These giant orange scone cookies are bursting with citrus flavor and have a fluffy, tender crumb. They’re perfect for breakfast or a sweet snack, and they smell amazing while baking!
I love how easy it is to whip up a big batch. Plus, they’re so good that you’ll want to share, but good luck with that! 🍊🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cookies. If you’re looking for a lighter texture, try using cake flour instead, but keep it to a mixture of about 2 cups flour and 1 cup cake flour for the best balance.
Granulated Sugar: Regular sugar sweetens these cookies well. You can swap in brown sugar for a hint of caramel flavor, which works beautifully with the orange zest.
Butter: Cold unsalted butter creates that flaky texture. If you’re dairy-free, try using coconut oil or a plant-based butter. Just make sure it’s cold for the right consistency.
Buttermilk: This adds moisture and tenderness. As suggested, you can easily substitute it with milk mixed with a tablespoon of vinegar or lemon juice. It mimics the acidity needed for the baking soda to work.
Orange Zest: Fresh zest is key for flavor! If you don’t have oranges, lemon zest can make a zesty twist. Avoid using bottled zest as the flavor isn’t as vibrant.
What’s the Best Way to Cut Out Cookies Without Them Spreading?
To ensure your scone cookies hold their shape and rise beautifully, follow these key steps:
- Keep your butter very cold. It’s crucial for the flaky texture. You can even freeze the butter for about 15 minutes before cutting it into the dry mix.
- Don’t twist the cutter when shaping your cookies. This seals the edges and helps them rise straight up instead of spreading out.
- Make sure your dough is thick enough (about 1 to 1.5 inches). If it’s too thin, the cookies will spread more during baking.
By following these tips, your orange scone cookies will look just as beautiful as they taste!
The Ultimate Bakery-Size Orange Scone Cookies
Ingredients You’ll Need:
For the Scone Cookies:
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of 2 large oranges (about 2 tablespoons)
- 1 cup cold unsalted butter, cut into cubes
- 1¼ cups buttermilk (or substitute with milk + 1 tbsp vinegar)
- 2 large eggs
- 2 teaspoons pure vanilla extract
For the Orange Glaze:
- 1½ cups powdered sugar
- 2-3 tablespoons fresh orange juice (adjust for consistency)
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare. You’ll need an additional 15-18 minutes for baking. After baking, allow the cookies to cool for a while, then top them with the glaze—total time is roughly 40-45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 400°F (200°C). While the oven is heating, line two baking sheets with parchment paper or silicone baking mats to keep your cookies from sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and orange zest. Whisk them together until evenly mixed.
3. Cut the Butter:
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture. You’re looking for a texture that’s crumbly, with some pieces about the size of peas.
4. Combine Wet Ingredients:
In another bowl, whisk together buttermilk, eggs, and vanilla extract until well mixed. This is your wet mixture that will bring everything together.
5. Combine Wet and Dry Mixes:
Pour the wet mixture into the bowl with your dry ingredients. Gently fold everything using a spatula or wooden spoon until just combined. Be careful not to overmix; we want tender scones!
6. Shape the Dough:
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 to 1½ inches thick. It doesn’t have to be perfect—just get it to an even thickness.
7. Cut Out Cookies:
Take a large biscuit cutter or round glass that’s about 3 inches in diameter and press straight down into the dough to cut out your cookies. Avoid twisting to keep them tall. Place the cut-outs on the prepared baking sheets, leaving about 2 inches between them. Gather scraps, pat gently, and cut more rounds.
8. Bake the Cookies:
Pop the baking sheets into the oven and bake for 15-18 minutes. You want them to turn golden brown around the edges and puff up nicely.
9. Cool the Cookies:
Once they’re baked, take the cookies out and let them cool on a wire rack for a few minutes.
10. Make the Orange Glaze:
While the cookies cool, whisk together the powdered sugar, fresh orange juice, orange zest, and vanilla (if using) in a small bowl until you have a smooth, pourable glaze.
11. Glaze the Cookies:
Spoon the orange glaze over the warm cookies so it can drip down the sides. Allow the glaze to set for about 15-20 minutes before serving.
12. Serve and Enjoy:
These giant orange scone cookies are best enjoyed fresh. They make a great treat for breakfast, coffee time, or a delightful snack anytime!
Enjoy the bright, citrusy flavor of these bakery-style cookies—they’re sure to impress!
Can I Use a Different Type of Citrus for This Recipe?
Absolutely! If you want to switch things up, lemon or grapefruit zest can be used instead of orange zest. Just keep in mind that the flavor will change slightly, but it will still be delicious!
How Should I 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 fresh longer, you can refrigerate them for a week. Just note that refrigeration may slightly alter their texture.
Can I Freeze These Scone Cookies?
Yes, you can freeze the scone cookies both before and after baking! To freeze unbaked cookies, flash freeze them on a baking sheet, then transfer to a freezer bag; just bake directly from frozen, adding a couple of extra minutes to the baking time. For baked cookies, let them cool completely before freezing, then add them to an airtight container or freezer bag.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe!
