The Ultimate Bakery-Size Orange Scone Cookies
Craving a warm, comforting treat? These orange scone cookies are the perfect solution. After making them dozens of times, I’ve discovered the trick to getting them just right every time. The crispy edges and soft, citrusy center will make your kitchen smell amazing and your family beg for more. If you love recipes like this, you’ll also enjoy Tropical Mango Cookies and Irresistible French Toast Cups.
Why This The Ultimate Bakery-Size Orange Scone Cookies Is Pure Comfort
- Crispy edges with a soft, tender center
- Perfect for a cozy afternoon treat or brunch
- Easy to make and customizable 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.
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Orange zest
- Orange juice
- Egg
- Vanilla extract
- Orange zest
- Orange juice
- Vanilla extract
- Optional: Turbinado sugar
- Optional: Dried cranberries
- Optional: Chocolate chips
📝 Ingredient Notes
- All-purpose flour: Make sure your flour is not packed down in the container. Spoon it into the measuring cup and level it off.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes dough preparation quick and easy → See on Amazon
- Microplane Zester — Gets the most out of your citrus fruits → See on Amazon
How to Make The Ultimate Bakery-Size Orange Scone Cookies
- Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In another bowl, whisk together the orange zest, orange juice, egg, and vanilla. Add the wet ingredients to the dry and mix until just combined.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Shape the cookies: On a lightly floured surface, shape the dough into a rectangle about 1-inch thick. Cut the dough into squares or use a cookie cutter to make shapes. Place the cookies on the prepared baking sheet and sprinkle with turbinado sugar.
- Bake the cookies: Bake for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cook's Tips for Perfect The Ultimate Bakery-Size Orange Scone Cookies
- : For even baking, make sure your cookies are all about the same size.
- Common mistake and fix: If your cookies are turning out dry, you may be overmixing the dough. Mix until just combined to keep them soft and tender.
- : For a different flavor, try using lemon zest and juice instead of orange.
- : To make ahead, prepare the dough and refrigerate overnight. In the morning, shape and bake as directed.
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 baked cookies for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a different flavor, try using lemon zest and juice instead of orange.
- Best substitution: You can substitute the orange juice with milk for a different flavor.
- Make-ahead: Prepare the dough and refrigerate overnight. In the morning, shape and bake as directed.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your cookies are turning out dry, you may be overmixing the dough. Mix until just combined to keep them soft and tender.
Want to level up this recipe?
Silicone Baking Mats — Prevents cookies from sticking and ensures even baking → Check price on Amazon
The Ultimate Bakery-Size Orange Scone Cookies
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Orange zest
- Orange juice
- Egg
- Vanilla extract
Seasonings
- Orange zest
- Orange juice
- Vanilla extract
Optional Toppings
- Turbinado sugar
- Dried cranberries
- Chocolate chips
Instructions
- Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In another bowl, whisk together the orange zest, orange juice, egg, and vanilla. Add the wet ingredients to the dry and mix until just combined.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Shape the cookies: On a lightly floured surface, shape the dough into a rectangle about 1-inch thick. Cut the dough into squares or use a cookie cutter to make shapes. Place the cookies on the prepared baking sheet and sprinkle with turbinado sugar.
- Bake the cookies: Bake for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chef tip: For a different flavor, try using lemon zest and juice instead of orange.
- Best substitution: You can substitute the orange juice with milk for a different flavor.
- Make-ahead: Prepare the dough and refrigerate overnight. In the morning, shape and bake as directed.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If your cookies are turning out dry, you may be overmixing the dough. Mix until just combined to keep them soft and tender.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 350°F (180°C) oven for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
- Make ahead: The dough can be made ahead and refrigerated for up to 2 days.
Nutrition Per Serving
- Calories: 180
- Protein: 2g
- Fat: 8g
- Carbs: 24g
- Fiber: 1g
- Sugar: 8g
- Sodium: 120mg
- Cholesterol: 30mg
- Sat. Fat: 5g
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 prepare the dough and refrigerate it for up to 2 days. Shape and bake as directed.
You may be overmixing the dough. Mix until just combined to keep them soft and tender.
Yes, freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
Yes, preheat your air fryer to 350°F (180°C) and bake for 8-10 minutes or until the edges are golden brown.
You can substitute the orange juice with milk for a different flavor.
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!
