Orange Glazed Blueberry Scones

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I made these twice in one week and love them! The first time I used heavy whipping cream- that seemed to make the scones more biscuit like and a bit ore dry. The second time I used 1% buttermilk and added 11/2 teaspoon lemon extract and a a little under 1 tablespoon fresh grated lemon peel to give them a lemon flavor- it worked great and the scones turned out more moist and a bit more airy. Both times I took them out half way through baking, brush egg on top and sprinkled "sugar in the raw" on top. I skipped the glaze altogether and it was still tasty!

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Made them this morning and already ate 4!! I used 1 cup of frozen blueberries and that worked perfectly. Next time I think I'll try and egg wash and a sprinkle of sugar on top for a crunch. I will definitely make this again. And again....

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This recipe is delicious. Instead of dry, crumbly scones as most scones are, these are delicate in texture. I didn't use a double boiler to make the glaze, but stirred the glaze constantly while on and off a low flame. Now that I think of it, a double boiler would have probably just been an easier way to go, but just the same it turned out great. The glaze adds a nice orange zip to these scones. I agree with others that the recipe likely calls for too many blueberries - I found that I didn't use the whole pint. I baked mine for only about 10 minutes, as I'm using a convection oven. Delicious! I served these for a Mother's Day brunch and they were a big hit, and wow, do they ever make your kitchen smell wonderful while they are baking. I'll definitely make this again!

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I ahve made these with dried cranberries, with the fresh orange glaze. I have also made them as chocolate chip scones, simply dusted with powdered sugar. Both received rave reviews from family and friends. This recipe is an absolute keeper. Thank you, Tyler!!

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I have made several recipes of scones and this one is extremely good! I other ripe fruit so used it instead of the blueberrys, but can't wait to make them with blueberrys too. For those that don't care for this recipe, all I can say is you must be doing something wrong, 'cause these work!

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I have made these twice with buttermilk (2% and they were light, cake-like and tasty.

Here are my observations:

Use and egg wash to achieve browner crust.

Cut the blueberries in half (way too many. Use slightly older drier blueberries in fridge rather than very fresh ones. The fresher blueberries tend to explode inside the scone during baking. Rolling them in the flour is a great tip, and the kindof thing I love about Tyler.

I reduced the salt by 25%. I am starting to question the use of Kosher salt in baking. The only Kosher salt at my market is Morton's which is coarse. The grains coarse salt will not fit though a strainer. When making cookies you either get no salt or a salty bite. I will not use coarse salt as my primary salt, and will use sea salt when I need a big grain, and definitely not for baking.

I would like the scones to be a little drier and crumbly like the store.


My glaze was tasty but made the surface of the scone a little soggy. I would use a fondant or variant as described in Tylers brioche pudding with lemon fondant.

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This is a fantastic recipe. My family gobbled them up in no time. They are always requested for any potlucks or special events.

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I made these when there were two guys in the house, and 2/3 of them didn't make it off the baking sheet. These are so so so good.

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I use coconut oil instead of butter, coconut milk instead of cream, and banana as an egg substitute. Omnivores cannot tell the difference! They're so good; thank you!

So far, I've made cinnamon glazes when I make them. I've yet to try the orange, but I look forward to it!!!

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This recipe is awesome. The glaze really makes the flavor pop. Great with coffee in the morning.