Honey Glazed Orange Blueberry Scones
These Honey Glazed Orange Blueberry Scones are tender, buttery, and bursting with juicy blueberries and fresh orange zest. Finished with a sweet honey-orange glaze, they're perfect for breakfast, brunch, or an afternoon treat.
Equipment
- baking sheet
- parchment paper
- Large Mixing Bowl
- medium mixing bowl
- pastry cutter or box grater For cutting butter into flour.
- wire cooling rack
Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup ripe blueberries (fresh or frozen)
- 1 large egg
- 1/4 cup milk
- 1/4 cup plain Greek yogurt
- 1/4 cup chilled unsalted butter
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2-3/4 tablespoon orange zest
- 1-2 tablespoons milk (optional, if needed)
- 4 tablespoons powdered sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- 1 pinch orange zest
- coarse turbinado or granulated sugar, for sprinkling
Instructions
- Preheat the oven to 400°F and lightly grease a baking sheet.
- If using frozen blueberries, thaw them completely before preparing the dough.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs, then stir in the orange zest.
- In a separate bowl, whisk together the egg, milk, Greek yogurt, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries. If needed, add 1 to 2 tablespoons of milk to lightly moisten the dough.
- Transfer the dough to a lightly floured sheet of parchment paper. Knead gently until smooth, then shape into a 7-inch circle and cut into wedges.
- Mix the powdered sugar, orange juice, honey, and orange zest to make the glaze. Drizzle lightly over the scones before baking if desired and sprinkle with coarse sugar.
- Bake for 15 to 20 minutes until golden brown and cooked through. Test with a toothpick if needed.
- Transfer the scones to a wire rack to cool. Drizzle with additional glaze after baking if desired, then serve warm or at room temperature.
Notes
If using frozen blueberries, thaw them first. For softer scones, apply the glaze after baking. For a crisp, sweet crust, drizzle the glaze on before baking. Store leftovers tightly wrapped at room temperature for up to 4 days.