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

Yield: 8 scones

Prep Time: 15 minutes

Cook Time: 15-17 minutes

Total Time: 32 minutes


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.


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.

137 Responses to “Glazed Orange Scones”

  1. 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!


  2. 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

  3. 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!


  4. 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.


  5. 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!


  6. 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

  7. 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!


  8. 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.


  9. Stephanie — January 20, 2014 at 10:26 pm

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


  10. 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!


  11. 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.


  12. 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!


  13. 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!


  14. 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

  15. 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


  16. Marlen — April 25, 2014 at 10:28 pm

    Can I use plain yogurt instead of sour cream?


  17. 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!


  18. 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


  19. 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!


  20. 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!


  21. 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.


  22. 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!


  23. 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.


  24. 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.


  25. 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.


  26. 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!


  27. gaijina — April 12, 2015 at 9:36 pm

    Hi jamie! Just wanted to say hello and to thank you for this recipe… I made these today, and they came out PERFECT!!!! My husband said way better than Panera’s!!!


    • Jamie — April 15, 2015 at 9:50 am

      I’m glad that the recipe turned out for you. Thanks for visiting.


  28. freida — September 25, 2015 at 1:55 pm

    just found this recipe. cant wait to try it. I just love orange scones. is it possible to make them out of self rising flour without changing the flavor?


    • Jamie — January 13, 2016 at 9:44 am

      Hi, Freida! I think self rising flour would work. Add an extra 1/2 teaspoon of baking powder for every cup of self rising flour you use. I hope you enjoy them!

  29. Laura — January 23, 2016 at 10:39 pm

    I found this recipe tonight.  I also accidentally doubled the butter like another writer, but they came out fabulous!  Need to get the ingredients for the icing at the store in the morning.  Thanks for a great recipe!


    • Jamie — January 24, 2016 at 9:54 am

      So happy to hear they turned out! Enjoy!

  30. Lisa — January 28, 2016 at 4:02 pm

    Love this recipe! Thank you so much! I also added orange zest to the glaze and my husband said they were very good! I was shooting for great, but…ha ha! He said they were not as dry as the Panera Scones which I count as a win~win!  Thank you!


    • Jamie — January 29, 2016 at 7:34 am

      Yay! I’ll take very good any day of the week! So happy to hear you enjoyed them! :)

  31. susan nitka — February 15, 2016 at 1:13 pm

    My husband loves scones; he adored these!!Absolutely delicious…I added just a bit of contreau to the glaze…otherwise I followed the directions exactly.  Thank you so much for a “Keeper”.


    • Jamie — February 15, 2016 at 4:04 pm

      I am so happy to hear you enjoyed the recipe. Thanks so much for taking the time to stop by and leave your feedback.

  32. Julie — February 19, 2016 at 10:13 am

    Currently making them for the second time this week. Absolutely delicious!!!  So easy to make and devoured by everyone….thank you!


    • Jamie — February 19, 2016 at 10:16 am

      So happy to hear you enjoyed them, Julie! Thanks so much for taking the time to come back and leave your feedback!

  33. Angel Sangria — April 30, 2016 at 7:17 pm

    Just made these and really thinking I may have to make another batch ,8 will not be enough !!  they are just that good !!!!


    • Jamie — May 1, 2016 at 2:04 pm

      I’m so glad, Angel! Thank you!

  34. bella — June 21, 2016 at 2:00 pm

    did u let the cream cheese come to room temp?


    • Jamie — June 23, 2016 at 11:21 am

      Hi, Bella! There’s no cream cheese in the scones recipe. Were you asking about another recipe? Let me know! Take care!

  35. bella — July 3, 2016 at 12:48 pm

    oh my gosh I didn’t even realize that it said SOUR cream and not cream cheese! ok so I made these and they were the most delicious scones I’ve ever had and made! obviously they were smaller than the panera scones but they were equally delicious!  they were soft three days after making them and I didn’t even need to put the glaze on them they were so flavorful! they were perfect and I had  tweaked the recipe without even realizing it! I totally recommend trying it with cream cheese, same amount, same everything. thank you SO SO SO much for this recipe it’s divine! I’m currently making my second and third batch today and will try not to eat them all right after they come out of the oven! ;)


    • Jamie — July 5, 2016 at 1:08 pm

      That’s so great, Bella!

  36. Jenna — October 18, 2016 at 12:31 pm

    Just made these today…..they are perfect! I doubled dipped in the glaze as well. So yummy! Thank you for a great recipe!


    • Jamie — October 18, 2016 at 2:35 pm

      I’m so glad you liked them, Jenna!

  37. Marianne — November 30, 2016 at 5:28 pm

    Jamie, what would work best as a sour cream substitute in this recipe? Thank you! 


    • Jamie — December 1, 2016 at 11:40 am

      Hi, Marianne! My best suggestion would be plain yogurt. Let me know how you like them!

  38. Nicole Leonard — November 30, 2016 at 8:55 pm

    Your story is exactly how my scone addiction began. 12 yrs ago I was in Monroeville Pennsylvania & seen this place called Panera Breads & went in to check it out since I had some time to kill. I seen these scones, never heard of them & had no idea what a scone was. But they had orange scones & orange being my favorite flavor I bought 1. I took about 3 bites before going straight back in & buying a dozen to take home. I live in the sticks, Monroeville is close to an hour from me & this was way before Panera became popular & added more locations. Every week I’d make the trip for my orange scones. So just like you, Panera started my love of scones-especially orange! Thank you soooooo much for this recipe, you just made my day! I started baking about 2 yrs ago after I got sick, it helps take my mind off it & gives me something to do when I’m too weak to leave the house. Since getting sick, I’m not able to do much it makes me feel useless. When I bake it takes my mind off all that & the problems that developed because of it &not being able to work anymore. I’m only 33, retirement wasn’t an option when I got sick, & i have no family so I’m alone in this with no help. It gets me down. So once again, thank you for this recipe!


    • Jamie — December 1, 2016 at 11:29 am

      Nicole, you are so welcome! I’m so sorry you’ve been sick…it’s amazing how baking can really brighten a day! All the best to you now and during the holiday season! xxoo

  39. Leah — January 20, 2017 at 11:04 am

    These look great! Do they freeze well once they’ve been glazed?


    • Jamie — January 20, 2017 at 4:32 pm

      Hi, Leah! I’ve never really tried it, but I think you could freeze them after glazing just fine. I would suggest waiting for the glaze to dry before freezing, though. I hope this helps!

  40. CME — May 16, 2017 at 9:25 pm

    I made these three times this week. Once with cranberries, which was also good, but of course weighs things down a bit. The second & third time I also switched about a teaspoon of orange juice with lemon juice in the glaze, for a bit more tartness. They’re my new favorite thing, and everyone I shared them with said they were the best scone they’ve ever had. That might not be high praise in the middle of Ohio, but it made me feel great nonetheless. Thank you for the wonderful recipe!


    • Jamie — May 17, 2017 at 11:42 am

      I’m so glad to hear that! You’re very welcome.

  41. Susan muntain — June 30, 2017 at 9:05 pm

    I’ve made these multiple times and thought I’d write a comment. I LOVE this recipe! Super easy and tastier than any other scone I’ve ever had. I like to add 2tsp. of Orange extract in with the egg and 3/4 cups of craisins in the dough, and Orange extract instead of vanilla in the icing. I also add 2 drops of Orange essential oil to the icing. Believe it or not, it’s not overly Orangey in flavor. I’ve also switched out lemon for the Orange in the scone and icing. That too is good but the Orange is my favorite! Thank you, again, for the recipe!


    • Jamie — July 3, 2017 at 4:44 pm

      Great additions, Susan!

  42. Char — July 12, 2017 at 3:53 pm

    Wonderful recipe, my husband just loved them!!!!


    • Jamie — July 12, 2017 at 4:55 pm

      I’m so glad to hear that, Char!

  43. m g — September 1, 2017 at 10:32 pm

    if i divide the dough to make smaller long to I bake them? Thank you.


    • Jamie — September 4, 2017 at 1:25 pm

      You’ll honestly just need to watch them for the first batch. Since I don’t know small you’re making them, it’s kind of difficult for me to give you a time. Thanks for stopping by!

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