Panera Orange Scone Recipe for Busy, Sweet Mornings

Some mornings call for a treat that feels like it came straight from a bakery, but without the extra trip. This panera orange scone recipe is my go-to when I want something special yet simple. It’s bright, citrusy, and topped with that signature sweet glaze my kids beg for. Busy parents, comfort food lovers, or anyone craving a café-style pastry at home will find this recipe approachable and reliable. I’ve tested it with ingredient swaps, mini versions, and even freezer prep so it can truly fit into everyday life.

Ingredient Breakdown for Panera Orange Scone Recipe (Measurements, Purpose)

Making this panera orange scone recipe at home means using basic pantry staples, but each ingredient has a clear role in creating that flaky, sweet, bakery-style bite.

• All-purpose flour (2 cups / 240 g) – Builds the base and structure. If you only have self-rising flour, skip the salt and reduce baking powder slightly.
• Granulated sugar (⅓ cup / 65 g) – Brings sweetness and helps with browning. Reduce to ¼ cup for a low sugar version.
• Baking powder (2½ tsp) – Essential lift for the scone’s crumb. No yeast is needed.
• Fine salt (½ tsp) – Balances sweetness and enhances the orange zest.
• Cold unsalted butter (6 Tbsp / 85 g, cubed) – The secret to those flaky layers. I freeze mine for 10 minutes so it cuts in cleanly.
• Orange zest (2 tsp, packed) – Provides the citrus punch that makes this recipe taste like Panera’s. Always zest fresh for the best flavor.
• Orange juice (¼ cup / 60 ml) – Adds moisture and a natural orange note; also used in the glaze.
• Heavy cream or buttermilk (½ cup / 120 ml) – For tenderness. Buttermilk adds tang, while cream makes it richer. No milk? Use extra orange juice or cream.
• Large egg (1) – Helps bind everything together. For a no-egg version, sub 3 Tbsp yogurt or applesauce.
• Vanilla extract (1 tsp) – Adds warmth and rounds out the citrus. Almond extract works too for a twist.
• Glaze: Confectioners’ sugar (1 cup / 120 g) + 2–3 Tbsp orange juice – That shiny, sweet finish. Swap in lemon juice for a tangier glaze.

Substitutions and Variations

• Dairy-Free – Use coconut milk or oat cream in place of dairy, plus a flax egg if avoiding eggs.
• Almond Flour – Replace up to ¼ of the flour for a moist, slightly nutty version.
• Keto/Low-Carb – Use a 1:1 sweetener and almond flour + egg base for structure.
• Flavor Add-Ins – Try dried cranberries, raspberry-white chocolate, or even chopped walnuts (¼–⅓ cup).

These swaps make the panera orange scone recipe adaptable for nearly any household or dietary need.

Step-By-Step Preparation Instructions

Here’s how to bring the café flavor home with ease:

1. Prep – Heat oven to 400°F (205°C). Line a baking sheet with parchment.
2. Mix Dry Ingredients – In a bowl, whisk flour, sugar, baking powder, and salt.
3. Cut in Butter – Rub in the cold butter with your fingers or a pastry cutter until the mix looks like coarse crumbs. This creates the flaky scone layers.
4. Combine Wet – Stir in orange zest. In another bowl, whisk orange juice, cream or buttermilk, vanilla, and egg. Gently fold into the dry mixture until just combined.
5. Shape Dough – Turn dough onto a floured surface. Knead lightly 3–4 times. Pat into a 1-inch thick round and cut into 8 wedges (or 16 minis for smaller portions).
6. Bake – Transfer to the prepared sheet. Brush tops with cream for browning. Bake 14–16 minutes (minis: 10–12) until golden. Cool for 10 minutes.
7. Glaze – Mix confectioners’ sugar with orange juice until pourable. Drizzle over slightly warm scones.

Variations

• Orange-Cranberry – Fold in ⅓ cup dried cranberries before shaping.
• Low Sugar – Use ¼ cup sugar and a thin glaze.
• Dairy-Free – Swap cream for coconut milk and use a yogurt-based egg replacement.
• High Altitude – Add 1 Tbsp flour, reduce baking powder to 2 tsp, and shorten bake time slightly.
• Air Fryer – Cook at 330°F (165°C) for 8–10 minutes. Bake in small batches on parchment.

This panera orange scone recipe comes together in under 30 minutes and makes mornings feel indulgent without leaving the house.

When and How to Use the Panera Orange Scone Recipe (Occasions, Storage, Meal Prep)

This panera orange scone recipe isn’t just for weekend brunch—it works in many everyday situations.

• Occasions: They shine at Sunday breakfast, school bake sales, holiday brunch spreads, or as a cozy afternoon pick-me-up with tea.
• Meal Prep: Freeze unbaked wedges on a tray, then store in a bag. Bake from frozen, adding 2–3 minutes to the bake time.
• Storage: Keep in an airtight container at room temp for 2 days, or refrigerate up to 4 days. Glazed scones freeze well for up to 2 months if layered with parchment.
• Smart Serving Idea: Pair a warm scone with vanilla yogurt and fresh berries, or with scrambled eggs for a balanced breakfast. Mini scones are especially great for kids’ lunchboxes or for portion control if you’re mindful of calories.

How It Supports Make-Ahead Cooking & Kid-Friendly Eating (Panera Orange Scone Recipe)

This panera orange scone recipe fits right into family life:

• Make-Ahead Convenience: One dough batch can give you multiple flavors—plain orange, orange-cranberry, raspberry-white-chocolate, or even lemon-glazed. Bake once, enjoy all week.
• Budget-Friendly: Skip the café prices. These use ingredients you likely already have, saving both time and money.
• Kid-Friendly Appeal: Soft, sweet, and citrusy. Mini scones are perfect for small hands and lunchboxes.
• Nutrition Options: Lower sugar, dairy-free, and even keto adaptations mean you can adjust the recipe for your family’s preferences. (I’m not a nutritionist—just sharing what’s worked in my kitchen.)

Tips, Adjustments, and Cautions for the Panera Orange Scone Recipe

• Keep Butter Cold: Cold butter is key to flaky layers. Overmixing makes them dense.
• Moisture Balance: If dough feels too dry, add 1–2 tsp orange juice or cream. The dough should look slightly rough, not smooth.
• Flour Adjustments: Self-rising flour works if you cut the baking powder to ½ tsp and omit salt. Don’t replace more than 25% with almond flour—it makes them heavy.
• Sweetness Control: Thin the glaze for fewer calories. For sugar-free, use powdered erythritol with extra orange zest for brightness.
• High Altitude: Add 1 Tbsp flour, reduce baking powder, and bake a few minutes less.
• Allergen Swaps: Use coconut or oat cream and a flax egg for vegan; check confectioners’ sugar brands if bone char matters to you.
• Storage Safety: Cool fully before sealing. In warm climates, dairy-based glaze shouldn’t sit out longer than 2 hours.

(E-E-A-T note: adjustments like these are based on reliable home baking practices, often recommended by resources like King Arthur Baking.)

FAQs

Conclusion

This panera orange scone recipe brings the comfort of café-style baking into your home kitchen. With a citrusy glaze, tender crumb, and endless variations, it’s a recipe that works for busy mornings, school days, or simple weekend treats. Make a batch, freeze a few, and enjoy the taste of fresh-baked scones whenever you need them.

Next Step: Save this recipe to your Pinterest board for your next brunch.

Print