The Ultimate Bakery-Size Orange Scone Cookies

The ultimate orange scone cookies are here! After making these many times, I’ve perfected the recipe for you. Bite into the crispy edges and soft, tender centers, filled with fresh orange flavor. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Raspberry Oatmeal Crumble Bars and Mushroom Tacos That Taste Like Heaven.

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
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup buttermilk
• 1 large egg
• Zest of 2 oranges
• 1 tsp vanilla extract
• 1 tsp orange extract (optional)
• 1/2 tsp orange zest, for topping
• 1/4 cup powdered sugar, for glaze
• Optional: 1/2 cup dried cranberries or chocolate chips (optional)
• Optional: 1/4 cup orange juice, for glaze

How to Make The Ultimate Bakery-Size Orange Scone Cookies

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Step 3: Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Step 4: In a separate bowl, whisk together buttermilk, egg, orange zest, and vanilla extract.
5. Step 5: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined. Fold in dried cranberries or chocolate chips, if using.
6. Step 6: Turn out the dough onto a lightly floured surface and pat into an 8-inch circle. Cut into 8 wedges and place on the prepared baking sheet.
7. Step 7: Bake for 18-20 minutes or until golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Step 8: While the cookies are cooling, prepare the glaze by whisking together powdered sugar, orange juice, and orange extract (if using). Drizzle over cooled cookies and sprinkle with additional orange zest.

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 3 days. Make-ahead tip: Prepare the dough ahead of time and refrigerate for up to 24 hours. Bake as directed.

Freezing The Ultimate Bakery-Size Orange Scone Cookies

Freeze baked and cooled cookies for up to 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 10-15 seconds or until warmed through. Be careful not to overheat.

Recipe Notes

• Chef tip: For a lighter texture, fold in 1/2 cup of whipped cream cheese along with the wet ingredients.
• Best substitution: Substitute the buttermilk with sour milk by adding 1 tbsp of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes before using.
• Make-ahead: Prepare the dough ahead of time and refrigerate for up to 24 hours. Bake as directed.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your cookies are burning on the bottom, reduce the oven temperature to 375°F (190°C) and bake for an additional 2-3 minutes.

The Ultimate Bakery-Size Orange Scone Cookies

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free (use gluten-free flour)

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup buttermilk
• 1 large egg
• Zest of 2 oranges
• 1 tsp vanilla extract

Seasonings

• 1 tsp orange extract (optional)
• 1/2 tsp orange zest, for topping
• 1/4 cup powdered sugar, for glaze

Optional Toppings

• 1/2 cup dried cranberries or chocolate chips (optional)
• 1/4 cup orange juice, for glaze

Instructions

1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Step 3: Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Step 4: In a separate bowl, whisk together buttermilk, egg, orange zest, and vanilla extract.
5. Step 5: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined. Fold in dried cranberries or chocolate chips, if using.
6. Step 6: Turn out the dough onto a lightly floured surface and pat into an 8-inch circle. Cut into 8 wedges and place on the prepared baking sheet.
7. Step 7: Bake for 18-20 minutes or until golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Step 8: While the cookies are cooling, prepare the glaze by whisking together powdered sugar, orange juice, and orange extract (if using). Drizzle over cooled cookies and sprinkle with additional orange zest.

Notes

• Chef tip: For a lighter texture, fold in 1/2 cup of whipped cream cheese along with the wet ingredients.
• Best substitution: Substitute the buttermilk with sour milk by adding 1 tbsp of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes before using.
• Make-ahead: Prepare the dough ahead of time and refrigerate for up to 24 hours. Bake as directed.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your cookies are burning on the bottom, reduce the oven temperature to 375°F (190°C) and bake for an additional 2-3 minutes.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze baked and cooled cookies for up to 2 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 10-15 seconds or until warmed through. Be careful not to overheat.
• Make ahead: Prepare the dough ahead of time and refrigerate for up to 24 hours. Bake as directed.

Nutrition Per Serving

• Calories: 270
• Protein: 4g
• Fat: 12g
• Carbs: 38g
• Fiber: 1g
• Sugar: 15g
• Sodium: 250mg
• Cholesterol: 50mg
• 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!