Honey Glazed Orange Blueberry Scones
User Reviews
5
99 reviews
Excellent
Honey Glazed Orange Blueberry Scones
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Honey Glazed Orange Blueberry Scones blend fresh or frozen blueberries with a citrus-scented dough featuring orange zest. The scones are finished with a smooth honey and orange glaze that adds sweetness and brightness. These scones offer a balance of tart and sweet with a tender, slightly crumbly texture suited for breakfast or afternoon tea.
Description
This recipe mixes all-purpose flour with sugar, baking powder, baking soda, salt, and orange zest, then incorporates chilled butter cut into small pieces to create a crumbly dough. A mixture of egg, milk, Greek yogurt, and vanilla adds moisture. Blueberries are gently folded in, preserving some whole berries and releasing juices from others for flavor distribution.
Baked at 400°F, the scones develop a golden exterior while maintaining a soft crumb inside. The glaze uses powdered sugar, fresh squeezed orange juice, honey, and orange zest, creating a shiny finish with a balance of sweetness and citrus tang, which complements the blueberry bits.
Variations in glaze include replacing powdered sugar with extra honey or adding cream cheese for a richer icing. Defrosted frozen berries can be used if fresh berries are unavailable. Nutritional information is estimated and can be adjusted based on ingredient choices.
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Ingredients
- 2 cups all-purpose flour unbleached
- 1 cup blueberries fresh or frozen, ripe
- 1 egg large
- ¼ cup milk 2%
- ¼ cup Greek yogurt plain, 2% fat
- ¼ cup butter unsalted, chilled
- 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)
- milk optional, 1-2 extra tablespoons to moisten dough before/during kneading
HONEY ORANGE GLAZE
- 4 TBSP powdered sugar
- 2 TBSP orange juice fresh-squeezed
- 1 TBSP honey plus extra to taste
- orange zest a pinch or two
- turbinado sugar coarse, or granulated sugar for sprinkling
Instructions
- 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!
Notes
- If you lack powdered sugar, use extra honey for the glaze to maintain sweetness.
- You can create a creamy icing by mixing cream cheese with honey and powdered sugar for added richness.
- Frozen blueberries should be defrosted before mixing into the dough to prevent excess moisture and color bleed.
- Different citrus fruits, such as cara cara oranges or lemons, can replace the orange zest and juice for varying flavor profiles.
Nutrition Information
Show Details
Calories
324kcal
(16%)
Carbohydrates
54g
(18%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
49mg
(16%)
Sodium
172mg
(7%)
Potassium
313mg
(7%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
311IU
(6%)
Vitamin C
6mg
(7%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 172mg | 7% |
| Potassium | 313mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
99 reviews
Excellent
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