Orange Blueberry Scones
Brighten your mornings with these delightful Orange Blueberry Scones, a perfect balance of zesty citrus and juicy bursts of blueberries. These tender, buttery scones are infused with fresh orange zest and feature plump blueberries in every bite. Made with simple pantry staples and a touch of rich heavy cream, they’re baked to golden perfection and topped with a luscious orange glaze for a finishing touch of sweetness. With just 20 minutes of prep time, these irresistibly flaky scones make a show-stopping addition to any brunch spread or a cozy teatime treat. Whether served warm or at room temperature, these homemade scones are guaranteed to impress. Perfect for lovers of citrus desserts and berry-packed pastries, this easy recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.333 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 1 cup Fresh blueberries
- 1 tablespoon Orange zest
- 0.5 cups Heavy cream
- 1 teaspoons Vanilla extract
- 1 unit Egg (large)
- 0.5 cup Powdered sugar
- 2 tablespoons Orange juice (freshly squeezed)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the blueberries and orange zest, being careful not to crush the berries.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon or rubber spatula until the dough just comes together. Do not overmix.
Turn the dough out onto a floured surface and shape it into a disk approximately 1-inch thick and 7 inches in diameter.
Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
While the scones are baking, prepare the orange glaze by whisking together the powdered sugar and freshly squeezed orange juice until smooth.
Allow the scones to cool for 5 minutes on the baking sheet, then transfer them to a wire rack.
Drizzle the orange glaze over the slightly warm scones and allow it to set for a few minutes before serving.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 342.8 g | 125% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 145.0 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 109 mg | 8% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
