The Ultimate Bakery-Size Orange Scone Cookies
Crispy on the outside and soft on the inside, these orange scone cookies are the ultimate treat. After making them dozens of times, I’ve discovered the trick to getting them just right every time. The fresh, zesty orange flavor is perfect for any time of year, and they’re even better than store-bought. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Hash Brown Avocado Toast and Baked Crunchy Hot Honey Chicken.
Why This The Ultimate Bakery-Size Orange Scone Cookies Is Pure Comfort
- Perfectly balanced sweet and tangy flavor
- Easy to make and customize
- Better than store-bought or bakery-fresh
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.
- Oranges
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
- Orange zest
- Orange juice
- Granulated sugar
- Powdered sugar for dusting
- Optional: Chopped nuts
- Optional: Dried fruits
- Optional: Chocolate chips
📝 Ingredient Notes
- Oranges: Use fresh oranges for the best flavor.
🛒 Tools & Equipment I Recommend
- Zester — Cuts through citrus skin easily for perfect zesting. → See on Amazon
- Silicone baking mat — Prevents cookies from sticking and browning too quickly. → See on Amazon
How to Make The Ultimate Bakery-Size Orange Scone Cookies
- Prepare the dough: In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. In another bowl, whisk together eggs, orange juice, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in orange zest.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Shape the cookies: On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Cut out cookies using a 2-inch round cutter. Place cookies on the prepared baking sheet, about 1 inch apart.
- Bake the cookies: Bake for 12-14 minutes, or until lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar: Once cookies are completely cool, dust with powdered sugar before serving.
Cook's Tips for Perfect The Ultimate Bakery-Size Orange Scone Cookies
- Common mistake and fix: Avoid overmixing the dough to prevent tough cookies. Mix until just combined.
- Pro tip: For a more intense orange flavor, add a few drops of orange extract to the dough.
- Pro tip: For a different twist, try adding dried cranberries or chocolate chips to the dough.
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 in the refrigerator for up to 1 week. Make-ahead tip: The dough can be made up to 2 days ahead and refrigerated until ready to use.
Freezing The Ultimate Bakery-Size Orange Scone Cookies
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 10-15 seconds.
Recipe Notes
- Chef tip: For a crispier cookie, place a small amount of water in a spray bottle and lightly mist the dough before baking.
- Best substitution: Substitute the orange juice with lemon juice for a different flavor.
- Make-ahead: The dough can be made up to 2 days ahead and refrigerated until ready to use.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the cookies are browning too quickly, tent the pan with aluminum foil for the remaining baking time.
Want to level up this recipe?
Stand mixer — Makes quick work of mixing the dough and ensures even distribution of ingredients. → Check price on Amazon
The Ultimate Bakery-Size Orange Scone Cookies
Ingredients
Main Ingredients
- Oranges
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Vanilla extract
Seasonings
- Orange zest
- Orange juice
- Granulated sugar
- Powdered sugar for dusting
Optional Toppings
- Chopped nuts
- Dried fruits
- Chocolate chips
Instructions
- Prepare the dough: In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. In another bowl, whisk together eggs, orange juice, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in orange zest.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Shape the cookies: On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Cut out cookies using a 2-inch round cutter. Place cookies on the prepared baking sheet, about 1 inch apart.
- Bake the cookies: Bake for 12-14 minutes, or until lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar: Once cookies are completely cool, dust with powdered sugar before serving.
Notes
- Chef tip: For a crispier cookie, place a small amount of water in a spray bottle and lightly mist the dough before baking.
- Best substitution: Substitute the orange juice with lemon juice for a different flavor.
- Make-ahead: The dough can be made up to 2 days ahead and refrigerated until ready to use.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the cookies are browning too quickly, tent the pan with aluminum foil for the remaining baking time.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds.
- Make ahead: The dough can be made up to 2 days ahead and refrigerated until ready to use.
Nutrition Per Serving
- Calories: 120
- Protein: 1.5g
- Fat: 6g
- Carbs: 15g
- Fiber: 0.5g
- Sugar: 6g
- Sodium: 50mg
- Cholesterol: 25mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
The Ultimate Bakery-Size Orange Scone Cookies FAQs
Yes, the dough can be made up to 2 days ahead and refrigerated until ready to use. Baked cookies can be stored in an airtight container at room temperature for up to 5 days.
Overmixing the dough can lead to tough, dry cookies. Mix until just combined to prevent this.
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Yes, preheat the air fryer to 350°F (175°C). Cook for 8-10 minutes, or until lightly golden. Allow cookies to cool in the air fryer for 5 minutes before transferring to a wire rack to cool completely.
Lemon juice can be used as a substitute for orange juice in this recipe.
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!
