Orange Glazed Blueberry Scones

Tyler Florence

Recipe courtesy Tyler Florence

Picture of Orange Glazed Blueberry Scones Recipe Photo: Orange Glazed Blueberry Scones Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 106 Reviews
Total Time:
1 hr 0 min
Prep
10 min
Cook
50 min
Yield:
6 to 12 scones
Level:
Intermediate
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Ingredients

  • 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

Directions

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 orange glaze.

Orange Glaze:

  • 2 tablespoons unsalted butter
  • 2 cups powdered sugar, sifted
  • 2 oranges, juiced and zested

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.

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Newest Ratings and Reviews

Read all 107 reviews

  • on February 09, 2012

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    I dont think its fair to review a recipe if you alter it by more than a measurement or small ingredient difference. I made these exactly as the recipe calls and they were amazing, so perfect for college students abroad: Easy ingredients, easy assembly. I would make them again for sure:

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  • on February 08, 2012

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    I don't like altering recipes, but with this one I did after I had already tried the recipe as is. To change the texture to something more like a scone, I substituted 1/3c. flour with 1/3c ground quick oats. I made this during the winter, so I had to change the blueberries to cranberries. I also added a touch of lemon juice in the glaze. Overall, this recipe is very good!

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  • on July 29, 2011

    Flag

    Well they tasted good, but they turned out more like the tops of muffins that scones. The more I researched afterward, the more I realized people have different ideas of what scones are -- I thought they were triangle-shaped and crumbly. The were moist. They were great, but not what I was expecting!

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Next Recipe

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