Confession #49: I’m all up for a challenge… Glazed Orange Scones

by alexandra

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Typically, if someone challenges me to do something, such as, say, make scones to compete with Panera Bread’s Orange Scones, I can’t say no. Knowing me the challenge will consume my mind until I’ve conquered it, and in said case, it did indeed consume my mind. In fact, I went out to Panera the next day (because luckily there is one in town), and bought these orange scones to try. I then immediately began figuring out how I was going to get from point A, which was zero clue as to what to do, to point B (or Z), when I would have a batch of scones that was just as good as (if not better than) the scones I bought at the store. The first batch was a definite failure, as in the process of adding more orange flavor I madly overworked the batter and ended up with some flat, dense scones, but the second batch was a definite success. The scones don’t look like Panera’s scones, and they don’t taste just like them either, but in a side-by-side taste comparison, my verdict (and that of my taste-testers) is that they are true competition.

Perhaps you’re wondering how this challenge came to be? Well, you may or may not have noticed on the menu at the top of this site the words “Have a Confession?”. On this lovely page, anyone can request a certain recipe they’d like to see on Confessions of a Bright-Eyed Baker, and I will attempt to fulfill that request. As it turns out, I got a request for this orange scone recipe (thank you Lauri!), so here it is.

On my mission to make these scones, I also made my own candied orange peel. If you can’t find candied orange peel locally, or you’re feeling a bit adventurous, I highly recommend making your own; it’s actually quite easy and the peel is dangerously addicting! You can find the recipe for the candied peel on my Confessions 101 page, which is continually growing with a range of resources for bloggers, bakers, and foodies, as well as here. As for the scones… with all kinds of orange flavor in them, including the citrusy-sweet flavor of the peels, they’re also pretty dang good!

5.0 from 1 reviews
Glazed Orange Scones
Serves: 4 large or 8 small
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup cream, plus 1-2 tablespoons if needed
  • ¼ cup orange juice concentrate
  • generous ¼ cup plus 1 tablespoon candied orange peel
  • 1 generous tablespoon orange juice (about ⅛ of an orange, squeezed)
  • half and half, for brushing
  • Glaze:
  • 2 teaspoons cornstarch
  • 3 tablespoons water, divided
  • 3 tablespoons powdered sugar
  • 1 tablespoon orange juice concentrate
  • generous 1 tablespoon plus 1 teaspoon candied orange peel
  • 1 generous tablespoon orange juice (about ⅛ of an orange, squeezed)
  1. In a large bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Whisk in the candied orange peel.
  2. In a separate bowl, whip cream, orange juice concentrate, and orange juice rapidly for about a minute. Pour this mixture into the dry ingredient mixture and fold in until the dough has just come together, using your hands if necessary. If the mixture seems too dry, add more cream, about a tablespoon at a time. The dough should not be sticky, but somewhat tacky.
  3. Place the dough on a baking sheet lined with parchment paper and, using another sheet of parchment on top, flatten dough into a round, about ¾" thick. Cut the round in 4 triangles, or 8 for smaller scones, and separate scones on the baking sheet.
  4. Place the baking sheet with the scones in the freezer while you prepare the glaze.
  5. For the Glaze:In a small bowl, combine cornstarch with 2 tablespoons of cold water. Mix to dissolve cornstarch and pour liquid into a small saucepan. Stir in the powdered sugar, orange juice concentrate, candied orange peel, and orange juice.
  6. Preheat the oven to 375 F.
  7. Place saucepan on the stove on low heat and allow the mixture to simmer. Once it reaches simmering point, let sit for about a minute or until it has thickened. Remove from heat and mix in 1 more tablespoon cold water.
  8. Remove scones from freezer and brush with half and half. Brush glaze on over half-and-half, using all of glaze (it will look like a lot). Be sure to brush sides of scones as well.
  9. Bake scones in the preheated oven for 15 minutes. If a toothpick inserted into a center of one of the scones does not comes out clean, bake for an additional 5 minutes at a time until scones are done.

This recipe uses:Candied Orange Peel; I suggest making your own

Priscilla M February 6, 2012

I am sooo wanting this for breakfast! Now!
Priscilla M recently posted..Cranberry Bliss BarsMy Profile

brighteyedbaker February 6, 2012

Good! They are pretty darn good! And if you like orange, I guarantee you will like these scones :)

Jean Webb July 4, 2012

I was looking for recipes using candied orange peels and found this. As research, I had a Panera Orange Scone this morning, then made your recipe. Yours are soooo much better. I love them!! Mine don’t look quite as pretty though. I guess a need to separate the pieces a bit before cooking so each scone has an edge with glaze. Thank you!!

brighteyedbaker July 5, 2012

I’m so glad you took the time to let me know that you tried the scones and enjoyed them. I tasted the Panera Scones before making these too and tried to incorporate all of the key ingredients while making the scones more homemade tasting. It’s good to know that after all of my taste-testing my taste buds weren’t too confused! As far as glazing the scones, you’re right about spreading them apart. That way you can coat every exposed surface of each scone with the glaze.

sharon December 10, 2013

Well, it took me a long time to put this together. However, I think I would write it up more simplified, like half and half, I didn’t know if that was milk or butter. :) Also the tablespoon of water set aside, etc…tends to make you look back and forth,…as well the sauce was a bit too thick….now it doesn’t mean they were not good. My kids loved them and the flavour was amazing. So kudos to you,,,,it was just a jump around receipe.!! Great! Thank you.

alexandra December 13, 2013

Well, I’m glad you found the scones tasty; that’s most important!
When I wrote “half and half”, I was referring to the half and half you buy at the store – like whipping cream, but lighter. Really, though, there’s no reason to buy half and half just for this recipe; cream could easily be brushed over the scones instead.
I set the last tablespoon of water aside so as to help the sauce from being too thick; you could always try reducing the cornstarch a bit if it was still not thin enough.

Britta March 16, 2014

I made these today. I found the dough too soft to cut into triangles so I dipped my hands in water and rolled them into balls, then took a wide glass, dipped it in sugar, and pressed them into rounds. It worked very well and they look so fantastic.

alexandra March 17, 2014

I’m glad you figured out a method that worked well for you! So happy they turned out nicely. :)

Yvonne McBride January 20, 2015

I tried naming stance peels, they seemed to be doing fine but as soon as I started taking them out of the sugar the sugar crystallized, did I cook them too long, too hot?

alexandra January 21, 2015

Hi Yvonne!
Not sure what you mean by “naming stance peels”. Can you reword and I’ll do my best to help you? :)

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