Blueberry Orange Scones Recipes

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BLUEBERRY ORANGE SCONES



Blueberry Orange Scones image

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

Provided by Marsha

Categories     Bread

Time 40m

Number Of Ingredients 12

1 cup (125g) icing/powdered sugar
1 - 2 tablespoons orange juice
2 cups (250g) plain/all-purpose flour
1/2 cup (100g) caster/granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
Zest of 1 orange
6 tablespoons (85g) unsalted butter, cold and cubed
1 large egg
1/2 cup (120ml) heavy cream
1 teaspoon vanilla extract
1 cup (100g) fresh or frozen blueberries

Steps:

  • Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest.
  • Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs. You may also use a food processor.
  • In a separate bowl or jug, whisk together the egg, heavy cream, and vanilla until combined. Add to the flour mixture and gently mix in to form a soft dough. Do not overmix. Gently fold in the blueberries.
  • Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Transfer to the prepared baking tray, cut into 8 wedges, and pull the triangles slightly away from one another.
  • Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.
  • Whisk together the icing sugar, and orange juice until smooth and slightly runny. Add more juice if the glaze is too thick, or more icing sugar if too runny. Drizzle over warm or room temperature scones, and enjoy!

Nutrition Facts : Calories 378 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 scone, Sodium 203 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

BLUEBERRY ORANGE SCONES



Blueberry Orange Scones image

Tender, flaky and moist, these buttery scones are studded with juicy blueberries. They're great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI

Provided by Taste of Home

Time 30m

Yield 8 scones.

Number Of Ingredients 11

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons grated orange zest
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup cold butter
1/2 cup buttermilk
1/4 cup orange juice
1/2 cup fresh or frozen unsweetened blueberries

Steps:

  • In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. , Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 509mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE GLAZED BLUEBERRY SCONES



Orange Glazed Blueberry Scones image

This was originally posted by Mean Chef; I had a nearly identical recipe posted, minus only the orange glaze. I got my version off a homeschool mom email loop; you know these have to be easy to do if we can make them while drilling multiplication tables and talking about Ancient Egypt. ;o)

Provided by winkki

Categories     Scones

Time 40m

Yield 6-12 scones

Number Of Ingredients 11

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 3/4 cup cream
1 egg
1 pint fresh blueberries
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juice and zest of

Steps:

  • 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 not 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.
  • 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.

Nutrition Facts : Calories 538.6, Fat 13.3, SaturatedFat 7.8, Cholesterol 62.7, Sodium 618, Carbohydrate 100.2, Fiber 4.7, Sugar 56.7, Protein 7.5

RUTH THURSTON'S WILD BLUEBERRY SCONES



Ruth Thurston's Wild Blueberry Scones image

Provided by Food Network

Categories     dessert

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/3 cup sugar
1/2 orange, zested
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons baking powder
1/4 cup margarine or butter
2 eggs
1/2 cup buttermilk
3/4 cup wild blueberries

Steps:

  • Preheat oven to 400 degrees F.
  • Mix sugar and rind and set aside.
  • In a large bowl, mix the flour, 1/4 cup of the sugar/rind mixture, baking soda, salt, and baking powder. Cut in the margarine or butter.
  • In a small bowl beat eggs and reserve 1 tablespoon for the glaze. Add buttermilk to eggs and add to dry ingredients. Mix. Add wild blueberries and mix a little bit.
  • Turn onto a floured board and knead for a few strokes. Divide in half. Roll each half into a 6 or 7-inch circle. Divide each circle into 6 pie shaped pieces. Transfer each piece to a greased cookie sheet. Brush each piece with egg glaze and sprinkle with orange/sugar mixture. Bake for 12 to 15 minutes or until golden brown. Best served warm.

ORANGE GLAZED BLUEBERRY SCONES



Orange Glazed Blueberry Scones image

Provided by Tyler Florence

Categories     dessert

Time 1h

Yield 6 to 12 scones

Number Of Ingredients 11

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

Steps:

  • 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 the orange glaze.
  • 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.

BLUEBERRY SCONES



Blueberry Scones image

Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 50m

Yield Makes 8

Number Of Ingredients 9

2 cups unbleached all-purpose flour, plus more for dusting
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, rinsed and dried
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing
2 large eggs

Steps:

  • Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.
  • In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.
  • Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.
  • Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.

BLUEBERRY & ORANGE ESSENCE SCONES



Blueberry & Orange Essence Scones image

If you like scones, but don't like all the calories, check this recipe out. It is delicious with a hint of orange flavor. You just can't eat one!! Yumm!!

Provided by Hope Rock

Categories     Scones

Time 45m

Yield 45-50 Mini Triangles, 25-35 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 1/2 cups oats (Quick Oats)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter (Cold & Cubed)
2 tablespoons sugar
1/4 teaspoon nutmeg
1/2 cup milk (Low Fat)
1 egg white (Lightly Whisked)
1 egg (Lightly Whisked)
1 teaspoon orange zest (Fresh Orange Peel)
1/2 cup raisins
1/2 cup blueberries (Thawed, Fresh or Dried)

Steps:

  • Preheat oven to 400 degrees. Using a Food Processor add, Flour, Uncooked Quick Oats, Baking Powder, Baking Soda, Salt, cubed cold butter, Nutmeg and Sugar. Pulse until butter is combined and looks coarse. If you don't have a food processor, that's OK, simply combine the above ingredients using a fork or pastry cutter until the mixture resembles coarse cornmeal.
  • If using a food processor, pour the coarse dry ingredients in a large bowl and create a well. For those not using a food processor, simply leave the dry ingredients in the same bowl, creating a well. Pour milk, lightly whisked egg and egg white and mix quickly with your hands until well combined. This will be pretty sticky. Add Raisins, Blueberries and Orange Zest and fold into the sticky mixture.
  • With clean hands, Sprinkle additional oats and sugar on a clean counter top and spread the scone mixture on the dusted counter. This will help relieve some of the stickiness. Also, keeping your hands wet while working with the dough works just a well.
  • Flatten the dough mixture with your hands to about 1/2 inch thick and cut out 1/2 inch circles until all the dough is used.
  • Take a Knife and cut the circles in half.
  • Lightly spray a baking pan with non-stick cooking spray. Place these uncooked scone halves on the pan. Brush with egg wash and bake for 15 minutes or until the scones look puffy and golden brown.
  • Pull out and cool the scones on cooling racks. Once Completely cooled, take the halves and cut them once more at an angle. These should resemble small triangle servings.
  • Quick Tips: If using fresh or thawed blueberries, be aware of the amount of moisture. They will produce more of a wet and sticky dough mixture, to accommodate to this simply sprinkle more oats/sugar on the board when preparing the circle cut outs. Use the top of a cup or a circle cookie cutter to assist with perfect circle cut outs. Enjoy by them selves or with Hot Tea or with Coffee.

Nutrition Facts : Calories 97.2, Fat 2.5, SaturatedFat 1.2, Cholesterol 11.8, Sodium 90.5, Carbohydrate 16, Fiber 1.4, Sugar 3.1, Protein 3

BLUEBERRY SCONES



Blueberry scones image

These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam

Provided by Edd Kimber

Categories     Afternoon tea, Brunch, Snack

Time 40m

Yield makes 8

Number Of Ingredients 9

370g self-raising flour , plus extra for dusting
1 tsp baking powder
40g golden caster sugar
zest 1 large lemon
80g unsalted butter , chilled and diced
300g blueberries
100ml single cream
1 tsp vanilla extract
2 large eggs , plus 1 for glazing

Steps:

  • Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
  • In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
  • Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.

Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

BLUEBERRY SCONES



Blueberry Scones image

A good basic scone recipe with blueberries added . . . yummy!!

Provided by LindaPinda

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup fresh blueberries
¾ cup half-and-half cream
1 egg

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
  • In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
  • Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
  • Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g

BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS



Blueberry Orange Scones with White Chocolate Chunks image

A triple combination of deliciousness. These scones are sure to vanish quickly.

Provided by Sarah Bowdidge

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 30m

Yield 6

Number Of Ingredients 8

2 ½ cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon white sugar
¼ cup shortening
½ white chocolate, chopped
⅓ cup blueberries
½ teaspoon grated orange zest
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
  • Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
  • Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
  • Bake in the preheated oven until golden, about 15 minutes.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.9 g, Cholesterol 3.4 mg, Fat 12.1 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 4.1 g, Sodium 184.7 mg, Sugar 7.5 g

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From runningtothekitchen.com


SCONE - WIKIPEDIA
A scone is a baked good, usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans.A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea.It differs from teacakes and other types of sweets that are made with yeast.Scones were chosen as the Republic of …
From en.wikipedia.org


BLUEBERRY ORANGE SCONES RECIPE: HOW TO MAKE IT | TASTE OF HOME
Tender, flaky and moist, these buttery scones are studded with juicy blueberries. They’re great for breakfast, brunch or as a midday snack with coffee or tea! Katy Radtke - Appleton, WI They’re great for breakfast, brunch or as a midday snack with coffee or tea!
From stage.tasteofhome.com


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