Let’s get sconed! These sweet and sassy honey glazed orange blueberry scones are easy to make and bursting with berry flavor! Serve them up for a tasty breakfast or brunch!
Ohmygosh guys — I am sconed right now!
Of course I’m referring to inhaling two giant, fluffy biscuit-muffin hybrids straight out of the oven. Word to the wise, biting into molten hot blueberries can be a wee bit painful. In fact they resemble lava. Delicious, angry lava.
I didn’t think it was possible for me to love another scone as much as my Lemon Blueberry ones, but these babies are fantastic. Now deciding which to make for weekend brunches is going to be really flipping hard. I suppose I could just let the contents of my fruit bowl decide. Though when I have both lemons and oranges on hand I’ll have to resort to eenie meenie miney mo or russian roulette to decide. Eh… maybe not the latter… Could get a wee bit messy!
- 2 cups unbleached, all-purpose flour
- 1 heaping cup of ripe blueberries, fresh or frozen
- 1 large egg
- ¼ cup of milk [I used 2%]
- ¼ cup of plain greek yogurt [I used lowfat]
- ¼ cup of unsalted butter, chilled
- ¼ cup of granulated sugar
- 1 tablespoon of baking powder
- 1 teaspoon of vanilla extract
- ¼ teaspoon of baking soda
- ¼ teaspoon of salt
- zest of 1 medium orange [approx ½-3/4 TBSP]
- optional: 1-2 extra tablespoons of milk to moisten dough before/during kneading
- honey-orange glaze:
- 4 tablespoons of powdered sugar
- 2 tablespoons of fresh-squeezed orange juice
- 1 tablespoon of honey, plus extra to taste
- a pinch or two of orange zest
- coarse turbinado or granulated sugar for sprinkling
- No powdered sugar? No problem! Whip up the glaze using extra honey and skip the sugar entirely. You can also whip up a creamy icing by using cream cheese instead of [or in addition to] the powdered sugar and upping the honey content. Glazes and icings are insanely versatile and fun to experiment with! I wanted a slightly tart glaze and used cara cara oranges for the scones, though any orange will work and you can even use a lemon!
- Preheat oven to 400 degrees F and lightly grease a baking sheet.
- If using frozen berries, defrost before baking. The recipe might still work with fully frozen berries but I haven't tested it out yet. So defrost 'em or simply grab a carton of fresh berries!
- In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter with a pastry cutter. I don't own one so I minced the chilled butter into small cubes and then cut into the flour mixture using a pair of sharp knives. You can also easily grate the butter into the flour using a box/cheese grater.
- Add your orange zest.
- In a separate bowl, whisk together your egg, milk, yogurt and vanilla.
- Use a fork to move the flour mixture to the sides of the bowl, making a hole in the middle, then pour the egg mixture into the center.
- Stir until just moistened, then carefully fold/knead in blueberries. Some will remain whole and some may smush into oblivion, blueberries have a mind of their own. At this point the mixture will probably seems fairly dry, which is absolutely what we're going for here! If needed, add a tablespoon of milk to moisten and knead for 3-4 strokes in the bowl.
- Grab a sheet of parchment paper and lightly sprinkle with flour to prevent sticking.
- Gently knead your dough until smooth, trying not to exceed 12-15 total strokes if possible. Shape into a 7 inch circle on your baking sheet and cut into wedges.
- Glazing pre-baking will give you a crusty-crunchy-sweet outer layer to your scones. If you prefer them softer on top add the glaze after baking. Or you can go nuts and add some before and a little extra after. I might be guilty of the latter. Love it so.
- If you've decided to add your glaze prior to baking, add a light drizzle to the scones and sprinkle each with a teeny bit of sugar.
- Bake at 400F for 15-20 minutes, until golden, using a toothpick to test the center.
- Move to a wire rack to cool and enjoy! They're fabulous straight from the oven or cooled to room temperature.
- In case you actually wind up with leftovers, wrap tightly with saran wrap and store at room temperature for up to four days. They're great for grab-and-go breakfasts and snacks!
substitutions and such: I goofed in one batch and used salted butter instead of salted, but I loved the saltier scones so much that I might make that mistake a second time! Totally up to you and your palette! Also, instead of the yogurt/milk combo, feel free to use 1/2 cup of buttermilk or even lowfat kefir probiotic yogurt milk. I’ve made the scones with all three dairy options and they all work flawlessly.
Serve alongside fresh fruit and iced coffee…. this way when you impatiently bite into a fresh-from-the-oven scone you at least have a little relief from those lava-filled berries.
so… how were they!? Cue the happy dance. They’re fantabulous. Sweet and refreshing with a crumbly crust and a fluffy, super-soft center…. Done deal! If you come over and do the dishes I’ll bake you some. You know you want to!