The Ultimate Bakery-Size Orange Scone Cookies
These **orange scone cookies** are the perfect blend of tender and crispy, with a burst of citrus flavor in every bite. After making them dozens of times, I’ve discovered the trick to the perfect texture is to not overwork the dough. If you love recipes like this, you’ll also enjoy Greek Chicken Bowl and Rhubarb Bars with Cream Cheese.
Why This The Ultimate Bakery-Size Orange Scone Cookies Is Pure Comfort
- Perfect for breakfast or a snack
- Better than store-bought
- Easy to make with simple ingredients
- Citrusy orange flavor in every bite
What You'll Need for The Ultimate Bakery-Size Orange Scone Cookies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Orange zest
- Orange juice
- Egg
- Vanilla extract
- Orange zest
- Orange juice
- Vanilla extract
- Optional: Glaze (powdered sugar, orange juice, vanilla extract)
- Optional: Dried cranberries
- Optional: Chopped nuts
đź“ť Ingredient Notes
- All-purpose flour: Make sure to measure accurately for the best texture.
đź›’ Tools & Equipment I Recommend
- Kitchen scale — Ensures accurate ingredient measurement for perfect results. → See on Amazon
- Zester — Makes it easy to get the perfect orange zest for maximum flavor. → See on Amazon
How to Make The Ultimate Bakery-Size Orange Scone Cookies
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Step 3: Cut in cold butter until the mixture resembles coarse crumbs.
- Step 4: In a separate bowl, whisk together orange zest, orange juice, egg, and vanilla extract.
- Step 5: Add wet ingredients to dry ingredients and mix until just combined.
- Step 6: Turn dough out onto a lightly floured surface and pat into an 8-inch circle. Cut into 8 wedges.
- Step 7: Place wedges on a parchment-lined baking sheet and bake for 18-20 minutes or until golden brown.
- Step 8: Let cool slightly before glazing and serving.
Cook's Tips for Perfect The Ultimate Bakery-Size Orange Scone Cookies
- Common mistake and fix: Avoid overworking the dough to prevent tough scones. If the dough becomes too sticky, add a little more flour.
- Pro tip: For extra crispy scones, brush the tops with a little cream or milk before baking.
- Pro tip: Store leftover scones in an airtight container at room temperature for up to 3 days.
Storing & Reheating The Ultimate Bakery-Size Orange Scone Cookies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: Prepare the dough up to 1 day ahead. Store in the fridge, then bake as directed.
Freezing The Ultimate Bakery-Size Orange Scone Cookies
Freeze baked and cooled scones for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 15-20 seconds or until warmed through.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Best substitution: No orange juice? You can substitute with lemon juice or milk.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your scones are burning on the bottom, reduce the oven temperature to 375°F (190°C).
Want to level up this recipe?
Stand mixer — Makes quick work of cutting in the butter for perfect scones every time. → Check price on Amazon
The Ultimate Bakery-Size Orange Scone Cookies
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Orange zest
- Orange juice
- Egg
- Vanilla extract
Seasonings
- Orange zest
- Orange juice
- Vanilla extract
Optional Toppings
- Glaze (powdered sugar, orange juice, vanilla extract)
- Dried cranberries
- Chopped nuts
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Step 3: Cut in cold butter until the mixture resembles coarse crumbs.
- Step 4: In a separate bowl, whisk together orange zest, orange juice, egg, and vanilla extract.
- Step 5: Add wet ingredients to dry ingredients and mix until just combined.
- Step 6: Turn dough out onto a lightly floured surface and pat into an 8-inch circle. Cut into 8 wedges.
- Step 7: Place wedges on a parchment-lined baking sheet and bake for 18-20 minutes or until golden brown.
- Step 8: Let cool slightly before glazing and serving.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Best substitution: No orange juice? You can substitute with lemon juice or milk.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If your scones are burning on the bottom, reduce the oven temperature to 375°F (190°C).
Storage
- Fridge: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze baked and cooled scones for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 15-20 seconds or until warmed through.
- Make ahead: Prepare the dough up to 1 day ahead. Store in the fridge, then bake as directed.
Nutrition Per Serving
- Calories: 280
- Protein: 4g
- Fat: 12g
- Carbs: 40g
- Fiber: 1g
- Sugar: 12g
- Sodium: 220mg
- Cholesterol: 50mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
The Ultimate Bakery-Size Orange Scone Cookies FAQs
Yes, you can prepare the dough up to 1 day ahead. Store in the fridge, then bake as directed.
Overworking the dough can lead to dry scones. Be sure not to overmix the dough.
Yes, freeze baked and cooled scones for up to 3 months. Thaw at room temperature before serving.
While you can try, the air fryer may not provide the same texture as a traditional oven. For best results, stick to the oven method.
If you don't have orange juice, you can substitute with lemon juice or milk.
A Warm Final Note
I can’t wait for you to try The Ultimate Bakery-Size Orange Scone Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
