Copycat Panera Orange Scones Recipe
Tender, buttery scones bursting with fresh orange zest and topped with a sweet orange glaze that perfectly recreates Panera's beloved breakfast treat.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">70g granulated sugar</li> <li class="ingredients-single-item">1 tablespoon baking powder</li> <li class="ingredients-single-item">½ teaspoon salt</li> <li class="ingredients-single-item">2 tablespoons fresh orange zest (from about 2 medium oranges)</li> <li class="ingredients-single-item">115g cold unsalted butter, cubed</li> <li class="ingredients-single-item">120ml heavy cream, plus extra for brushing</li> <li class="ingredients-single-item">60ml fresh orange juice</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 teaspoon vanilla extract</li> <li class="ingredients-single-item">For the glaze:</li> <li class="ingredients-single-item">180g powdered sugar</li> <li class="ingredients-single-item">3-4 tablespoons fresh orange juice</li> <li class="ingredients-single-item">1 teaspoon fresh orange zest</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Pastry cutter or food processor</li> <li class="equipment-single-item">Zester or microplane</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C and line a baking sheet with parchment paper. Place your butter in the freezer for 5-10 minutes while you prepare the other ingredients – extra-cold butter creates steam pockets during baking, which gives your scones their signature flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest until well combined. The zest will release aromatic oils when rubbed with the dry ingredients, infusing everything with orange flavor. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. These butter pockets are crucial for creating flaky layers in the finished scones. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the heavy cream, orange juice, egg, and vanilla extract until well combined. Make a well in the center of your dry ingredients and pour in the wet mixture. Gently fold everything together just until no dry flour remains – overmixing will develop the gluten and result in tough scones. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Turn the dough out onto a lightly floured surface. It will be somewhat sticky – this is normal and ensures moist scones. Shape the dough into a circle about 2.5cm thick. Using a sharp knife, cut the circle into 8 equal wedges, like a pizza. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Transfer the scones to your prepared baking sheet, leaving about the size of a scone between each one for even heating. Brush the tops with a little heavy cream, which will help them develop a beautiful golden crust. Place the baking sheet in the refrigerator for 15 minutes – this final chill helps prevent the scones from spreading too much during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake in the preheated oven for 16-18 minutes, until the scones are golden brown around the edges and a toothpick inserted in the center comes out clean. Don't overbake or they'll become dry. Transfer to a wire rack to cool completely before glazing. </li> <li class="MethodStepper"> <h4 class="step-title">Step The Glaze</h4> While the scones cool, prepare the glaze by whisking together the powdered sugar, orange juice, and orange zest in a small bowl until smooth. Start with 3 tablespoons of juice and add more as needed to reach a thick but pourable consistency. The acidity in the orange juice helps balance the sweetness of the glaze. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Once the scones have cooled for at least 10 minutes, drizzle or spread the glaze over each one. The slight warmth of the scones will help the glaze set with that perfect shiny finish that makes Panera's version so irresistible. Allow the glaze to set for about 15 minutes before serving. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
What makes scones rise properly and become fluffy?
The key to perfectly risen, fluffy scones is cold ingredients, minimal handling of the dough, and proper leavening. Using very cold butter creates steam pockets while baking, while baking powder provides the chemical reaction needed. A final chill before baking also prevents spreading.
How can I get the most flavour from oranges in baked goods?
For maximum citrus punch, rub fresh orange zest with sugar before mixing with other ingredients - this releases essential oils. Using both zest and juice provides depth of flavour, and adding a bit of zest to the glaze gives that aromatic finish that makes professional bakery treats so delightful.
What's the secret to scones that aren't dry or crumbly?
The secret lies in proper hydration and technique. Use enough moisture (cream and orange juice), don't overmix or overwork the dough, avoid adding too much flour when shaping, and never overbake. A slightly sticky dough and those visible butter pockets will ensure tender, moist scones.
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