The Ultimate Bakery-Size Orange Scone Cookies

The ultimate orange scone cookies are here! After making these many times, I’ve perfected the recipe for you. These cookies are crispy on the outside, soft and flaky on the inside, and full of fresh orange flavor. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Cheesy Zucchini Breadsticks and Easy Breakfast Enchiladas.

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.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 tsp orange zest
• 1/4 cup freshly squeezed orange juice
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Optional: Glaze: 1 cup powdered sugar, 2-3 tbsp freshly squeezed orange juice
• Optional: For topping: 1 tbsp turbinado sugar, 1/2 tsp orange zest

How to Make The Ultimate Bakery-Size Orange Scone Cookies

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Step 3: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Step 4: In a separate bowl, whisk together the egg, orange zest, orange juice, and vanilla extract.
5. Step 5: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined.
6. Step 6: Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2-inch thick. Cut the dough into triangles and place them on the prepared baking sheet.
7. Step 7: Brush the tops of the scones with a little milk or cream and sprinkle with turbinado sugar and orange zest. Bake for 12-15 minutes, or until golden brown.
8. Step 8: Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Step 9: While the scones are cooling, prepare the glaze by whisking together the powdered sugar and orange juice. Drizzle the glaze over the cooled scones and serve.

Storing & Reheating The Ultimate Bakery-Size Orange Scone Cookies

Short-Term Storage

Store in an airtight container in the fridge. Store leftover scones in an airtight container at room temperature for up to 5 days. Make-ahead tip: Prepare the dough up to 1 day ahead and refrigerate. Cut into triangles and bake as directed.

Freezing The Ultimate Bakery-Size Orange Scone Cookies

Freeze baked and cooled scones for up to 3 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat leftover scones in the oven at 350°F (180°C) for 5-10 minutes. Microwave: Reheat leftover scones in the microwave for 10-15 seconds, but be careful not to overheat and make them soggy.

Recipe Notes

• Chef tip: For a more pronounced orange flavor, add an extra teaspoon of orange zest.
• Best substitution: You can substitute the orange juice with lemon juice for a different flavor profile.
• Make-ahead: Prepare the dough up to 1 day ahead and refrigerate. Cut into triangles and bake as directed.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your scones are browning too quickly, tent the baking sheet with aluminum foil.

The Ultimate Bakery-Size Orange Scone Cookies

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

12 scones

🥗

Diet

Gluten-free (use gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg
• 1 tsp orange zest
• 1/4 cup freshly squeezed orange juice
• 1 tsp vanilla extract

Seasonings

• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Optional Toppings

• Glaze: 1 cup powdered sugar, 2-3 tbsp freshly squeezed orange juice
• For topping: 1 tbsp turbinado sugar, 1/2 tsp orange zest

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Step 3: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Step 4: In a separate bowl, whisk together the egg, orange zest, orange juice, and vanilla extract.
5. Step 5: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined.
6. Step 6: Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2-inch thick. Cut the dough into triangles and place them on the prepared baking sheet.
7. Step 7: Brush the tops of the scones with a little milk or cream and sprinkle with turbinado sugar and orange zest. Bake for 12-15 minutes, or until golden brown.
8. Step 8: Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Step 9: While the scones are cooling, prepare the glaze by whisking together the powdered sugar and orange juice. Drizzle the glaze over the cooled scones and serve.

Notes

• Chef tip: For a more pronounced orange flavor, add an extra teaspoon of orange zest.
• Best substitution: You can substitute the orange juice with lemon juice for a different flavor profile.
• Make-ahead: Prepare the dough up to 1 day ahead and refrigerate. Cut into triangles and bake as directed.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your scones are browning too quickly, tent the baking sheet with aluminum foil.

Storage

• Fridge: Store leftover scones in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze baked and cooled scones for up to 3 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Oven reheat: Reheat leftover scones in the oven at 350°F (180°C) for 5-10 minutes.
• Microwave reheat: Reheat leftover scones in the microwave for 10-15 seconds, but be careful not to overheat and make them soggy.
• Make ahead: Prepare the dough up to 1 day ahead and refrigerate. Cut into triangles and bake as directed.

Nutrition Per Serving

• Calories: 200
• Protein: 3g
• Fat: 9g
• Carbs: 28g
• Fiber: 1g
• Sugar: 7g
• Sodium: 150mg
• Cholesterol: 30mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

The Ultimate Bakery-Size Orange Scone Cookies FAQs

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!