Gathered around my grandmother’s flour-dusted kitchen table, I can still hear the gentle clatter of her favorite mixing bowl and smell the heavenly scent of orange zest mingling with warm butter. Goodness, there’s something truly magical about recreating those cherished bakery treats right in your own kitchen, especially when they taste just like the beloved Panera orange scones we all adore. Getting these perfect takes me right back to those sweet Saturday mornings of my childhood.
Why This Recipe Works
- The combination of cold butter and heavy cream creates those signature flaky layers that practically melt in your mouth, giving you that authentic bakery texture without ever leaving your cozy kitchen.
- Fresh orange zest and juice provide that bright, citrusy punch that cuts through the richness, while the orange glaze soaks in just enough to keep every bite moist and bursting with flavor.
- Chilling the dough before baking ensures the butter stays cold, which means those beautiful, buttery pockets create the perfect rise and tender crumb that makes these scones absolutely irresistible.
- Using both baking powder and baking soda gives you that ideal lift and slight tang that balances the sweetness, creating that professional bakery quality right in your own oven.
- The simple orange glaze doesn’t just add sweetness—it creates that signature sticky, shiny top that makes these scones look as beautiful as they taste, just like the ones behind the glass case.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2 tablespoons freshly grated orange zest
- 3/4 cup cold heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh orange juice
- 1 cup powdered sugar
- 2-3 tablespoons additional orange juice for glaze
Equipment Needed
- Large mixing bowl
- Pastry cutter or two forks
- Measuring cups and spoons
- Zester or fine grater
- Juicer or fork for extracting juice
- Baking sheet
- Parchment paper
- Wire cooling rack
- Small bowl for glaze
- Whisk or fork for mixing glaze
Instructions
Prepare Your Dry Ingredients and Butter
Begin by preheating your oven to 400°F and lining a baking sheet with parchment paper. In your large mixing bowl, whisk together the 2 cups of all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until everything is thoroughly combined and evenly distributed. Take your 1/2 cup of cold unsalted butter that you’ve cubed and scatter the pieces throughout the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining—these will create those beautiful flaky layers as they melt during baking. Now stir in your 2 tablespoons of freshly grated orange zest, making sure those bright citrus notes are evenly distributed throughout the dry mixture. The key here is keeping everything cold, so if your kitchen is warm, you might even pop the bowl in the refrigerator for a few minutes before proceeding.
Combine Wet Ingredients and Form Dough
Shape and Chill the Dough
Pat the dough into a 7-inch circle that’s about 1-inch thick on your floured surface. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, just like you’re cutting a pie. Carefully transfer the wedges to your prepared baking sheet, leaving about 2 inches between each scone to allow for spreading and proper air circulation during baking. At this point, I like to pop the entire baking sheet into the refrigerator for 15-20 minutes to ensure the butter is thoroughly chilled—this step is crucial for achieving those beautifully risen, flaky scones rather than flat, spread-out ones. While the scones are chilling, you can clean up your workspace and prepare your glaze ingredients so everything is ready when the scones come out of the oven piping hot and ready for their sweet orange topping.
Bake to Golden Perfection
After the chilling period, place your baking sheet in the preheated 400°F oven and bake for 15-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean. You’ll know they’re ready when the edges are lightly browned and the tops have that beautiful, slightly cracked appearance that signals perfect baking. Rotate the baking sheet halfway through the baking time to ensure even browning, especially if your oven has hot spots. Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. This brief resting period allows the structure to set properly so they don’t crumble when you move them. The aroma filling your kitchen will be absolutely heavenly—that warm butter and citrus combination is pure comfort.
Prepare and Apply the Orange Glaze
While the scones are cooling slightly, prepare your orange glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of fresh orange juice in a small bowl. Start with 2 tablespoons and add more gradually until you reach a thick but pourable consistency—it should ribbon off your whisk but still hold its shape somewhat. If the glaze seems too thick, add more orange juice a teaspoon at a time; if it’s too thin, add more powdered sugar. Once the scones have cooled for about 10-15 minutes on the wire rack but are still slightly warm, use a spoon or piping bag to drizzle the glaze over the top of each scone, allowing it to drip down the sides in that beautiful, rustic way. Let the glaze set for another 10-15 minutes before serving—this allows it to form that signature slightly crisp topping that contrasts so wonderfully with the tender scone beneath.
Tips and Tricks
When working with scone dough, temperature is everything. I can’t emphasize enough how important it is to keep your ingredients cold—this includes not just the butter and cream, but even your mixing bowl and tools if your kitchen runs warm. Some bakers even chill their flour beforehand during hot summer months. If at any point the butter starts to feel soft or greasy, just pop everything back in the refrigerator for 15 minutes—it’s better to take that extra time than to end up with flat, greasy scones. Another game-changer is using a kitchen scale for measuring your flour rather than cups. If you must use cups, fluff your flour with a spoon before gently spooning it into the measuring cup and leveling it off with a knife—never pack it down. This prevents using too much flour, which is the most common reason for dry, dense scones.
When zesting your oranges, be sure to only take the bright orange part of the peel—the white pith beneath is bitter and can throw off your flavor balance. I like to zest directly over my mixing bowl so I capture all those precious citrus oils that would otherwise be lost on the cutting board. For the juiciest oranges, roll them firmly on the countertop with the palm of your hand before cutting and juicing—this helps break down the membranes inside and releases more liquid. If you find yourself with extra orange zest, you can freeze it in an airtight container for future baking projects—it maintains its flavor beautifully. When mixing your dough, remember that less is more—stop as soon as the ingredients are combined, even if there are still a few dry spots. Overmixing is the enemy of tender scones, and those few dry patches will hydrate as the dough rests.
For picture-perfect scones, you can brush the tops with a little extra heavy cream and sprinkle with coarse sugar before baking—this gives them that beautiful, sparkly bakery finish. If you prefer softer edges rather than crisp ones, place your scones closer together on the baking sheet so they touch while baking. When testing for doneness, look for that golden brown color and gently lift one scone to check that the bottom is equally golden—if the bottom is still pale, they need more time. Leftover scones can be stored in an airtight container at room temperature for 2 days, but they’re truly best enjoyed the day they’re made. If you want to prepare ahead, you can freeze the unglazed, unbaked scones on a baking sheet until solid, then transfer to a freezer bag—bake directly from frozen, adding 2-3 minutes to the baking time.
Recipe Variations
- For Orange Cranberry Scones, fold in 3/4 cup dried cranberries along with the orange zest. The tartness of the cranberries creates a wonderful contrast with the sweet orange glaze, and the ruby red specks throughout the scones make them especially beautiful for holiday gatherings or special breakfast occasions. You could even add a teaspoon of orange extract to intensify the citrus flavor if you really want that orange punch to shine through the tart cranberry notes.
- Create Orange White Chocolate Scones by stirring in 2/3 cup white chocolate chips when you add the orange zest. The creamy sweetness of the white chocolate complements the bright citrus flavor beautifully, and the melted chocolate pockets create little bursts of richness throughout each bite. For an extra special touch, you could drizzle melted white chocolate over the finished scones instead of the orange glaze for a truly decadent treat that feels like something from a fancy patisserie.
- For Orange Almond Scones, add 1/2 teaspoon almond extract to the wet ingredients and fold in 1/2 cup sliced almonds. The nutty flavor of almonds pairs wonderfully with orange, creating a more complex flavor profile that reminds me of those classic European pastries. You could also sprinkle some sliced almonds on top before baking for extra crunch and visual appeal—just press them gently into the dough so they adhere properly during baking.
- Make Orange Poppy Seed Scones by adding 2 tablespoons of poppy seeds to the dry ingredients. The subtle crunch and distinctive flavor of poppy seeds create a wonderful texture contrast and add visual interest with those tiny black specks throughout the golden scones. This variation feels particularly elegant and would be perfect for a bridal shower or afternoon tea party where you want something a little more sophisticated than your average scone.
- For a Citrus Medley version, use the zest and juice from a combination of oranges, lemons, and limes. The blend of citrus flavors creates a more complex, vibrant taste that’s particularly refreshing during warmer months. You could even create a mixed citrus glaze using equal parts of each juice for a beautiful pastel-colored topping that hints at the variety of flavors inside each tender bite.
Frequently Asked Questions
Can I make these scones ahead of time?
Absolutely! You can prepare the scone dough through the shaping step, then cover and refrigerate it overnight before baking. This actually allows the flavors to develop more fully and gives you fresh-baked scones in the morning without all the measuring and mixing. Alternatively, you can freeze the shaped, unbaked scones on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. When ready to bake, place the frozen scones on a parchment-lined baking sheet and add 2-3 minutes to the baking time—no need to thaw them first. The glaze should always be made fresh and applied to cooled or slightly warm scones for the best texture and appearance.
Why did my scones spread too much during baking?
If your scones spread excessively, it’s usually due to the butter being too warm when they went into the oven. The cold butter pieces create steam as they melt, which lifts the dough and creates those beautiful flaky layers. If the butter melts before the structure sets, the scones will spread rather than rise. Other common causes include overmixing the dough (which develops too much gluten), using old baking powder that’s lost its leavening power, or not chilling the shaped scones before baking. Make sure your oven is fully preheated and avoid opening the door during the first 10 minutes of baking, as temperature fluctuations can also cause spreading.
Can I substitute the heavy cream with something lighter?
While heavy cream provides the richest flavor and tenderest texture, you can substitute it with whole milk or half-and-half if needed. The scones will be slightly less rich and may not rise quite as high, but they’ll still be delicious. For a dairy-free version, use full-fat coconut cream—the high fat content mimics heavy cream reasonably well. Avoid using low-fat milk alternatives, as the lack of fat will result in dry, tough scones. If using a lower-fat liquid, you might want to add an extra tablespoon of cold butter to the dough to compensate for the reduced fat content and maintain that tender crumb we all love in a perfect scone.
How should I store leftover scones?
Store completely cooled scones in an airtight container at room temperature for up to 2 days. If they start to feel dry, you can refresh them by warming briefly in a 300°F oven for 5-7 minutes. For longer storage, freeze unglazed scones in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and warm before serving, or add the glaze after thawing if desired. I don’t recommend refrigerating scones, as the refrigerator tends to dry them out faster than room temperature storage. The glaze may become slightly sticky in humid conditions, but this doesn’t affect the taste or quality.
Can I use bottled orange juice instead of fresh?
While fresh orange juice and zest are ideal for the brightest, most vibrant flavor, you can use high-quality bottled orange juice in a pinch. However, you’ll miss the complex citrus oils from the fresh zest, which provide much of the orange flavor. If using bottled juice, consider adding 1/2 teaspoon of orange extract to boost the citrus notes. For the zest, there’s no good substitute—the dried orange zest available in spice sections lacks the fresh, bright quality that makes these scones special. When oranges are in season, I often zest several extra and freeze the zest specifically for baking projects like these scones.
Summary
These homemade Panera-style orange scones bring bakery-quality flavor right to your kitchen with their tender, buttery crumb and bright citrus glaze. Perfect for cozy mornings or afternoon tea, they capture that nostalgic comfort we all cherish in every flaky, orange-kissed bite.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
