Easy Glazed Orange Scones - Panera Copycat Recipe
These bright, refreshing glazed orange scones explode with orange flavor just like orange Panera Bread Scones. So good, you'll want to eat them all, yourself!
Servings: 8 people
Calories: 303kcal
Ingredients
For the scone
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 Tablespoon orange zest
- ⅓ cup white granulated sugar plus more for sprinkling
- 5 Tablespoons unsalted butter frozen
- ½ cup heavy cream and more for basting the scones
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon orange extract optional
For the orange glaze
- 1 cup powdered sugar
- 1 - 2 Tablespoons orange juice
- 1 Tablespoon orange zest
Instructions
Make the orange scones
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Mix the wet ingredients. Put the heavy cream, egg, vanilla extract, and orange extract into a bowl. Whisk. Set aside in the refrigerator.
- Mix the dry ingredients. Add the sugar and zest to a large mixing bowl. Rub the zest to release the orange oils. Add the flour, baking powder and salt. Mix thoroughly, preferably with a whisk.
- Cut the cold butter into the dry ingredients. Slice the frozen butter into small pieces. Add the butter to the dry ingredients in the large bowl. Using a pastry cutter, cut through the butter and combine with the flour to form a breadcrumb-like texture. Alternatively, you can also use your fingers to rub the butter into the flour until the flour has a coarse crumb texture. You can also use a food processor.
- Mix the wet and dry ingredients. Add the liquid ingredients to the dry ingredients. Mix with a rubber spatula to combine just enough for the dough to come together. Pour the dough on a lightly floured surface. Knead 2-3 times so that the dough forms a firm ball - about 30 seconds and press into a circle about 7 inches wide. If you have time chill the dough for about 15 minutes for an even more tender crumb (optional). This is also the point where you can freeze the dough and make the scones later.
- Cut the scones. Cut the dough circle into 8 pieces like pizza. Using a bench scraper, scrape up and place each triangle onto the parchment lined baking tray. Brush each triangle with a little heavy cream just on top. If you use milk with less fat like whole milk or 2%, the scones will not brown as much on the top - it's a matter of preference.
- Bake. Bake for 15-22 minutes or until the scones are golden brown on the top and bottom.
Make the glaze
- While the scones are baking, make the sweet orange glaze. Pour the powdered sugar and about ⅔ of the remaining fresh orange zest into a small bowl. Add about half the orange juice. Mix with the basting brush or a spoon. Add a little more orange juice until the glaze leaves a thick, opaque coat on the basting brush or back of the spoon.
Glaze the scones
- Once the scones are cool, apply the sweet glaze to the top of the scones. Wait about 2-3 minutes for the icing to set. Place a few strands of the orange zest evenly on top of the glaze of each stone. This is optional - placing them like a garnish just makes the scones look a little fancier.
Video
Notes
- Maintain cold ingredients for optimal texture.
- Avoid overmixing the dough - a crumbly texture is desired. Lumps are ok.
- Use a cold pastry cutter for even butter distribution and to prevent the butter from melting.
- Don't overbake the scones to avoid drying them out.
- Chill the dough before baking if you have the time.
- Generously glaze the scones for that signature sweet finish.
- Garnish the scones with additional zest for a gorgeous pop of vibrant color.