Copycat Panera Bread Glazed Orange Scone Recipe
Indulge in the irresistible flavors of this bakery-made treat right from the comfort of your kitchen with the help of this Copycat Panera Bread Glazed Orange Scone Recipe.
Equipment
- Whisk
- Grater
- Sharp knife or pizza cutter
- Parchment Paper or Silpat
- Large Mixing Bowl
- Large Baking Sheet
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon Kosher salt
- ½ cup unsalted butter very cold
- ½ cup full-fat sour cream
- ¼ cup milk
- 1 teaspoon orange extract
Sweet Glaze Ingredients:
- 1½ cups powdered sugar sifted for best results
- ½ Tablespoon fresh orange zest from one large orange
- ¼ cup fresh orange juice from one large orange
- ½ teaspoon orange extract
Instructions
- Preheat oven to 375℉ degrees. Line a large baking sheet with parchment paper and set aside.
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Grate butter into the flour mixture using a box grater with large holes. Toss the butter and flour gently with your hands to coat the flour with the butter. Set aside.
- Mix the sour cream, milk, and orange extract in a small bowl until blended.
- Add the sour cream mixture to the flour/butter mixture and gently bring it together with a spatula or large spoon. Don't overwork the dough.
- Place it on a lightly floured surface. Knead and form dough into a 6 or 7” circle, about 1¼“-1 ½” thick. No need to knead more than 2 or 3 times. Cut the dough disc in half and then cut each half into three triangles. You will have six triangles in total.
- Place unbaked scones on prepared baking sheet, spacing them about 2 inches apart.
- Bake scones for 12-14 minutes until they are light golden brown.
- While the scones are cooling, make the glaze. Mix the powdered sugar, orange zest, and orange extract in a medium bowl. Add the orange juice, a little at a time, until desired consistency.
Notes
Storage and Freezing
Store in an airtight container in a single layer at room temperature for 2-3 days. We recommend freezing the scones before glazing them. Wrap the orange scones individually with plastic wrap, place them in an airtight container or freezer bag, and store them for up to 3 months. Thaw at room temperature overnight, and then glaze for the scones. For scones that are a little smaller, you can cut a large dough disc into eight triangles. The baking time for the smaller scones will need to be adjusted to 10-12 minutes. For more tips and tricks, please see blog post.
Store in an airtight container in a single layer at room temperature for 2-3 days. We recommend freezing the scones before glazing them. Wrap the orange scones individually with plastic wrap, place them in an airtight container or freezer bag, and store them for up to 3 months. Thaw at room temperature overnight, and then glaze for the scones. For scones that are a little smaller, you can cut a large dough disc into eight triangles. The baking time for the smaller scones will need to be adjusted to 10-12 minutes. For more tips and tricks, please see blog post.
Nutrition
Calories: 497kcalCarbohydrates: 76gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 53mgSodium: 419mgPotassium: 111mgFiber: 1gSugar: 43gVitamin A: 631IUVitamin C: 6mgCalcium: 163mgIron: 2mg
Tried this recipe?Let us know how it was!
