Blueberry Orange Scones – These orange-infused scones are deliciously soft on the inside, crispy on the outside, and stuffed full of fresh blueberries!
Today, I bring you another delicious scone recipe that will go perfectly with your hot cup of tea or coffee on these warm summer mornings. I’ve already brought you these Lemon Drizzle Scones, and my favourite Chocolate Chip Scones, and now you can add these Blueberry Orange Scones to your breakfast table!
These scones are crunchy on the outside and super soft on the inside, infused with orange zest, and loaded with fresh blueberries. Top with a sweet orange glaze if desired.
Ingredients you’ll need for Blueberry Orange Scones:
- Plain flour
- Caster/granulated sugar
- Baking powder
- Orange zest
- Unsalted butter: Cut the butter up into cubes and keep refrigerated until ready to use.
- Large egg
- Heavy cream (double cream): You’ll need 120ml for the scones, and some extra to brush on top of the scones before baking.
- Vanilla extract
- Blueberries: I used fresh blueberries, but you may use frozen blueberries.
For the Orange Glaze (optional):
- Icing/powdered sugar
- Orange juice: Juice from the orange you used for the zest.
Simple, basic ingredients are all you need for these blueberry orange scones. They are also super quick and easy to throw together!
How to make Blueberry Orange Scones:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest.
- Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs. You can use a food processor for this step.
- In a jug, whisk together the heavy cream, egg, and vanilla.
- Add to the flour mixture, and mix together until a soft dough starts to form. Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc.
- Transfer to a baking tray lined with parchment paper or a silicone mat, cut into 8 wedges, and pull the triangles slightly away from one another so they are not touching.
- Lightly brush each scone with heavy cream, then bake for 20 – 25 minutes or until golden brown and cooked through.
- Allow the scones to cool slightly whilst making the glaze.
The glaze is optional but if you are using, simply whisk together the icing sugar and orange juice until smooth and combined. Drizzle over warm or room temperature scones, and enjoy straight away!
Scroll down for the FULL printable recipe. 🙂
How to store these Blueberry Orange Scones:
Scones are best served on the day they are made, but they keep fresh in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 3 months.
If you are storing the scones, I would top them with the orange glaze just before they are being served.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
Try these delicious breakfast recipes next!
- 2 cups plain/all-purpose flour 250g
- 1/2 cup caster/granulated sugar 100g
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 1 orange
- 6 tablespoons unsalted butter 85g, cold and cubed
- 1 large egg
- 1/2 cup heavy cream 120ml
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries 100g
- 1 cup icing/powdered sugar 125g
- 1 - 2 tablespoons orange juice
- Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest.
- Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs. You may also use a food processor.
In a separate bowl or jug, whisk together the egg, heavy cream, and vanilla until combined. Add to the flour mixture and gently mix in to form a soft dough. Do not overmix. Gently fold in the blueberries.
Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Transfer to the prepared baking tray, cut into 8 wedges, and pull the triangles slightly away from one another.
Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.
Whisk together the icing sugar, and orange juice until smooth and slightly runny. Add more juice if the glaze is too thick, or more icing sugar if too runny. Drizzle over warm or room temperature scones, and enjoy!
Scones are best served on the day they are made, but leftovers can be kept in an airtight container at room temperature or in the fridge for up to 2 days. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
The calories are an estimate only.