COPYCAT PANERA ORANGE SCONES
Copycat Panera Orange Scones are an easy recipe to replicate the bright and soft orange scones from Panera. Tons of orange flavor and a softer not crunchy scone, these are the perfect companion to morning coffee.
Provided by aseasonedgreeting
Categories Scone
Time 27m
Number Of Ingredients 2
Steps:
- Heat oven to 400. Combine the sugar and orange zest. Stir in the flour, baking powder, baking soda, and salt. Add in butter, using a pastry cutter combine until mixture has formed a coarse meal. (See the step by step photos in the post)
- In another bowl, combine the sour cream and the egg. Using a fork, stir sour cream mixture into the flour mixture until large dough clumps form. Using your hand, form dough into a ball and make sure all the dough crumbs are combined into the dough.3. Place on a lightly floured surface and form into a circle about 7″ wide. Cut into 8 triangles. Place on a lightly greased baking sheet and bake 16-17 minutes.4. To make the glaze, combine all ingredients in a small bowl. When scones have cooled, spoon glaze evenly over each scone. Let set, then repeat to double-glaze if you have any left.
COPYCAT PANERA BREAD DOUBLE ORANGE SCONES RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- SCONES: In a large bowl, combine the flours, sugar, baking powder, orange peel and salt. Cut in butter until mixture resembles coarse crumbs. In a bowl, whisk milk and egg. Stir into dry ingredients just until moistened. Stir in oranges. Turn onto a floured surface; knead 10 times. Pat into a 6-in. circle. Sprinkle with additional sugar. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Bake at 400°F for 15 to 20 minutes or until golden brown. ORANGE BUTTER: In a small mixing bowl, beat butter and marmalade until fluffy. Serve with warm scones.
ORANGE SCONES WITH ORANGE GLAZE
Found this recipe online and tweaked it a little to make it "more orangey." It's very easy and so good! The scones come out with a wonderful texture.
Provided by erika925925
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
- Mix flour, 1 tablespoon sugar, baking soda, baking powder, and salt. Cut in butter using a pastry cutter. Mix in orange zest.
- Make a well in the center of the flour mixture. Whisk orange juice, egg, and vinegar together and pour into the flour mixture. Stir until moistened and sticky.
- Transfer dough to a floured surface and knead gently about 10 times. Pat into a 6x8-inch rectangle. Cut rectangle into 4 squares; cut each square diagonally into 8 triangles. Arrange scones on the prepared baking sheet. Brush tops with milk and sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until golden brown, about 10 minutes.
- Make the orange glaze while the scones are baking. Mix 1/2 cup plus 2 tablespoons confectioners' sugar and orange juice until thick and smooth; glaze should drip slowly off the back of a spoon. Mix in orange zest.
- Dunk warm scones in the glaze to fully coat the tops. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 195.7 calories, Carbohydrate 31 g, Cholesterol 38.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 177.6 mg, Sugar 14 g
STRAWBERRIES AND CREAM SCONES-PANERA BREAD COPYCAT RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- Preheat your oven to 375 degrees. Lightly grease (or line with parchment) two baking sheets, or a full-size or mini-scone pan. To make the scones: In a blender or food processor, process 1/2 cup of the strawberries with the half and half or cream until the mixture is smooth. Set it aside. In a large bowl, whisk together the flour, salt, sugar, and baking powder. Cut in the butter, using your fingertips, a fork or a pastry blender. In a separate bowl, whisk together the strawberry/half and half mixture, the egg, and the vanilla extract. Stir this mixture into the dry ingredients. Add the 2/3 cup diced strawberries and stir just until everything is well-combined. This is a wet, sticky dough, good for drop scones. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets; each scone should be about the size of a golf ball. A tablespoon cookie scoop is exactly the right size for this task. Or divide the dough among the compartments of the scone pan of your choice. Bake the scones until they're golden brown, 15 to 16 minutes (on a baking sheet or in a mini-scone pan), or 18 to 20 minutes (in a standard scone pan). Remove the scones from the oven when they're beginning to brown around the edges. Break one open, just to be sure; they should be moist, but not gummy, at the center. To make the topping: As soon as you remove the scones from the oven, make the topping. Combine the sugar and water in a very small (e.g., 1/4- to 1/3-cup size) microwave-safe bowl, stirring until the sugar is moistened. Heat in the microwave for 20 to 30 seconds, until the mixture is bubbly. Carefully remove from the microwave (sugar syrup is very hot), and stir in the vanilla. Stir until the mixture is smooth. Drizzle or brush the topping over the hot scones.
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- In a medium mixing bowl add sugar and orange zest. Rub together with your fingers until fragrant. Add to the flour, salt and baking powder. Whisk together with sugar mixture. Place the cold cream cheese, butter and eggs into the bowl of a food processor (I used a 14 cup processor), add dry ingredients. Pulse a couple times or until combined. Pour in the milk, vanilla and orange extracts. Pulse to mix. Remove dough from processor on a lightly floured surface. Divide the dough in 2 equal pieces. Form each piece into a 6-inch disk. Use a sharp knife to cut each disk into triangles. Place on prepared baking sheet. Bake 15 minuets or until golden.
- Lay a piece of wax paper under a wire cooling rack. Move baked scones to the wire cooling rack. Spoon or dip orange glaze over scones.
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