Orange Glazed Blueberry Scones

Total Time
Prep 20 mins
Cook 20 mins

This was originally posted by Mean Chef; I had a nearly identical recipe posted, minus only the orange glaze. I got my version off a homeschool mom email loop; you know these have to be easy to do if we can make them while drilling multiplication tables and talking about Ancient Egypt. ;o)

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
  3. Cut in butter using 2 forks or a pastry blender.
  4. The butter pieces should be coated with flour and resemble crumbs.
  5. In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
  6. Mix just to incorporate, do not overwork the dough.
  7. Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
  8. Fold the blueberries into batter, being careful not to bruise.
  9. Drop large tablespoons of batter on an ungreased cookie sheet.
  10. Bake for 15 to 20 minutes until brown.
  11. Cool before applying orange glaze.
  12. To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler.
  13. Cook until butter and sugar are melted and mixture has thickened.
  14. Remove from heat and beat until smooth and slightly cool.
  15. Drizzle or brush on top of scones and let glaze get hazy and hardened.


Most Helpful

Maybe it's because I just changed over from using cups to a plunger, but I think there's a touch too much baking powder in this recipe. I'd honestly half it next time. Everything is wonderful except there's that baking powder taste. =

sierrathegreat January 18, 2011

I used the whole half pint of cream in the scones and divided the dough into four piles to press in the berries. Shaped each into a square of about 5" X 5". They grew while baking. Then, for the glaze, I used 4 T of butter, 1/3 cup orange juice, zest of one orange and about 2 cups of powdered sugar. I nuked the butter and orange juice until the butter was melted. Then, whisked in the sugar (without sifting). I nuked it an additional 2 minutes. Then, added the zest. There were no lumps and it had thickened. I drizzled the glaze over the scones and they were delish.

k1rugaard August 25, 2009

A fantastic and surprisingly easy recipe. I've made this recipe three times and all times the dough has been very thick. I simply divide the dough into 10 to 12 pieces, flatten them out, and press blueberries into the dough and then roll it back up into a ball. They turn out perfect every time.

Lori H. September 13, 2003

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