Blueberry Scones With Orange Glaze


Typically, blueberry scones are matched with a lemon glaze. While I’m a big lover of anything lemons, this is that one instance when I prefer an orange glaze over lemon. The blueberries I had were bit tart, so it matched really well with the sweetness of the orange. This scone recipe, however, is just perfection. Not too complicated, no surprises, not overly sweet and just perfectly tender and sumptuous.

The trick is to make sure that everything is chilled. Normally when baking, it’s ideal to keep everything at room temperature. In this case, however, it’s quite the opposite. This requires chilled butter, cold heavy cream and even the egg. It truly helps to keep the scones tender and flaky. Baking these in a very hot oven (400 degrees F) “shocks” the chilled dough, making them rise much better and become even flakier.

Scones can be eaten right away while still warm, or store in airtight containers, preferably wrapped in wax or parchment paper. You can easily warm cold scones either in a toaster oven for a crispy outside or just zap it in the microwave for about 30-45 seconds.



  • 4 cups all purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup granulated sugar
  • 1 cup or 2 sticks butter, chilled
  • 2 1/4 cups heavy cream, chilled
  • 1 whole egg
  • about 2 cups blueberry (frozen or fresh)


  • 1 cup confectioner’s sugar
  • juice of 1 orange


Preheat oven to 400 degrees Fahrenheit. Grease baking pans or line with parchment paper.


In a large mixing bowl, whisk all the dry ingredients together (flour,sugar,baking powder, and salt). No need to sift. Whisking should help remove any lumps and make the dry ingredients lighter.


Add the chilled and sliced 2 sticks (or 1 cup) of butter, and using either your hands or a pastry cutter, cut or crumble in the butter until the pieces are covered with flour. Keep cutting until the mixture looks like a coarse crumb.


Toss in the blueberries into the mixture. You can certainly use fresh, but we still had fresh blueberries from last summer pickings, so I used frozen blueberries instead. If using frozen, there’s no need to thaw them at all. Just dump the frozen berries straight into the mixture.

Use a spatula or a wooden spoon to fold the blueberries. Do it gently as you don’t want to mash the blueberries, especially if using fresh ones. Once folded, make a hole in the center where the wet ingredients are to be added.


Into the center, pour in 2 cups of heavy cream and 1 whole eggs (preferably already whisked, unlike the one in the picture!!)

Starting from center, gently incorporate dry ingredients into the wet ingredients. You can use your hands, a spatula or a wooden spoon. I don’t recommend using a mixer as it could overwork the dough.


As soon as the mixture almost comes together, lay the scone batter into the a lightly floured surface, preferably a cold surface. You can see in the picture that it’s barely incorporated, but that’s just fine. It will come perfectly together after gentle kneading for about 1-2 minutes and shaping it into a rectangular shape. If you’re in doubt, however, you pour another 1/4 cup or so of heavy cream. It could be a humidity factor.


Depending on how big you prefer your scones to be, shape the mixture into a rectangle and in about 3/4 inch to 1 inch thick.


Using a benchscraper or a knife, slice legthwise, then crosswise. Then make 2 slices again to have a total of 8 squares. In each squares, slice diagonally to get that classic scone shape.

Place the individual scones into a greased baking pan, and brush the scones with either heavy cream or egg wash, or none at all.

This is completely optional, but if you want a better rise and flaky scones, freeze the shaped scones for about 15 minutes or so before baking. This not only relaxes the dough, but also chill the ingredients once again before it becomes “shocked” by the hot temperature of the oven (which would cause it to puff up).

Bake in a 400 degree Fahrenheit oven for about 20-30 minutes or until golden brown.

Let cool for about 15 minutes or so before applying the glaze on top.

While it cools,  make the 2-ingredient glaze. Very easy, it’s just confectioner’s sugar and orange.


I know most scones prefer lemon over oranges to match with blueberries, but I think I like the sweetness of orange glaze better. You can certainly switch this up with any citrus fruits you have on hand.

Using just a fork, mix confectioner’s sugar with juice of 1 orange. If it comes out too thin, just add a few more tablespoons of confectioner’s sugar until the desired consistency is achieved.

Using that same fork or a spoon, just gently glaze the blueberry scones. Be as messy as you want, it’s perfectly allowed in this scenario.

PSX_20181219_055551I prefer to eat the scones as soon as it was cool enough to be glazed, while still slightly warm. It’s good. It’s tender. Not too sweet. Just a good way to break your fast!


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