Panera Bread Scone Recipe (Cafe-Style Copycat)

Tender, flaky cream scones with lightly crisp edges and a glossy vanilla (or citrus) glaze—just like your café favorite. This panera bread scone recipe is egg-free, comes together quickly, and supports mix-ins like blueberry-lemon, orange-cranberry, or cinnamon crunch.

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Prep Time 15

Cook Time 3 20

Total Time 3 35

Servings: 8

Course: Breakfast

Cuisine: American

Calories: 375

Ingredients Equipment Method Notes

Ingredients

Scones
2 cups 240 g all-purpose flour
1/3 cup 65–70 g granulated sugar
1 Tbsp 12 g baking powder
1/2 tsp fine salt
1/2 cup 113 g very cold unsalted butter, in ½-inch cubes or grated
2/3 cup 160 ml cold heavy cream, plus 1–3 Tbsp if needed
1 tsp vanilla extract
Optional zest: 1 lemon or 1 orange
Choose ONE mix-in optional, ~3/4 cup total:
3/4 cup blueberries fresh or frozen; do not thaw, or
1/2 cup dried cranberries + extra 1 tsp orange zest or
2 tsp cinnamon + 2 Tbsp coarse sugar for “cinnamon crunch”
Glaze
1 cup 120 g powdered sugar
1½ –2 Tbsp milk or cream plus 1/2 tsp vanilla or 1–2 tsp lemon/orange juice

Equipment

Mixing bowl, whisk, rubber spatula
Pastry cutter or box grater (for cold butter)
Kitchen scale (recommended) or measuring cups/spoons
Bench scraper or sharp knife
Parchment-lined light-colored baking sheet
Pastry brush (for cream wash)
Cooling rack

Method

Prep & preheat: Line a baking sheet with parchment. Heat oven to 400°F (204°C).
Dry base: In a large bowl whisk flour, sugar, baking powder, and salt.
Cut in butter: Toss in cold butter. Cut in with a pastry cutter (or grate then toss) until pea-sized bits remain—visible butter = flaky layers.
Add liquids: Stir in vanilla, zest (if using), and most of the cream. Fold with a spatula just until shaggy. If floury patches remain, drip in 1–3 Tbsp more cream; stop the moment it holds together.
Add mix-ins: Sprinkle chosen mix-in over the shaggy dough and fold once or twice to distribute without overworking.
Shape: Tip dough onto a lightly floured surface. Press into a ¾–1-inch thick round (about 7–8 inches wide). Fold the round in half once to stack layers, then press back to a neat round.
Chill: Transfer the round to the prepared sheet. Refrigerate 15–20 minutes (helps height and clean edges).
Cut & finish: Using a sharp knife or bench scraper, cut into 8 wedges in single, confident cuts. Space wedges apart. Brush tops with a little cream; sprinkle coarse sugar for crunch if desired.
Bake: 18–22 minutes, until tops are lightly golden and the centers feel set. Rotate pan once if baking unevenly.
Cool & glaze: Cool on a rack 10–15 minutes. Whisk glaze ingredients until smooth and drizzle over warm scones. Let set 5 minutes.

Notes

Texture keys: Keep dairy and butter cold, handle dough minimally, and avoid “sawing” edges—clean cuts rise higher.
Blueberries: Toss with 1 tsp flour before folding to reduce bleeding. Add 1–2 minutes to bake time if frozen.
Make-ahead: Freeze cut, unbaked wedges on a tray; store in a bag up to 2 months. Bake from frozen at 400°F, adding 2–4 minutes.
Storage: Air-tight at room temp 1–2 days; re-crisp 5–7 minutes in a 325°F oven. Glaze just before serving for best sheen.
Swaps: Dairy-free = plant butter + full-fat oat or coconut cream (slightly less rich). Gluten-free = 1:1 GF blend with binder; dough may be a bit softer—chill longer.