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 so 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.
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 offer to do the dishes I’ll even bake you a big batch of these honey kissed scones. You know you want to!
Serve these sassy scones 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 the piping hot berries. #PROTIP
Honey Glazed Orange Blueberry Scones
I didn’t think it was possible for me to love another scone as much as my Lemon Blueberry ones, but this tasty twist on my go-to scones is fantastic!
Now deciding which to make for weekend brunches is going to be really flipping hard, right?!
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!
Let’s get our scone on!
Honey Glazed Orange Blueberry Scones
- 2 cups unbleached all-purpose flour
- 1 cup ripe blueberries (fresh or frozen)
- 1 large egg
- ¼ cup milk (I used 2%)
- ¼ cup plain greek yogurt (I used 2%)
- ¼ cup chilled unsalted butter
- ¼ cup granulated sugar
- 1 TBSP baking powder
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ¼ teaspoon salt
- 1/2-3/4 TBSP orange zest (zest of 1 medium orange)
- optional: 1-2 extra tablespoons of milk to moisten dough before/during kneading
HONEY ORANGE GLAZE
- 4 TBSP powdered sugar
- 2 TBSP of fresh-squeezed orange juice
- 1 TBSP of honey (plus extra to taste)
- a pinch or two of orange zest
- coarse turbinado or granulated sugar for sprinkling
- 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!
If you get a chance to try these honey glazed orange blueberry scones, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
swaps 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.