Glazed Orange Scones

by Jamie on August 22, 2012

Post image for Glazed Orange Scones

Every year at this time, I have a pretty major freak out session. If you’ve read MBA for any length of time, you know that I’m a full-time middle school teacher. And at the start of every school year I panic because I have no idea how I possibly managed to maintain a classroom, blog, personal relationships and a household the previous year.

Inevitably, a few days later I calm down and my friends realize that despite the fact that I’m a typically a well-oiled machine, I too can come undone. The calming stage usually happens after a good crying/whining/baking session. So this weekend as I was making a mental list of things I’d never be able to do again such as sleep, watch tv, shop or take pictures in good light, I decided to bury my hands into some dough.

The very first scone I ever ate was a glazed orange scone from Panera and I’ve been smitten with scones ever since then. In my opinion, they’re the perfect balance between biscuits and cake – I mean is it possible to go wrong with that textural combination? I think not.

These orange scones are especially flavorful and tangy thanks to the addition of sour cream. More specifically, the delicious lactose free sour cream made by Green Valley Organics. I was recently reacquainted Green Valley Organics and Redwood Hill Farm when I attended the Big Summer Potluck.

We’re not particularly lactose free in our household, but lactose free products tend to last longer before going bad (Hooray – grocery shopping less often for me!), and this inspired Dairy Duo have a motto I can get behind: “Peace. Love. Dairy.” Not only are all the products from GVO certified organic, products from both GVO and Redwood Hill Farm are certified Humane too.

What does this mean? It means the animals behind Green Valley Organics and Redwood Hill Farm “have ample space, shelter and gentle handling. They receive plenty of fresh water and a healthy diet free of antibiotics or hormones. And they will live and behave naturally, free of cages, crates or tie-stalls”.

Now – who wants to skip school with me and go meet a cow? ‘Cus I would be down with that right about now. Or we could just enjoy these Glazed Orange Scones together, solid in the knowledge that the sour cream they’re made from is some of the best you can find.



Glazed Orange Scones

August 22nd, 2012

Yield: 8 scones

Prep Time: 15 minutes

Cook Time:


For the Scones

1/3 cup sugar
zest of two medium oranges
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup Green Valley Organics Lactose Free Sour Cream
1 large egg

For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
2 tablespoons freshly squeezed orange juice


1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.

3. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.

4. In a small bowl, whisk the sour cream and egg until smooth.

5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.

6. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.

7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my scones twice.


-Scones store well in an airtight container for up to two days.

My Baking Addiction adapted from Pam Anderson via All Recipes.


This is a sponsored post written by My Baking Addiction on behalf of Green Valley Organics and Redwood Hill Farm. The views and opinions expressed on My Baking Addiction are purely my own.

{ 103 comments… read them below or add one }

2goldens August 25, 2013 at 12:56 pm

Absolutely deeeeeee-lish! I double dipped mine in the glaze.


Jamie August 28, 2013 at 2:08 pm

Yum, good idea double dipping! Have a fantastic day and thank you for following MBA!



Ashley November 16, 2013 at 3:29 pm

Can you use regular sour cream not lactose free?


Jamie January 10, 2014 at 6:48 pm

Ashley, yes, you can. There’s no textural difference between regular sour cream and lactose free sour cream.
– Jamie


Erika November 28, 2013 at 10:47 pm

I made these scones yesterday morning and they turned out fantastic! My family absolutely loved them!! They taste even better the next day! Will make again for sure! :)


Jamie December 4, 2013 at 4:41 pm


Thank you so much! It’s great to hear that you and your family enjoyed the recipe! Happy holidays and thank you for following MBA!



Karen Brandow December 11, 2013 at 6:02 pm

These are sooo yummie!! I am fighting with myself to save some for my Grandchildren’s snack after school. Best scones I have made.


Josie January 4, 2014 at 12:38 am

Made this tonight to thank a neighbor that shoveled my walkway. Whoa! Too good to not keep for myself. I’ll have to make him something else because I don’t trust myself with a second batch. And for the record, these are BETTER then the Panera scones I’m addicted to.


Jamie January 7, 2014 at 10:54 am


Haha…that’s so funny! Thank you so much for stopping back to let us know that you enjoyed the recipe. Have a fantastic day!



Mary G. Macuga January 8, 2014 at 3:12 pm

I would like to use plain greek yogurt in place of the sour cream. can I do this? I know I can replace the greek yogurt with the sour cream in most other recipes, what do you think??
Thank You,

Mary G. Macuga


Jamie January 10, 2014 at 11:12 am

Mary, you should be able to sub in Greek yogurt for the sour cream without issue.
– Jamie


Tara January 11, 2014 at 9:38 pm

I made these with lemon zest and fresh vanilla bean, in both the scones and frosting. Oh. My.Word! Delish! Only now did I realize used twice as much butter. I misread 8 Tablespoons for 8 oz. Oh well, they were fab!


Nichole January 15, 2014 at 6:35 pm

These are so delicious! The concensus in my husband’s office was that they were the best scones anyone had ever had.


Stephanie January 20, 2014 at 10:26 pm

Oh my goodness, these are sooooooo yummy! Thanks for sharing the recipe!


Suzanne February 5, 2014 at 9:02 pm

These are fabulous! I’ve made them twice now! I can get over how moist they are. So often scones are dry…not these! They are perfection!


lisa carriere February 22, 2014 at 12:28 pm

I’ve recently fallen in love with Panera’s orange scones as well. So happy to have found your recipe! Haven’t made them yet, but from the other comments posted..I won’t be disappi.


Mary February 23, 2014 at 12:04 pm

These are wonderful! I love Panera orange scones and this is a perfect recipe. Thank you! I live in NM, it’s very dry here so I had to add a splash of milk to the dough. Other than that it was amazing!


Tania February 24, 2014 at 9:26 am

I was tasked with making scones for a bridal shower in April for ~60 people. I have never made scones before and this was the first recipe I made as a trial. I brought them into work and everyone loved them! They were really easy to make and did not dry out at all. I will definitely be making these for the shower. I may try with lemon instead or orange next time!


soni o March 31, 2014 at 11:25 am

I am enamoured with the berry scones at Panera Bread.
they are moist and flavorful without being overly sweet . . . just the perfect treat with a favorite cup of java. I wonder how I could adjust your wonderful recipe to a very berry treat – mixed berry’s or blueberry or something of the sort.
would love to hear from your expert hands on this.

thank you!!!


Jamie Lothridge May 5, 2014 at 9:27 pm

Hi Soni,
I’m sure you could mix in some mixed berries here without too much trouble. You might need to add a little extra flour if they’re juicy berries.
– Jamie


Estera April 16, 2014 at 10:04 pm

My sister recommend this recipe. She said she made it a few times and everyone that tasted/ ate them loved them.

I just made them myself and I agree!!! The are delish!! Thank you


Marlen April 25, 2014 at 10:28 pm

Can I use plain yogurt instead of sour cream?


Jamie Lothridge May 5, 2014 at 6:21 pm

Marlen, that should work just fine.
– Jamie


Lexi May 1, 2014 at 12:05 pm

I have been making these for a few weeks now, cause since I’ve made them for my boyfriend’s family, who “hated scones”, and let’s just say now I’m making 2 batches every weekend, 1 for me and 1 for them. I noticed that if you refrigerator the dough for 5-10 mins. before cutting it makes it a bit easier and gives cleaner cuts. You can also make and freeze after they cool, then heat them up for a yummy snack. I can’t tell you how long they will last though cause they never make it past a week. Best scone recipe, used for different flavor types and just replaced the orange part of your directions. AMAZING! Thanks so much!


Chloe May 19, 2014 at 11:51 am

I made this exactly to recipe but i’m still not exactly sure what i did wrong with the glaze. The scone itself turned out amazing it tasted just like panera’s but the glaze just didn’t taste right. Because the glaze wasnt very good the scone was a bit dry. If anyone has any suggestions I can use the next time I make these that would be awesome. Thanks


Laura May 23, 2014 at 9:31 pm

I just found your site tonight through Pinterest. I love, love Panera orange scones! I can’t wait to try this recipe. The only thing I would comment from just looking at the ingredients is I think I might add orange zest to the glaze as well. One thing I love about the ones at Panera is the visible zest in the glaze. I adore orange in baked goods. Your recipe looks absolutely yummy! Thank you for posting it!


Jamie May 24, 2014 at 5:09 pm

Thanks for stopping by, Laura! Orange zest in the glaze would be perfect!



Nicole June 11, 2014 at 2:30 pm

I had Panera’s orange zest scones about a month ago and have not been able to forget about them… I found this recipe and couldn’t wait to try it… These are so good, I wished I had tripled the recipe so I could share with everyone I knew!! Thank you! – the pregnant lady craving orange zest scones <3


Jamie June 12, 2014 at 3:29 pm


That’s great to hear! Thank you so much for stopping in to share. Have a great day and thanks for following MBA!



Rachel July 10, 2014 at 10:55 am

These turned out great, and the first time at that! How often does that happen! You usually have to make something a few times and adjust ingredients until a pastry comes out well. Thank you for a fool-proof recipe!


Jamie August 11, 2014 at 1:27 pm

So glad the recipe worked so well for you. Thanks for stopping by.



Jules July 24, 2014 at 6:05 pm

Just made these today, my first time ever making scones and oh my gosh amazing thank you for the great recipe!


Leena September 17, 2014 at 6:01 pm

These scones sound delicious. Please tell me if I could use something else instead of egg? Would love to try them. Thanks.


Jamie September 17, 2014 at 6:16 pm

Hi Leena,
You could try 1/4 cup of applesauce as a substitute for an egg. I hope this helps.



Nancy Long September 21, 2014 at 11:19 am

I will have to try these – make scones all the time, but have never used a glaze; usually just sprinkle Turbinado sugar on them after brushing with buttermilk. Oh yeah, I also usually use buttermilk to mix, but occasionally sour cream/greek yogurt


Jamie September 21, 2014 at 9:38 pm

Thanks for visiting Nancy.



Sssuths January 9, 2015 at 12:03 pm

These were absolutely delicious. I cut them into 16 rather than 8, so they were more like mini-scones. Worked beautifully. Thanks!


Jamie January 11, 2015 at 10:21 am

I’m so glad you enjoyed the scones. Thanks for stopping by.



Tiffany Smith January 19, 2015 at 5:20 pm

I have to be honest and say that I rarely try recipes I find on blogs because I have just had too many duds. However, my boys absolutely love scones and I have been searching for a good recipe for quite a while. I really wanted a recipe without cream that still looked rich. Your recipe seemed to fit the bill so I made a batch for snack this afternoon.

Oh my gosh, we were thrilled with the results! My only change was to add a little zest to the icing. My icing was pretty thick, so no need to
double dip – which was good, because we were
ready to sample. I will make these again and again and I’m already planning variations for add-ins to the basic dough. Thank you!


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