Best Blueberry Orange Scones Recipes

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BLUEBERRY ORANGE SCONES



Blueberry Orange Scones image

Tender, flaky and moist, these buttery scones are studded with juicy blueberries. They're great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI

Provided by Taste of Home

Time 30m

Yield 8 scones.

Number Of Ingredients 11

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons grated orange zest
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup cold butter
1/2 cup buttermilk
1/4 cup orange juice
1/2 cup fresh or frozen unsweetened blueberries

Steps:

  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. , Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 509mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE GLAZED BLUEBERRY SCONES



Orange Glazed Blueberry Scones image

Provided by Tyler Florence

Categories     dessert

Time 1h

Yield 6 to 12 scones

Number Of Ingredients 11

2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
  • In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
  • Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
  • Bake for 15 to 20 minutes until brown. Cool before applying the orange glaze.
  • To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

ORANGE GLAZED BLUEBERRY SCONES



Orange Glazed Blueberry Scones image

This was originally posted by Mean Chef; I had a nearly identical recipe posted, minus only the orange glaze. I got my version off a homeschool mom email loop; you know these have to be easy to do if we can make them while drilling multiplication tables and talking about Ancient Egypt. ;o)

Provided by winkki

Categories     Scones

Time 40m

Yield 6-12 scones

Number Of Ingredients 11

2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or 3/4 cup cream
1 egg
1 pint fresh blueberries
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juice and zest of

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
  • Cut in butter using 2 forks or a pastry blender.
  • The butter pieces should be coated with flour and resemble crumbs.
  • In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
  • Mix just to incorporate, do not overwork the dough.
  • Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
  • Fold the blueberries into batter, being careful not to bruise.
  • Drop large tablespoons of batter on an ungreased cookie sheet.
  • Bake for 15 to 20 minutes until brown.
  • Cool before applying orange glaze.
  • To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler.
  • Cook until butter and sugar are melted and mixture has thickened.
  • Remove from heat and beat until smooth and slightly cool.
  • Drizzle or brush on top of scones and let glaze get hazy and hardened.

Nutrition Facts : Calories 538.6, Fat 13.3, SaturatedFat 7.8, Cholesterol 62.7, Sodium 618, Carbohydrate 100.2, Fiber 4.7, Sugar 56.7, Protein 7.5

BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS



Blueberry Orange Scones with White Chocolate Chunks image

A triple combination of deliciousness. These scones are sure to vanish quickly.

Provided by Sarah Bowdidge

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 ½ cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon white sugar
¼ cup shortening
½ white chocolate, chopped
⅓ cup blueberries
½ teaspoon grated orange zest
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
  • Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
  • Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
  • Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.9 g, Cholesterol 3.4 mg, Fat 12.1 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 4.1 g, Sodium 184.7 mg, Sugar 7.5 g

ORANGE GLAZED BLUEBERRY SCONES



ORANGE GLAZED BLUEBERRY SCONES image

Categories     Breakfast

Yield 10 scones

Number Of Ingredients 9

2 cups unbleached flour
1 Tbls. baking powder
1 Tsp. salt
1/3 cup sugar
1/4 cup unsalted butter, chilled
and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries

Steps:

  • Preheat oven 400 degrees. In a large bowl, sift flour, baking powder, salt and sugar, mix thoroughly. Cut in butter. In another bowl, mix buttermilk and egg together, then add to flour mixture. Mix just to incorporate, do not overwork dough. Roll blueberries in flour to coat. Fold blueberries into flour. Drop large tablespoons of batter on an ungreased cookie sheet. Bake for 15 - 20 minutes until brown. Cool before applying glaze Orange Glaze: 2 tbls. unsalted butter 2 cups powdered sugar 2 oranges, juiced and zested To prepare glaze: combine butter, sugar, orange zest, and juice over double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle over scones.

ORANGE BLUEBERRY SCONES



Orange Blueberry Scones image

This is from Womans world from last year. I am always looking for a grab while you go snack. This is very nice and it has only 3 g fat. Time does not include the cooling time.

Provided by bigbadbrenda

Categories     Breakfast

Time 22m

Yield 8 serving(s)

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1/2 cup sugar
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold butter, cut into pieces
2 1/2 teaspoons grated orange zest
2/3 cup buttermilk
1 egg white, slightly beaten
1 cup blueberries
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 425 Line a jellyroll pan with foil; coat with cooking spray.
  • Combine flour , sugar, cornmeal, baking powder and salt.
  • With a pastry blender or 2 knives cut in butter and 1 tsp of the zest until well combined.
  • Stir in buttermilk and egg white until a soft dough forms.
  • Gently stir in blueberries.
  • With Moist hands transfer dough to a floured surface and shape into a 8 in round.
  • Cut into wedges and place 2 inches apart on pan.
  • Bake 8-12 minutes or until golden brown
  • Cool Completely.
  • In a small bowl combine the confectioners sugar with 1/2 tsp zest and 1- 2 tbsp water stir until smooth .
  • Drizzle over scones.

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