Blueberry Orange Scones

Blueberry Orange Scones – These orange-infused scones are deliciously soft on the inside, crispy on the outside, and stuffed full of fresh blueberries!

Today, I bring you another delicious scone recipe that will go perfectly with your hot cup of tea or coffee on these warm summer mornings.

I’ve already brought you these Lemon Drizzle Scones, and my favourite Chocolate Chip Scones, and now you can add these Blueberry Orange Scones to your breakfast table! 

These scones are crunchy on the outside and super soft on the inside, infused with orange zest, and loaded with fresh blueberries.

Top with a sweet orange glaze if desired.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these scones. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Plain flour
• Caster/granulated sugar
• Baking powder
• Salt
• Orange zest
• Unsalted butter: Cut the butter up into cubes and keep refrigerated until ready to use.
• Large egg
• Heavy cream (double cream): You’ll need 120ml for the scones, and some extra to brush on top of the scones before baking.
• Vanilla extract
• Blueberries: I used fresh blueberries, but you may use frozen blueberries.

For the Orange Glaze (optional):

• Icing/powdered sugar
• Orange juice: Juice from the orange you used for the zest.

Simple, basic ingredients are all you need for these blueberry orange scones. They are also super quick and easy to throw together!

How to make Blueberry Orange Scones

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest.
2. Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs. You can use a food processor for this step.
3. In a jug, whisk together the heavy cream, egg, and vanilla.
4. Add to the flour mixture, and mix together until a soft dough starts to form. Gently fold in the blueberries.
5. Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc.
6. Transfer to a baking tray lined with parchment paper or a silicone mat, cut into 8 wedges, and pull the triangles slightly away from one another so they are not touching.
7. Lightly brush each scone with heavy cream, then bake for 20 – 25 minutes or until golden brown and cooked through.
8. Allow the scones to cool slightly whilst making the glaze.

The glaze is optional but if you are using, simply whisk together the icing sugar and orange juice until smooth and combined. Drizzle over warm or room temperature scones, and enjoy straight away!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

How to store these Blueberry Orange Scones

Scones are best served on the day they are made, but they keep fresh in an airtight container at room temperature or in the fridge for up to 2 days.

They also freeze well for up to 3 months.

If you are storing the scones, I would top them with the orange glaze just before they are being served.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Try these breakfast ideas!

• Banana Crumb Muffins
• Classic English Scones
• Banana Breakfast Smoothie
• Fluffy Chocolate Chip Pancakes

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