Orange Glazed Blueberry Scones
Ever sat there, staring at your breakfast, thinking it could use a little spark? Orange Glazed Blueberry Scones have totally fixed that problem for me. Sweet bursts of blueberry, bright citrus glaze—it’s pretty much sunshine in scone form.
These are perfect for lazy mornings, family brunch, or honestly just days when you really need a treat. If you’re tired of dry, bland scones—oh, friend, you’re in the right place.
What Makes Orange Glazed Blueberry Scones So Good
This recipe is practically a miracle for people who want something bold for breakfast but also easy. The scones come out super tender (not rock-hard like those coffee shop hockey pucks—just saying).
The combo of zesty orange and juicy blueberries is a slam dunk. You get that rich, flaky vibe with every bite. Don’t stress about technique. The dough comes together fast. Plus, the orange glaze is almost a dessert on its own. It’ll have you licking your fingers and not even caring.
I remember the first time I made these for my aunt’s book club—got showered with compliments, and I’m still bragging.
“These Orange Glazed Blueberry Scones were the hit of my Sunday brunch! Gorgeous flavors, not too sweet, and they stayed fresh for days.”
— Tara S., loyal brunch enthusiast
Ingredients You’ll Need
You can find all these at pretty much any grocery store, or already have ’em lurking in your pantry. Don’t overthink it.
For the scones:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cut into small cubes)
- 1/2 cup milk (whole or 2%—whatever is in the fridge)
- 1 large egg
- 1 tablespoon finely grated orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (frozen works too, don’t sweat)
For the orange glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Directions
Don’t panic! These steps are easier than finding your car keys after a long day.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper (clean-up hero).
- Mix the flour, sugar, baking powder, and salt in a bowl. Toss in those cold butter cubes and use your fingers or a potato masher. Get it crumbly—like sand at the beach, not wet.
- In another bowl, whisk milk, egg, orange zest, and vanilla together. Pour this magic into the dry stuff. Stir until it almost comes together.
- Carefully fold in the blueberries. Don’t overmix or you’ll be eating blueberry glue.
- Dump the dough onto a floured surface. Pat into a thick circle. Cut it into 8 wedges (like pizza).
- Move scones to your pan. Toss it in the oven about 18 minutes. Edges should look golden.
- While scones cool, mix icing ingredients. Drizzle on top while scones are still a little warm.
I once lost track and left mine in for an extra five minutes—not the end of the world, just crispier edges!
Tips Nobody Tells You
Here’s the deal—these Orange Glazed Blueberry Scones are way more forgiving than most folks think. If you only have frozen berries, throw them in still frozen so the juice doesn’t bleed, or you’ll get neon scones (been there, done that). For extra tender scones, don’t knead the dough to death—just pat it together and go easy on the muscle. If you want them extra fancy for guests, sprinkle a little raw sugar before baking, then glaze (oooh, shiny).
A trick: Put your butter in the freezer 10 minutes before starting. Makes it easier to handle, especially if your kitchen’s hotter than midsummer in Tennessee.
And, hey, if the glaze runs off the sides, it’s honestly just a sign of a real scone, not a factory-perfect one.
Serving Suggestions
- Slap some Orange Glazed Blueberry Scones on a big tray for brunch (wildly impressive, little effort).
- Pair with a mug of strong coffee or hot tea for the full cozy effect.
- Toss one in your kid’s lunchbox (watch it disappear).
- Leftovers? Warm in the toaster oven, they bounce right back.
Now, fair warning—you may find yourself making these more often than you thought. Family and friends beg for them. My neighbor came over just to “borrow” the recipe (she left with scones, the plate, and a new respect for breakfast).
If you’ve ever thought scones were fussy—try these. Orange Glazed Blueberry Scones will blow the door wide open on home-baked breakfast. Bet you can’t eat just one.
Orange Glazed Blueberry Scones
These scones are bursting with blueberries and topped with a tangy orange glaze, perfect for brunch or a delightful breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cut into small cubes)
- 1/2 cup milk (whole or 2%)
- 1 large egg
- 1 tablespoon finely grated orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix the flour, sugar, baking powder, and salt. Add the cold butter cubes and mix until crumbly.
- In another bowl, whisk together the milk, egg, orange zest, and vanilla. Pour it into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Dump the dough onto a floured surface and pat into a thick circle. Cut into 8 wedges.
- Place the scones on the baking sheet and bake for about 18 minutes, or until golden at the edges.
- Mix the icing ingredients and drizzle over the warm scones.
Notes
For extra tender scones, avoid overmixing. If you use frozen blueberries, add them directly without thawing to prevent bleeding. Consider adding raw sugar to the top before baking for a crunchy texture.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 9g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Orange Glazed Blueberry Scones
Ingredients
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, mix the flour, sugar, baking powder, and salt. Add the cold butter cubes and mix until crumbly.
- In another bowl, whisk together the milk, egg, orange zest, and vanilla. Pour it into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Dump the dough onto a floured surface and pat into a thick circle. Cut into 8 wedges.
- Place the scones on the baking sheet and bake for about 18 minutes, or until golden at the edges.
- Mix the icing ingredients and drizzle over the warm scones.
