Orange Scones

Forget Panera, these copycat Orange Scones taste amazing. Plus, you get more for your money! BONUS.

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Orange Scones: copycat Panera recipe

My family doesn’t do fast food very much at all. Panera, Chipotle and Subway are what we consider “fast food” around here.

When it comes to Panera, I’m weak to the pastries. Those beautiful pastries that call my name. And when they offer me one of them with my meal for 99 cents, how can I resist?

I love recreating restaurant recipes at home. And while I have no idea if this is even CLOSE to how they make their scones, I can tell you that these are delicious.

There is something wonderful about eating a fresh baked pastry with a cup of coffee in the morning. Especially if you made that pastry yourself.

One of my favorite routines is to enjoy a cup of coffee with my breakfast after all my children have safely left the home for school. I can’t resist a piece of biscotti, a donut, or a scone.

Orange Scones: copycat Panera recipe

Today’s recipe gets it’s orange flavor from not only freshly zested oranges, but also the juice and some extract as well. It’s citrus overload (without tasting like overload of course)!

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??)

These scones are flaky and delicious. I just used a large baking sheet to make my scones. If you have an actual scone pan, you could try using that too! This makes 12 large scones! I have frozen them too, before applying the glaze. Once thawed on the counter top, make a fresh batch of glaze and enjoy!!!

Orange Scones: copycat Panera recipe

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Yield: 12 large scones

Orange Scones

Prep Time 15 minutes
Cook Time 35 minutes


For the scones:

  • 1 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp kosher salt
  • 2 tsp baking powder
  • 6 Tbsp unsalted butter, cubed, softened
  • 1 large egg
  • 1/4 cup plain Greek yogurt
  • 1/4 cup orange juice
  • 1/2 tsp orange extract
  • 1 tsp orange zest

For the glaze:

  • 1 cup powdered sugar
  • 2 Tbsp orange juice
  • 1 tsp orange zest


  1. 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).
  2. Add in egg, yogurt, orange juice, orange extract and orange zest. Combine completely.
  3. 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.
  4. 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!
  5. 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.
  6. 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!

Did you make this recipe?

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Love COPYCAT recipes? Here are a few of my favorites….


Little Debbie Oatmeal Cream Pie recipe


Chipotle copycat Barbacoa and Cilantro-Lime Rice


Copycat York Peppermint Patties

Still looking for a specific COPYCAT recipe? 

Check out my COPYCAT RECIPES board on Pinterest!!


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 16, 2014

Comments & Reviews

  1. 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.

  2. 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!!!

  3. 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 😛 )

  4. 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! 🙂

  5. 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! 

  6. 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.

  7. 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.

  8. 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!

    1. 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.

  9. 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. 🙂

  10. 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?

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