Description
Soft, citrus-glazed Panera orange scone recipe with fresh zest and a sweet orange glaze—perfect for cozy breakfasts or brunch.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 6 Tbsp (85 g) cold unsalted butter, cubed
- 2 tsp packed orange zest
- 1/4 cup (60 ml) orange juice
- 1/2 cup (120 ml) heavy cream or buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (120 g) confectioners’ sugar + 2–3 Tbsp orange juice (for glaze)
Instructions
- Prep: Heat oven to 400°F (205°C) and line a baking sheet with parchment.
- Mix Dry Ingredients: Whisk flour, sugar, baking powder, and salt in a bowl.
- Cut in Butter: Rub in cold butter until mixture resembles coarse crumbs.
- Combine Wet: Stir in zest. Whisk orange juice, cream or buttermilk, vanilla, and egg in another bowl; fold into dry mixture.
- Shape Dough: Knead lightly, shape into a 1-inch round, cut 8 wedges (or 16 minis).
- Bake: Brush tops with cream. Bake 14–16 minutes (10–12 for minis) until golden. Cool 10 minutes.
- Glaze: Mix confectioners’ sugar and orange juice. Drizzle over warm scones.
Notes
- Dairy-free: Use coconut milk or oat cream, and replace egg with yogurt or flax egg.
- Low sugar: Reduce sugar to 1/4 cup and use a thinner glaze.
- High altitude: Add 1 Tbsp flour, reduce baking powder to 2 tsp, and bake slightly less time.
- Storage: Store airtight 2 days at room temp, or freeze up to 2 months.
- *Nutrition estimates are approximate and based on standard serving sizes.*
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 340
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: panera orange scone recipe