not included) to recreate the scone he missed so much. After a few rounds of testing I landed on this version and he says it’s even better than the original.
With almost 40,000 saves and thousands of happy bakers this recipe has become one of the most popular on the blog. These scones are soft and tender inside, full of fresh orange flavor and topped with a sweet citrus glaze.
Here’s what real readers are saying:
⭐️⭐️⭐️⭐️⭐️ Lani: “Scrumptious! Making to take to our Women’s Tea. Topping glaze with dried edible flowers.”
⭐️⭐️⭐️⭐️⭐️ Dawn: “Love these scones! They are so easy to make, and the flavors are perfect. I use this recipe all the time. 🩷”
If you’ve ever been disappointed by dry, bland scones, this recipe will change your mind. I’ve tested it to make sure it’s not just delicious but totally doable whether you bake all the time or just once in a while.
Like a twist on the classic? You can also try my Cranberry Orange Scones—they’re based on this same recipe but with tart cranberries that pair beautifully with the bright citrus flavor.
I hope these orange scones become a favorite in your kitchen too—just like they did in ours.
Watch our video to make orange scones
Simple Ingredients for Orange Scones
- All-purpose Flour: I used organic, unbleached all-purpose flour, I give details below on how to make gluten-free.
- Sugar: Just enough to sweeten it up a bit, I use all-natural cane sugar. Some have said they aren’t sweet enough, you may add up to ½ a cup!
- 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 Orange Scones
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:
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.
- Cranberry Orange Scones: Pop over to my Cranberry Orange Scones post for all of the details!
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 use 1 ¼ cups GF Flour and plus ¼ cup almond flour and ¼ cup 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.
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.
Expert Tips
- 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.
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.
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.
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.
High Altitude Orange Scone Recipe
- Decrease baking powder to 1 ½ teaspoons.
- If above 5,000 feet, add an 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.
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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Video
Equipment
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.½ cup heavy cream , 1 teaspoon vanilla bean paste, 1 large egg, 1 tablespoon Orange zest
- 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.
Notes
- Add Juice Slowly – Whisk in orange juice a little at a time until glaze is thick but pourable.
- Use a Wire Rack – Set over parchment-lined pan for easy clean-up.
- Glaze Slipping Off? – Scones may be too warm or glaze too thin. Let cool, and add more powdered sugar if needed.
- Extra Glaze? – Drizzle leftovers on with a spoon!
- Swap regular flour with 1 ¼ cups cup-for-cup gluten-free flour, plus ¼ cup almond flour and ¼ cup oat flour for better taste and texture.
- Gluten-free flours absorb more liquid—add more a teaspoon at a time if the dough feels too dry.
- Check scones 2–3 minutes before the suggested bake time. When they’re puffed and not glossy, they’re ready. Slightly underbaked is better than dry and overdone!
- Cold Butter – Grate and freeze before mixing.
- Real Butter – Use pure cream butter (no blends!).
- Cold Cream – Keep it chilled until ready.
- Don’t Overmix – Gentle hands = tender scones.
- Pastry Cutter or Grated Butter – Keeps dough cold.
- Add Liquid Slowly – Dough should be shaggy, not wet.
- Shape with Parchment – Fold and press to form disc.
- Chill Again – Freeze formed scones 10–30 mins before baking.
Nutrition
Lani
Scrumptious! Making to take to our Women’s Tea. Topping glaze with dried ediable flowers
Yum and beautiful! Did you snap a pic? If so email it to me!!
Nancy
Can you use a scone pan for these instead of the parchment paper
Absolutely Nancy, just bake according to the scone pan instructions. Let me know how they turn out!
Dawn Vandermillen
Love these scones! They are so easy to make and the flavors are perfect. I use this recipe all the time. 🩷
Thank you so much, Dawn. That means the world to me!!
Jasmine Williamson
Loved it! So tasty. I was craving paneras scones but then I found this! So good
So glad you loved them, Jasmine!!
Diane
Wow! This is a fantastic recipe!!! I did make a few modifications to suit or sugar free diet (no artificial sweeteners. Substituted 1/2 cup coconut sugar for regular sugar. Added 1/4 cup of St Dalfour Orange Marmelade (no refined/artificial sugars). Baked for 17 minutes – amazing results. Also, I did purchase some of the suggested tools – amazing! Namely, the zester and the Kitchenaid grater. Both made an incredible difference and I must say – grating butter is a game changer!! Thank you so much for this great recipe and the tool recommendations!!
Thank you sweet Diane! I love your twist and making it healthier!! Way to go!
Sophie S
I have never made scones before impulsively trying these! The recipe was easy to follow, and they taste unbelievably delicious! I left my whole milk at work, so i swapped extra rich coconut milk. I loved them SO much, i made a batch of coconut, and lemon blueberry flavored a few days later. Thank you!
Yum, Sophie! I love your creative twist!!
Angie McCaskey
I was so elated to find this recipe on my Pinterest feed !!! Panera’s Orange Scones are my absolute favorite and I can’t wait to make these! I just want to tell you that I’m very impressed with the style of which you explain your recipe… broken down very nicely! If someone followed this recipe and it goes bad… then they need to stick to store bought !!! I consider myself a fairly seasoned baker and appreciate “words” prior to the execution…. Bravo, well done!
Awe Angie! Thank you for making my month!! I know you’ll love them!
Marlys
Wonderful, tender easy to make scones. These were really nice to make. Very good flavor and nice appearance.
Thank you so much, Marlys!
Janet B.
Such an easy and delicious recipe. Thank you for sharing. I added about 3/8 cups of dried cranberries. This is a keeper!
Love it Janet!!!
Deborah Hinkel
Even better than the Panera orange scones!! An easy to follow recipe!
Thank you so very much, Deborah!!
Mary Reese
I have tried other recipes for orange scones before but this is by far my favorite. I used tangelos which really added a brightness of flavor. Better than Panera!!! *note: I don’t dunk the wedges. Instead, I pour the glaze and use a pastry brush to catch the drips on the sides.
Live your tips, Mary and love that you use tangelos!!
Katherine Pike
Easy and delicious !
Thank you, Katherine!!
Experienced Baker
Best scones I ever made!!
Thanks!!⁷
Makes me so happy!! Thank you so much!
Sharon
Hi! Just made my second batch and they are delicious. Loved by all who tried them. Looked exactly like the picture. Saving this recipe. Thank you so much.
Thank you so much Sharon! So glad you loved them as much as we do!!
Nita D Freer
I made these this week and took them to work. What a hit. They were light and delicate, very flavorful. I am high altitude too, but did the recipe as written-no adjustment. I am making them again for the holidays! It was my first time making scones….thank you.
I love reading this Nita! Thank you for your kind words!
Gloria
This recipe looks amazing and wanted to make it for the holidays.
Question can regular fine sugar be used instead of cane sugar. Just want to make I get all the right ingredients. Thank you.
Oh absolutely, I usually try and say that in the recipe, I need to add that! You’ll love them!!
Gloria
Can I make the dough and leave in refrigerator for several hours before baking. Thanks
You sure can, Gloria! Just make sure they are covered well. So they don’t dry out and absorb any fridge smells. 🤪
Gloria
Thank you! Love your recipes. Will definitely come back and let you know how they turn out. I’m sure they will be wonderful.
Awe Gloria, you made my month! Thank you!! Can’t wait to hear!
Gloria
Thanks for the quick response. Her trying to competition time saving ideas for Thanksgiving. Ca I make the dough and refrigerate for several hours before baking so they are fresh and warm? Thank you.
Absolutely!! Excited for you!
Jbird
I LOVE these! Don’t skimp on the zest! Can this recipe be doubled successfully?
Thank you!! I have easily doubled it! Just make sure to split the dough in half making two rounds, I wouldn’t try making it one gigantic scone disc and cutting double the scones.
Sandra
My dh loves Panera’s orange scones; I’m so-so about them. I decided to make the recipe for him. He ate 2 right off the bat! These were A*MAZ*ING!!
Awe thank you so much, Sandra😉. You made my day!
Gladys
Tried multiple times to print recipe for orange scones and the glaze, but it will not go through!! Is it possible to email me the recipes? Thank you!
You got it Gladys, sent you the email with the link.
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!