Honey Glazed Orange Blueberry Scones

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.

Fluffy Honey-Glazed Orange Blueberry Scones

Ohmygosh guys — I am sconed right now!

Of course I’m referring to what happens after straight-up 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.

Worth it!

These honey glazed orange blueberry scones are easy to make and bursting with berry flavor! Serve them up for a tasty breakfast or brunch!

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!

Honey Glazed Orange Blueberry Scones

Honey Glazed Orange Blueberry Scones

Prep

Cook

Total

Yield 6 -8 scones

Ingredients

  • 2 cups unbleached, all-purpose flour
  • 1 heaping cup of ripe blueberries, fresh or frozen
  • 1 large egg
  • 1/4 cup of milk [I used 2%]
  • 1/4 cup of plain greek yogurt [I used lowfat]
  • 1/4 cup of unsalted butter, chilled
  • 1/4 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • zest of 1 medium orange [approx 1/2-3/4 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!

Instructions

  1. Preheat oven to 400 degrees F and lightly grease a baking sheet.
  2. 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!
  3. In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  4. 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.
  5. Add your orange zest.
  6. In a separate bowl, whisk together your egg, milk, yogurt and vanilla.
  7. 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.
  8. 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.
  9. Grab a sheet of parchment paper and lightly sprinkle with flour to prevent sticking.
  10. 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.
  11. 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.
  12. 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.
  13. Bake at 400F for 15-20 minutes, until golden, using a toothpick to test the center.
  14. Move to a wire rack to cool and enjoy! They're fabulous straight from the oven or cooled to room temperature.
  15. 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!

Courses breakfast, brunch

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!

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Comments

Michelle (michabella)

I freaking love scones!!!! Can’t wait to give this one a try 🙂

Alisha @ Alisha's Appetite

hahaha I hope your recovering from getting super sconed this weekend! These look amazzzzing!

    Jenn @ Peas and Crayons

    You know… I almost didn’t recover. But then I just ate more scones and it made everything better =) haha

Itz Linz

I’ve never made scones before! They always look and sound way too fancy for me to try! 🙂 Maybe just maybe I’ll give these a whirl! 🙂 They do look delicious!

    Jenn @ Peas and Crayons

    I always thought the same thing! It took ages for me to experiment with them and I’m head-over-heels with how simple they are! It’s just like baking muffins!

Happy Valley Chow

Scones are definitely one of my favorite breakfast snacks. These sound absolutely amazing. I will definitely have to try. Thanks for sharing!

Sincerely,
Happy Valley Chow

Katie @ Talk Less, Say More

YUM! You know you could just make BOTH when you can’t decide. I’m sure no one would complain. 😉

Laura @ Sprint 2 the Table

Does this mean you’re feeling all better?! 🙂

These look fab! I always balkes with salted butter. That extra salt with sweet is soooo good.

    Jenn @ Peas and Crayons

    I never thought to sneak salted butter in recipes but I might start trying it with more things! Of course you already do that – you’re brill =) I’m still sicky but much much better today! Thanks love!

fitcupcaker.com

I love blueberry anything pretty much!

Emily

They look delightful! Such pretty photography too – in Australia (probably from English heritage) we cut out scones with scone cutters so circle shape. Americans have a better idea though chop into wedges – super easy!
xo Emily @ Hungry Delights

    Jenn @ Peas and Crayons

    Thanks Emily! I might try taking cookie cutters to mine next time for fun! Such a great idea to play with different shaped scones! 🙂 xo

Brittany

Yuuuum!! These look amazing! I’ll be adding this to my grocery list for the weekend. I love me some scones

Lindsay @ Conscious Cravings

These look crazy good. I am definitely going to have to make these for my brother for his birthday that is coming up. He is a scone-fanatic. Plus citrus is so good right now.

Kim@Snug Harbor

OMG – I want to make these but I’ll substitute raspberries. They look awesome!

Meghan@CleanEatsFastFeets

Genius. You are a genius. I do orange scones with cranberries and white chocolate chips, but these sound so much better. Plus, blueberries keep us young.

Anonymous

Made these today (my first ever attempt at a scone) and they came out great! So delicious! Thanks!

    Jenn @ Peas and Crayons

    Ahhhhhh yay!!!!! Hooray for your first scone experience being a success!!! Thanks so much for trying them out! Glad you liked them! 🙂

Amanda @ .running with spoons.

Blueberries and oranges? These look amazing! I have a confession, though… I’ve never made scones before and I’ve only eaten them a handful of times. I think maybe it’s time to change that?

Shellsea

I love the combo of blueberries and orange. So yum. I love citrus. I need to pin these and make them soon 🙂 I think I have a weekend project. I haven’t made scones in months and I loved them then. Time to revisit.

Sydney

I am going to my kitchen to make these right now! I love it when you have everything on hand to make a recipe 🙂

Dani

I’m drooling… this looks amazing. I will make it a point to try this. Thanks for posting 🙂

Kelly @ Laughter, Strength, and Food

These look amazing!! I think I’ll plan a Sunday brunch tomorrow just so I can make them! 🙂

meditationsandbread.com

I love scones. I do cranberry/orange, but I never thought of blueberry/orange.

Maeve

I made these yesterday and they were delicious. I did not have any all purpose flour so I used a mixture of teff and spelt flour. They werent as fluffy as they were in the picture, but needless to say delicious.

    Jenn @ Peas and Crayons

    Thanks Maeve! Glad to know that healthier flours still result in the same tasty scone flavor! I totally get them not fluffing up as much though since pelt and teft don’t quite act exactly the same as AP flour does in scones/biscuits/etc, but I’m totally going to try a batch that way too! Thanks darling! =)

    Jenn @ Peas and Crayons

    eep pretend that says spelt not pelt! lol

Sarah @ The Smart Kitchen

Holy YUM, girl! Those are the best damn scones I have ever seen. Seriously. I’m in awe that you handcrafted those yourself. Also, orange and blueberry? Totally amazing combination that gets overshadowed by lemon. I’m proud of you for pulling a She’s All That and taking off the artist clothes and glasses to reveal the true beauty of orange in its pairing with blue. [Did that make sense? Probably not.]

    Jenn @ Peas and Crayons

    Oh I’m cracking up! Makes total sense =) I do have a soft spot for blueberry lemon but had to make use of those gorgeous ripe cara caras, right? =)

Emily

I am just going to stare at these until the WIAW post is up. I could go all day. They look wonderful!

Jane @ The Borrowed Abode

Oh you’re killing me. i want to stop everything and go make these RIGHT NOW because I freaking love real scones, not those bricks they sell at Starbucks. And these look like real life actual scones. I die.

Naomi

these are in my oven RIGHT THIS VERY SECOND! thanks!

Amy @ {Life to the Full}

Thanks for sharing, these look delicious! I will have to try the recipe out this week 🙂

Mallory @ Chocolate with Grace

That orange blueberry flavor is perfect for spring! That honey glaze sounds amazing too!

mira

These scones look amazing! Pinned and shared!

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