Forget that trip to Panera, these copycat Orange Scones taste amazing! Make a batch of these to pair with your coffee or tea today. The glaze on top makes them even sweeter!
Love Panera? Try our Panera Broccoli cheese soup recipe next! Or give our panera mac and cheese recipe a try soon.
Table of Contents
Copycat Panera Scones
I know I’m not the only one out there who has a weakness for the pastry case at any coffee shop. Panera Bread’s is no different. What is it about those orange scones that are so darn irresistible?
Now that I have perfected how to make orange scones at home, though, I’ll be less tempted to add one to my order when I stop at a Panera Bread for a quick lunch or coffee on the go.
This Orange Scones recipe has all the amazing orange flavor and flaky goodness of the Panera version but tastes even better! Save the trip and the cash dropped on high priced pastries when you make them yourself.
After you try these scones, you’ll also want to give my Starbucks Pumpkin Scones and Copycat Starbucks Lemon Loaf a try.
Believe me when I say these scones are flaky, sweet and just downright delicous.
And the glaze? Well, you might as well make a little extra. I’m pretty sure you may find yourself slurping this up with a straw, like orange juice (or is that just me??)
Ingredient Notes
- Oranges – This recipe gets its citrus flavor from not only freshly zested oranges, but also the juice. Use our guide on how to zest lemons for best results.
- Orange extract – You’ll also need this secret ingredient to enhance all that delicious orange goodness.
- Greek yogurt- The key to scones that are flaky and moist at the same time. Make sure to use unsweetened plain yogurt, or you can substitute sour cream.
Step by Step Instructions
Make a pastry crumb.
Mix together the flour, sugar, salt and baking powder in a large bowl. Cut in the butter using a pastry cutter, an electric mixer, or two forks.
Add wet ingredients.
To the coarse crumbs, add the yogurt, egg, orange juice, extract and zest and combine to make a dough.
Cut and bake.
Shape the dough into a large rectangle on a baking sheet. It will be a little sticky, so you can sprinkle the dough with some flour to make it easier to work with here.
Cut the dough into rectangles and then triangles using a large pizza cutter, keeping the edges of the triangles touching each other. Bake for 25 minutes, separate the triangles, then return them to the oven for another 10 to 15 minutes.
Remove and let cool while you make the glaze.
Glaze.
Whisk together the glaze ingredients, then spoon them over completely cooled scones. Let the scones rest for a few minutes to let the glaze set. Then, enjoy!
Recipe FAQs
Store the glazed orange scones in an airtight container at room temperature for up to 4 days.
Yes, I love to freeze orange scones! Before glazing, transfer them to a freezer bag or container. When ready to serve, thaw and drizzle them with freshly made orange glaze.
No, orange juice from a bottle or carton will work too. Since I’m already zesting oranges for these, I usually just go ahead and squeeze the oranges fresh!
I just used a large baking sheet to make my scones. If you have an actual scone pan, you could try using that too.
More Easy Breakfast Recipes
Orange Scones
Ingredients
For the scones:
- 1 ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 2 teaspoons baking powder
- 6 Tablespoons unsalted butter cubed, softened
- 1 large egg
- ¼ cup plain Greek yogurt
- ¼ cup orange juice
- ½ teaspoon orange extract
- 1 teaspoon orange zest
For the glaze:
- 1 cup powdered sugar
- 2 Tablespoons orange juice
- 1 teaspoon orange zest
Instructions
- For the scones, combine flour, sugar, salt and baking powder in a large mixing bowl. Add in butter. Mix using the beater blade of an electric mixer until it resembles coarse crumbs (you can also use a pastry cutter, if you prefer).
- Add in egg, yogurt, orange juice, orange extract and orange zest. Combine completely.
- On a large baking sheet with parchment paper (or silpat), shape dough into a large rectangle (about 9inch x 7inch by 1/2 inch thick). Use your hands to pat dough, it will be sticky. Sprinkle with flour to make it workable.
- Using a large knife or pizza cutter, slice dough in half then cut into thirds (vertically) creating six rectangles. Cut each rectangle in half to make 2 triangles. You will be left with a total of 12 triangles. Don’t separate them on the baking sheet yet!
- Bake in a 350 degree oven for 25 minutes. Remove from oven and re-cut your triangles carefully. Separate and return to oven for an additional 10-15 minutes. Remove and cool completely before glazing.
- For the glaze, whisk together the powdered sugar, orange zest and orange juice. Spoon glaze over each cooled scone, allow to set, about 15 minutes. Store in an airtight container for up to 4 days. ENJOY!
Notes
- Store the glazed orange scones in an airtight container at room temperature for up to 4 days.
- I love to freeze orange scones! Before glazing, transfer them to a freezer bag or container. When ready to serve, thaw and drizzle them with freshly made orange glaze.
- I just used a large baking sheet to make my scones. If you have an actual scone pan, you could try using that too.
Nutrition
The best ever Orange Scone recipe! This copycat version of your favorite coffee house treat is even more delicious . . .AND easier on the wallet.
Thanks for the recipe. I adapted this recipe by replaced sugar with monk fruit sweetner (zero calories) Fantastic! I even used monk fruit sweetner for the glaze just didn’t make as much as the recipe call for. It was awesome and less then half the calories. Big win for my family too. Will look forward to your recipes.
oh my! just followed the link from the bb scone recipe to this orange one and am soooo excited. we drive to a bakery in rhode island and they have the best cran orange scone so i can’t wait to try your recipe and add some cranberries to it. their’s are always very moist and not a bit dry. fingers crossed!!!
LOVE the idea of adding cranberries to this! ENJOY!
Just made these scones and taken 2 while still HOT (1 with glaze & 1 without glaze) and both taste good.. i dipped the scone in the glaze twice, taste amazing. Thank you for sharing this recipe. I don’t have to nag my hb to drive me all the way to Panera ( i can’t drive 😛 )
I have made these scones the way it’s written, and also using lemon instead of the orange! I loved both so much and now this is my go to scone recipe! My whole family drools over them, They’re incredible. I only return them to the oven for 10 minutes after cutting them, 15 made them too dry for my liking. Thank you for the amazing recipe! 🙂
I’m so glad to hear you love them 🙂
Um…mine did not turn out like they were supposed to. I’m not sure why. Oh well. They taste scrumptious!!! I’ll try again for the look of them next time!
Hmmm, share a picture on instagram or my facebook page!
I’m not used to making scones with eggs either but I was willing to try these out. I weighed my flour rather than scooping it perhaps that made the difference I ended up with a batter rather than a dough. I also didn’t have yogurt so I used buttermilk. I just hope they hold together after they’re baked.
I had the same issue. Far too sticky to shape or score
Just had my bite of a Panera orange scone on Saturday and Sunday I came looking for a copycat recipe for these amazingly delicious little things. Your recipe did not disappoint! They were FANTASTIC! (Even my picky kid loved them!) My 12 year old said she wants one every morning for breakfast. 🙂 Thank you sooo much for sharing this recipe!!! Oh and for other newbies to making scones, this was my first time making them. I had never been a scone fan because I thought they were dry and flavorless when I had tried them from a bakery before.
Oh thank you so much for stopping back! So glad to hear you’ve had scone success 🙂
not sure if it was me and my lack of skills but these turned out more like sponge cake than scone… still not use to the idea of eggs in scones, must be an American thing! Traditional Scottish scones omit the eggs. They were also WAY too sweet!
Odd. They definitely should not have a sponge cake texture! They are crumbly and flaky like a traditional scone! Sorry it didn’t work out for you.
I adapted this recipe to be Gluten Free by using Glutino All-Purpose flour in place if regular all-purpose flour. These turned out PHENOMENALLY. I recently made the switch to GF and Panera’s scones are my old favorite. I couldn’t find a simple enough GF recipe so I just used this one (because it looked the best!) and I am SO GLAD that I did. I’m in scone heaven right now. 🙂
So these were out of this world tasty! The one issue I had was uneven baking due to laying the dough out on the baking sheet and not getting it even enough. Would it be possible to bake these in a cast iron skillet?