The Ultimate Bakery-Size Orange Scone Cookies
Crispy on the outside and soft on the inside, these orange scone cookies are the perfect treat for any occasion. After making these many times, I’ve discovered the trick to getting them just right every time. The warm, citrusy aroma and the melt-in-your-mouth texture will make your kitchen feel like a cozy bakery. Try them with a cup of tea or coffee, or serve them as a light dessert after dinner. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Savory Garlic Pork Bites and Easy Sushi Bake.
Why This The Ultimate Bakery-Size Orange Scone Cookies Is Pure Comfort
- Easy to make with simple ingredients
- Perfect for breakfast, snack, or dessert
- Better than store-bought with a homemade touch
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
- Eggs
- Vanilla extract
- Orange zest
- Orange juice
- Vanilla extract
- Optional: Glaze (powdered sugar, orange juice, vanilla extract)
- Optional: Dried cranberries or raisins
📝 Ingredient Notes
- All-purpose flour: Make sure to measure it correctly to avoid dense scones.
🛒 Tools & Equipment I Recommend
- Kitchen scale — Ensures accurate ingredient measurement for perfect results. → See on Amazon
- Mixing bowls — High-quality bowls ensure even mixing and easy cleanup. → See on Amazon
How to Make The Ultimate Bakery-Size Orange Scone Cookies
- Prepare the dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. In another bowl, combine orange zest, orange juice, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- Chill and shape the dough: Chill the dough for 30 minutes. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Divide the dough into 16 equal pieces and shape them into balls. Place the balls on the prepared baking sheet and flatten them slightly.
- Bake: Bake for 18-20 minutes or until golden brown. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Glaze (optional): In a small bowl, whisk together powdered sugar, orange juice, and vanilla extract. Drizzle the glaze over the cooled scones.
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 warm, chill it for a few minutes before shaping.
- Substitution tip: You can substitute the orange juice with milk or buttermilk for a slightly different flavor.
- Make-ahead tip: Store the shaped dough in the refrigerator overnight for easy morning scones.
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 at room temperature for up to 5 days. Make-ahead tip: The dough can be made ahead and refrigerated overnight. Bake as directed.
Freezing The Ultimate Bakery-Size Orange Scone Cookies
Freeze baked scones for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F (180°C) oven for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 15-20 seconds or until warmed through. Be careful not to overheat as it may make the scones soggy.
Recipe Notes
- Chef tip: For a more pronounced orange flavor, add an extra tablespoon of orange zest.
- Best substitution: You can substitute the all-purpose flour with whole wheat flour for a healthier option.
- Make-ahead: The dough can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before baking.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the scones are browning too quickly, tent the baking sheet with aluminum foil for the remaining baking time.
Want to level up this recipe?
Parchment paper — Prevents the scones from sticking to the baking sheet and makes cleanup a breeze. → 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
- Eggs
- Vanilla extract
Seasonings
- Orange zest
- Orange juice
- Vanilla extract
Optional Toppings
- Glaze (powdered sugar, orange juice, vanilla extract)
- Dried cranberries or raisins
Instructions
- Prepare the dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. In another bowl, combine orange zest, orange juice, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- Chill and shape the dough: Chill the dough for 30 minutes. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Divide the dough into 16 equal pieces and shape them into balls. Place the balls on the prepared baking sheet and flatten them slightly.
- Bake: Bake for 18-20 minutes or until golden brown. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Glaze (optional): In a small bowl, whisk together powdered sugar, orange juice, and vanilla extract. Drizzle the glaze over the cooled scones.
Notes
- Chef tip: For a more pronounced orange flavor, add an extra tablespoon of orange zest.
- Best substitution: You can substitute the all-purpose flour with whole wheat flour for a healthier option.
- Make-ahead: The dough can be made ahead and frozen for up to 3 months. Thaw overnight in the refrigerator before baking.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the scones are browning too quickly, tent the baking sheet with aluminum foil for the remaining baking time.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze baked scones for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a preheated 350°F (180°C) oven for 5-7 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 15-20 seconds or until warmed through. Be careful not to overheat as it may make the scones soggy.
- Make ahead: The dough can be made ahead and refrigerated overnight. Bake as directed.
Nutrition Per Serving
- Calories: 170
- Protein: 3g
- Fat: 8g
- Carbs: 22g
- Fiber: 1g
- Sugar: 9g
- Sodium: 150mg
- Cholesterol: 45mg
- 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
Yes, you can make the dough ahead of time and refrigerate it overnight. Bake as directed.
Overworking the dough or baking them for too long can result in dry scones. Be sure not to overmix the dough and keep an eye on the baking time.
Yes, you can freeze baked scones for up to 3 months. Thaw at room temperature before serving.
Yes, you can make these scones in the air fryer at 350°F (180°C) for 10-12 minutes or until golden brown.
You can substitute the orange juice with milk or buttermilk for a slightly different flavor.
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!
