The Ultimate Bakery-Size Orange Scone Cookies
These orange scone cookies are crispy on the outside and soft on the inside, with a perfect balance of sweet and tangy flavors. After making these dozens of times, I’ve discovered the trick to getting them just right every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Soft and Fluffy Banana Bread Cookies and Honey Lime Chicken with Mango Salsa.
Why This The Ultimate Bakery-Size Orange Scone Cookies Is Pure Comfort
- Crispy on the outside, soft on the inside
- Perfect blend of sweet and tangy flavors
- Easy to make and better than takeout
- Great for breakfast, snacks, or dessert
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: Powdered sugar for dusting
- Optional: Fresh orange slices for garnish
📝 Ingredient Notes
- All-purpose flour: Make sure to measure your flour correctly to avoid dense cookies.
🛒 Tools & Equipment I Recommend
- Kitchen scale — Ensures accurate ingredient measurement for perfect results. → See on Amazon
- Zester — Makes it easy to get perfect orange zest for maximum flavor. → See on Amazon
How to Make The Ultimate Bakery-Size Orange Scone Cookies
- Step 1: Preheat your oven to 375°F (190°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 until the mixture resembles coarse crumbs.
- Step 4: In a separate bowl, whisk together the orange zest, orange juice, egg, and vanilla extract.
- Step 5: Add the wet ingredients to the dry ingredients and mix until just combined.
- Step 6: Using a cookie scoop or spoon, drop rounded dough onto the prepared baking sheet.
- Step 7: Bake for 12-14 minutes or until the edges are golden brown.
- Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 9: Dust with powdered sugar and garnish with fresh orange slices 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.
- Expert tip: For extra crispy cookies, chill the dough for 30 minutes before baking.
- Make-ahead tip: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Substitution tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
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 fridge for up to 1 week. 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 (175°C) oven for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 10-15 seconds or until warmed through. Be careful not to overheat.
Recipe Notes
- Chef tip: For extra orange flavor, add a few drops of orange extract to the dough.
- Best substitution: Substitute the orange juice with lemon juice for a lemon version of these cookies.
- Make-ahead: The dough can be made ahead and refrigerated for up to 2 days.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the cookies are browning too quickly, tent the pan with aluminum foil to prevent burning.
Want to level up this recipe?
Stand mixer — Makes quick work of mixing the dough for perfect results every time. → 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
- Powdered sugar for dusting
- Fresh orange slices for garnish
Instructions
- Step 1: Preheat your oven to 375°F (190°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 until the mixture resembles coarse crumbs.
- Step 4: In a separate bowl, whisk together the orange zest, orange juice, egg, and vanilla extract.
- Step 5: Add the wet ingredients to the dry ingredients and mix until just combined.
- Step 6: Using a cookie scoop or spoon, drop rounded dough onto the prepared baking sheet.
- Step 7: Bake for 12-14 minutes or until the edges are golden brown.
- Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 9: Dust with powdered sugar and garnish with fresh orange slices before serving.
Notes
- Chef tip: For extra orange flavor, add a few drops of orange extract to the dough.
- Best substitution: Substitute the orange juice with lemon juice for a lemon version of these cookies.
- Make-ahead: The dough can be made ahead and refrigerated for up to 2 days.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If the cookies are browning too quickly, tent the pan with aluminum foil to prevent burning.
Storage
- Fridge: Store in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 10-15 seconds or until warmed through. Be careful not to overheat.
- 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: 8g
- Sodium: 120mg
- Cholesterol: 30mg
- 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
Overbaking is the most common reason for dry cookies. Make sure to check them at the minimum baking time and adjust as needed.
Yes, the dough can be made ahead and refrigerated for up to 2 days. Baked cookies can be stored in an airtight container at room temperature for up to 5 days.
Lemon juice is the best substitute for orange juice in this recipe. It will give the cookies a lemony flavor instead of orange.
Yes, you can make these cookies in the air fryer. Preheat the air fryer to 350°F (175°C), place the cookies in the basket, and air fry for 8-10 minutes or until the edges are golden brown.
Underbaking is the most common reason for soft cookies. Make sure to bake them until the edges are golden brown and the centers are set.
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!
