The Ultimate Bakery-Size Orange Scone Cookies
These orange scone cookies are the perfect winter treat. After making them dozens of times, I’ve discovered the trick to getting them just right every time. The crispy edges and soft, orange-infused center will make your kitchen smell like a cozy bakery. Try them with a cup of tea or as a holiday gift. Speaking of holidays, they’re also perfect for Easter baskets. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Pineapple Mascarpone Upside-Down Mini Cakes and Rhubarb Bars with Cream Cheese.
Why This The Ultimate Bakery-Size Orange Scone Cookies Is Pure Comfort
- Crispy edges with a soft, tender center
- Perfect for cozy winter afternoons
- Easy to make and customize with add-ins
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 milk
- 1 tsp orange zest
- 1 tsp vanilla extract
- 1 tsp orange zest
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp ground nutmeg (optional)
- Optional: Glaze: 1 cup powdered sugar, 2-3 tbsp orange juice
- Optional: Sprinkle of sugar before baking
- Optional: Chopped nuts or dried fruit for added texture
📝 Ingredient Notes
- butter: Make sure the butter is cold for the best texture.
- milk: You can use any kind of milk, but whole milk will give the best results.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of mixing the dough → See on Amazon
- Silicone Baking Mats — Prevents the cookies from sticking and browning too much → See on Amazon
How to Make The Ultimate Bakery-Size Orange Scone Cookies
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Step 4: Stir in the milk, orange zest, and vanilla extract until just combined.
- Step 5: Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2-inch thick.
- Step 6: Cut the dough into triangles or use a cookie cutter to make shapes.
- Step 7: Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown.
- Step 8: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Step 9: If desired, drizzle the cookies with glaze and let it set before serving.
Cook's Tips for Perfect The Ultimate Bakery-Size Orange Scone Cookies
- Common mistake and fix: Don't overwork the dough. This will make the cookies tough. If the dough is too sticky, add a little more flour, but be careful not to add too much.
- Pro tip: For a different flavor, try adding some chopped nuts or dried fruit to the dough before baking.
- Pro tip: For a sweeter cookie, increase the sugar to 3/4 cup and add a sprinkle of sugar on top before baking.
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 5 days. Make-ahead tip: The dough can be made ahead and refrigerated for up to 2 days.
Freezing The Ultimate Bakery-Size Orange Scone Cookies
Freeze the unbaked cookies for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but this may make the cookies soggy.
Recipe Notes
- Chef tip: For a more authentic scone texture, use heavy cream instead of milk.
- Best substitution: You can substitute the orange zest and juice with lemon for a different flavor.
- Make-ahead: The unbaked cookies can be frozen and baked from frozen.
- Scaling: This recipe can be doubled or halved depending on how many cookies you need.
- Troubleshooting: If the cookies are browning too much, tent the pan with aluminum foil.
Want to level up this recipe?
Zyliss Pastry Blender — Makes quick work of cutting in the cold butter → Check price on Amazon
The Ultimate Bakery-Size Orange Scone Cookies
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 milk
- 1 tsp orange zest
- 1 tsp vanilla extract
Seasonings
- 1 tsp orange zest
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp ground nutmeg (optional)
Optional Toppings
- Glaze: 1 cup powdered sugar, 2-3 tbsp orange juice
- Sprinkle of sugar before baking
- Chopped nuts or dried fruit for added texture
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Step 4: Stir in the milk, orange zest, and vanilla extract until just combined.
- Step 5: Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2-inch thick.
- Step 6: Cut the dough into triangles or use a cookie cutter to make shapes.
- Step 7: Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown.
- Step 8: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Step 9: If desired, drizzle the cookies with glaze and let it set before serving.
Notes
- Chef tip: For a more authentic scone texture, use heavy cream instead of milk.
- Best substitution: You can substitute the orange zest and juice with lemon for a different flavor.
- Make-ahead: The unbaked cookies can be frozen and baked from frozen.
- Scaling: This recipe can be doubled or halved depending on how many cookies you need.
- Troubleshooting: If the cookies are browning too much, tent the pan with aluminum foil.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze the unbaked cookies for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds, but this may make the cookies soggy.
- Make ahead: The dough can be made ahead and refrigerated for up to 2 days.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 7g
- Carbs: 20g
- Fiber: 1g
- Sugar: 7g
- Sodium: 100mg
- Cholesterol: 15mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
The Ultimate Bakery-Size Orange Scone Cookies FAQs
Yes, you can make the dough ahead and refrigerate it for up to 2 days. You can also freeze the unbaked cookies for up to 2 months.
This is likely due to overworking the dough or not adding enough liquid. Make sure to measure your ingredients accurately and don't overmix the dough.
Yes, you can make these in the air fryer. Preheat the air fryer to 350°F (180°C), place the cookies in the basket, and cook for 8-10 minutes, or until the edges are golden brown.
If you don't have orange zest, you can substitute it with 1/2 teaspoon of orange extract. You can also use the same amount of lemon zest for a different flavor.
Yes, these orange scone cookies are perfect for Easter. You can even shape them like Easter eggs or decorate them with sprinkles.
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!
