These Orange Scone Cookies are big, fluffy, and packed with zesty orange flavor! They are perfect for breakfast or a sweet treat any time of the day.
Trust me, they smell amazing while baking, and you’ll love how they have a light crunch on the outside but are soft inside. I love having them with my morning coffee!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the cookies structure. If you’re gluten-free, try using a 1:1 gluten-free baking flour. It’s worked well for me in other recipes!
Unsalted Butter: Cold butter helps create fluffy scones. If you prefer, you can use margarine or coconut oil, but the texture might change a bit.
Orange Zest: Fresh zest adds vibrant flavor. If you don’t have fresh oranges, bottled orange zest can work, but it won’t be as flavorful. Lemon zest is a great substitute for a different twist!
Buttermilk: This adds moisture and a slight tang. If you don’t have any, use milk plus a little vinegar (1 tablespoon per cup) to mimic buttermilk.
How Do I Cut Butter into the Flour Mixture?
Cutting butter into flour is a key technique for scones. This step creates flaky layers in your cookies. Here’s how to do it:
- Use very cold butter and cut it into small cubes.
- Using a pastry cutter or your fingers, mix the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.
- Be gentle! Overworking can lead to denser cookies.
Remember, the goal is to create a crumbly texture, so take your time here. The little bits of butter that remain will melt during baking, giving you that lovely flaky texture!
The Ultimate Bakery-Size Orange Scone Cookies
Ingredients You’ll Need:
For the Scone Cookies:
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1 tablespoon orange zest (from about 1 large orange)
- 1/2 cup fresh orange juice (about 2 large oranges)
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg
For the Orange Glaze:
- 1 1/2 cups powdered sugar, sifted
- 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
How Much Time Will You Need?
This recipe will take about 25-30 minutes for preparation and about 15-18 minutes for baking. Including cooling and glazing time, you should set aside about an hour before enjoying these delicious scone cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This will make sure your scone cookies bake evenly. While the oven heats up, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and orange zest. Whisk these ingredients together until they are well mixed.
3. Cut in the Cold Butter:
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, mix the butter into the dry ingredients until the mixture looks like coarse crumbs, and you have small pea-sized butter pieces. Be gentle; you want to keep those little bits of butter for flaky scones!
4. Whisk the Wet Ingredients:
In a separate bowl, whisk together the orange juice, buttermilk, vanilla extract, and egg. Mix them well to combine.
5. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry mixture. Stir gently with a spatula or wooden spoon until the dough is just combined. It should be slightly sticky but should hold together nicely. Overmixing can make the scones tough, so be careful!
6. Shape the Dough:
Turn the dough out onto a floured surface and gently knead it just 2-3 times to bring it together. Then, pat the dough into a round that is about 1 inch thick.
7. Cut Out the Cookies:
Using a large round cutter (about 3-4 inches in diameter), cut out rounds of dough. Place them on your prepared baking sheet, making sure to leave about 2 inches of space in between each cookie.
8. Bake the Cookies:
Bake your scones in the preheated oven for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Prepare the Orange Glaze:
While your cookies are baking, whisk together the sifted powdered sugar, fresh orange juice, and orange zest in a small bowl until smooth and well combined. This will be your delicious glaze!
10. Cool and Glaze the Cookies:
Once the cookies are done, take them out and let them cool on the baking sheet for about 5-10 minutes. This will help them set a little bit. After that, drizzle the orange glaze over the warm cookies, or you can brush it on for lovely coverage!
11. Serve and Enjoy:
Allow the glazed cookies to set for a few minutes before serving. Enjoy these delightful, bakery-size orange scone cookies with a warm cup of tea or coffee. They’re sure to brighten your day!
Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may change slightly. I recommend using half whole wheat and half all-purpose to retain some lightness in the cookies.
How Can I Make These Scone Cookies Ahead of Time?
You can prepare the dough in advance and refrigerate it for up to 24 hours. Just wrap it tightly in plastic wrap. When you’re ready to bake, simply cut out the cookies and bake them from the chilled dough, adding an extra minute or two to the baking time as needed.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Use Bottled Orange Juice Instead of Fresh?
While fresh orange juice provides the best flavor, you can use bottled juice in a pinch. Just make sure it’s 100% pure orange juice for the best taste.
