This blueberry scone recipe is back from innkeeping days. It is one of my favorites! Blueberries are a classic in any breakfast baked good. But the added citrus glaze really enhances the blueberry flavor.
Scroll through below for step-by-step photos and extra tips on how to make these delicious blueberry scones. Or hit the “jump to recipe” button if you’re ready to get started in baking this blueberry scone recipe.
Whenever it is blueberry season, I can’t pass by the produce section without picking up a pint or two of these colorful berries. They make a great snack for munching while working on your computer or watching a movie. But for an indulgent breakfast or afternoon treat, I love to bake blueberry citrus scones.
Blueberry Scone Recipe Ingredients
When you look at the ingredients — some milk, some orange juice, some eggs — you can convince yourself that this is a healthy breakfast. Right? Well, at least believe me when I say that these blueberry scones with an orange glaze are a delicious breakfast, for sure. Here’s what you’ll need to pull from your pantry and refrigerator to get started:
- flour
- salt
- baking powder
- sugar
- chilled butter
- heavy whipping cream
- eggs
- one orange
- frozen blueberries
TIP: Frozen Blueberries Hold Up Better To Mixing
Want to know the secret to making the best blueberry scones? Use frozen blueberries! My friend Deanna recommended getting fresh blueberries and freezing them over night. But you could also use bagged frozen blueberries from your grocer’s freezer section. After trying this out a couple of times, it’s the best tip ever! Freezing the blueberries helps them not explode/burst when you mix them into the thick dough for making blueberry citrus scones.
One word of caution, though. Can you guess how frozen blueberries behave? They sweat. Naughty little things. Coating them in some flour will keep them from getting stuck on your fingers and in the dough.
How To Make Blueberry Scones: Step-By-Step
Begin by pre-heating the oven to 400 degrees F. Then combine all the dry ingredients in a large mixing bowl.
I like to blend the dry ingredients together with a whisk.
Add heavy cream and eggs to dry ingredients.
Gently mix together by hand. Sometimes I swap out the whisk and use a fork or spoon.
This part you can skip if you just want plain blueberry scones. But I like to add a little citrus flavor to mine. Zest one orange, then cut it in half and juice it. Mix in HALF the orange juice with the dough. Save the remaining juice to make the glaze.
After adding the fresh orange juice, doesn’t it start to smell wonderful! Mixing all of this by hand, I know, is quite a workout for the forearms. But it’s SO worth it in the end. And using an electric mixer would over-mix the dough and make the scones hard.
Cut COLD butter into very small pieces and mix into dough. Don’t over mix. Butter should be about the size of peas when you are done mixing it into dough. The small bits of butter in the dough will help the blueberry scones rise and create a soft crumbly texture once baked.
The word “chopping” and the word “butter” just don’t seem to go together. Use any chopping/mashing style you choose, but your butter needs to end up in little pea-sized bits. I like to use a pastry cutter, but a fork will also work.
In a small bowl, coat frozen blueberries with a light dusting of flour.
Gently fold the blueberries into the scone dough.
If you use frozen berries, they should hold their shape and not pop or burst.
Place about a cup of flour onto counter and place half of dough on it. Coat dough lightly with flour and form a round disk with the dough. It should be about 10 inches around.
Cut circle of dough into 4 sections. Dust excess flour from scones and place on cookie sheet lined with parchment paper. Repeat this process with the second half of dough, making a total of 8 scones.
Bake scones for 20-25 minutes at 400 degrees.
While you’re waiting for the blueberry scones to bake, try making this Orange Glaze Icing recipe. It is a wonderful topping for these scones … the icing on the cake if you will.
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Blueberry Scones
An EASY recipe for blueberry scones with a touch of orange zest for added flavor.
Ingredients
- 2 3/4 cups of flour
- 1 tsp salt
- 1 tbs baking powder
- 2/3 cup sugar
- 1/2 cup of chilled butter
- 3/4 cup of heavy whipping cream
- 2 large eggs
- zest of one orange
- juice of one orange
- 1 pint of fresh blueberries (freeze them overnight before using)
Instructions
- Pre-heat oven to 400 degrees F.
- In a large mixing bowl, combine dry ingredients by hand (flour, salt, baking powder, sugar) using a whisk or fork.
- Add heavy cream and eggs to dry ingredients.
- Zest one orange, then cut the orange in half and squeeze the juice into a bowl.
- Cut butter into very small pieces and mix into dough. Don't over mix. Butter should be about the size of peas when you are done mixing it into dough.
- Coat frozen blueberries with a light dusting of flour then add by adding gently into dough.
- Place about a cup of flour onto countertop or large cutting board and spread it out to create a flour dusted area to prepare your blueberry scones.
- Place half the dough onto prepped floured area and use your hands to press and form a round disk with the dough. It should be about 10 inches around.
- Cut circle of dough in half, then half again to create four sections. These are your blueberry scones. Tap or brush excess flour from scones and place on cookie sheet lined with parchment paper.
- Repeat steps 7-9 with second half of dough to create a total of eight blueberry scones.
- Bake scones at 400 degrees for about 25 minutes.
- Add orange icing and serve!
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Blueberry Scones
An EASY recipe for blueberry scones with a touch of orange zest for added flavor.
Ingredients
- 2 3/4 cups of flour
- 1 tsp salt
- 1 tbs baking powder
- 2/3 cup sugar
- 1/2 cup of chilled butter
- 3/4 cup of heavy whipping cream
- 2 large eggs
- zest of one orange
- juice of one orange
- 1 pint of fresh blueberries (freeze them overnight before using)
Instructions
- Pre-heat oven to 400 degrees F.
- In a large mixing bowl, combine dry ingredients by hand (flour, salt, baking powder, sugar) using a whisk or fork.
- Add heavy cream and eggs to dry ingredients.
- Zest one orange, then cut the orange in half and squeeze the juice into a bowl.
- Cut butter into very small pieces and mix into dough. Don't over mix. Butter should be about the size of peas when you are done mixing it into dough.
- Coat frozen blueberries with a light dusting of flour then add by adding gently into dough.
- Place about a cup of flour onto countertop or large cutting board and spread it out to create a flour dusted area to prepare your blueberry scones.
- Place half the dough onto prepped floured area and use your hands to press and form a round disk with the dough. It should be about 10 inches around.
- Cut circle of dough in half, then half again to create four sections. These are your blueberry scones. Tap or brush excess flour from scones and place on cookie sheet lined with parchment paper.
- Repeat steps 7-9 with second half of dough to create a total of eight blueberry scones.
- Bake scones at 400 degrees for about 25 minutes.
- Add orange icing and serve!
Looks Yummy! I especially like the shot of you licking the batter off of your fingers. Looks delish.
Don’t tell Brian; but, Ana liked it too. Getting messy in the kitchen messy is fun!
Have a great day!
Oh those look so delicious! The link to the orange icing isn’t working for me, I’d love to have that recipe though. 🙂 I think I will make these very soon!
Hmmm… So Jim thinks that I don’t read your blog and the comments? lol…. Yummy scones for sure…
Great flavor and lighter texture. Only critique is the 45 min bake time at 400 degrees. Mine were done in 20 min. Most of my other scone recipes bake for 15-20 mins. Not sure if there is a typo in this recipe.
Hi Dave! It was a typo. Thank you for letting us know! They’re big scones, so they take about 20 to 25 minutes to bake.