The Ultimate Bakery-Size Orange Scone Cookies

Crispy on the outside and soft on the inside, these orange scone cookies are the perfect blend of sweet and tangy. After making these many times, I’ve discovered the trick to getting them just right every time. The warm, citrusy scent will fill your kitchen and make your home feel cozy. Speaking of cozy, try serving these with a warm cup of tea for a perfect afternoon treat. If you’re looking for more sweet and tangy treats, check out my Brown Sugar Pineapple Chicken or Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder. If you love recipes like this, you’ll also enjoy Crispy Egg Roll in a Bowl and Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder.

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
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup orange juice, freshly squeezed
• 1 large egg
• 1 tsp orange zest
• 1 tsp vanilla extract
• 1/2 tsp orange extract (optional)
• 1/2 cup heavy cream, for brushing
• Optional: Turbinado sugar, for sprinkling
• Optional: Orange zest, for garnish

How to Make The Ultimate Bakery-Size Orange Scone Cookies

1. Make the dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk together orange juice, egg, orange zest, vanilla extract, and orange extract (if using). Add the wet ingredients to the dry ingredients and mix until just combined. The dough will be crumbly but should hold together when squeezed.
2. Shape the scones: Turn the dough out onto a lightly floured surface and pat it into a 7-inch circle. Cut the circle into 8 equal wedges. Place the scones on a parchment-lined baking sheet, leaving some space between them.
3. Chill and bake: Chill the scones in the refrigerator for 30 minutes. Preheat the oven to 400°F (200°C). Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar. Bake for 18-22 minutes, or until golden brown and crispy. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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 for up to 24 hours.

Freezing The Ultimate Bakery-Size Orange Scone Cookies

Freeze for up to 3 months. Bake from frozen, adding a few minutes to the baking time.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.

Recipe Notes

• Chef tip: For a sweeter scone, add an extra tablespoon of sugar.
• Best substitution: You can substitute the orange juice and zest with lemon for a different flavor.
• Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours. Let it sit at room temperature for 10-15 minutes before shaping and baking.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If the scones are burning on the bottom, reduce the oven temperature to 375°F (190°C) and tent the baking sheet with aluminum foil.

The Ultimate Bakery-Size Orange Scone Cookies

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

8 scones

🥗

Diet

Gluten-free (use gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup orange juice, freshly squeezed
• 1 large egg
• 1 tsp orange zest

Seasonings

• 1 tsp vanilla extract
• 1/2 tsp orange extract (optional)
• 1/2 cup heavy cream, for brushing

Optional Toppings

• Turbinado sugar, for sprinkling
• Orange zest, for garnish

Instructions

1. Make the dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a separate bowl, whisk together orange juice, egg, orange zest, vanilla extract, and orange extract (if using). Add the wet ingredients to the dry ingredients and mix until just combined. The dough will be crumbly but should hold together when squeezed.
2. Shape the scones: Turn the dough out onto a lightly floured surface and pat it into a 7-inch circle. Cut the circle into 8 equal wedges. Place the scones on a parchment-lined baking sheet, leaving some space between them.
3. Chill and bake: Chill the scones in the refrigerator for 30 minutes. Preheat the oven to 400°F (200°C). Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar. Bake for 18-22 minutes, or until golden brown and crispy. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Chef tip: For a sweeter scone, add an extra tablespoon of sugar.
• Best substitution: You can substitute the orange juice and zest with lemon for a different flavor.
• Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours. Let it sit at room temperature for 10-15 minutes before shaping and baking.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If the scones are burning on the bottom, reduce the oven temperature to 375°F (190°C) and tent the baking sheet with aluminum foil.

Storage

• Fridge: Store in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze for up to 3 months. Bake from frozen, adding a few minutes to the baking time.
• Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to overheat.
• Make ahead: The dough can be made ahead and refrigerated for up to 24 hours.

Nutrition Per Serving

• Calories: 220
• Protein: 3g
• Fat: 11g
• Carbs: 28g
• Fiber: 1g
• Sugar: 8g
• Sodium: 180mg
• Cholesterol: 45mg
• 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

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!