Easy Orange Blueberry Scones Recipe With Sweet Orange Glaze: A Pastry Chef's Easy Scone Recipe by Gale Gand

Easy Orange Blueberry Scones Recipe With Sweet Orange Glaze: A Pastry Chef's Easy Scone Recipe

Hot scones right out of the oven is how everyone should start their day. This easy blueberry orange scone recipe has a sweet orange glaze and is filled with tart blueberries. Delicious! Serve for breakfastbrunch or as a snack.

Cuisine: British
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes

Servings: Makes 24 small scones or 13 large scones


  • 2 cups flour
  • 6 tablespoons sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 orange, grated rind only
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut up and cold
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 pint blueberries


Here's how to make it: 

  1. In a stand mixer with a paddle attachment, place the flour, sugar, salt, baking powder and grated orange rind and mix on low to combine. 
  2. Add the cut up butter and mix until the pieces are pea sized. 
  3. In a small bowl using a fork, combine the eggs and the sour cream. Add the mixture to the bowl and combine until moistened. 
  4. Add the blueberries and mix briefly to fold them in.
  5. Using a ice cream scoop, scoop the batter onto a parchment paper-lined sheet pan leaving space in between each scone for it to expand during baking. Bake in a preheated 400-degree F oven until lightly golden brown, about 20 to 25 minutes. 
  6. To glaze them, combine the orange juice with the powdered sugar till well mixed and smooth. Spoon over cooled scones and serve.

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Related Products on Amazon We Think You May Like:

Stand Mixers $50 & Up
Parchment Paper $3 & Up
Baking Sheets $8 & Up
Flour $2 & Up
Powdered Sugar $2 & Up
Baking Powder $2 & Up

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Julie Rose
Love scones and this simple recipe! 😍
Elisa Schmitz
Easy and delicious. This recipe just went to the top of my weekend therapy baking list, thank you, Gale Gand !
I need these in my life, right now...
Emily Leitner
So glad I found you again! Former chef, I think you are one of the best! Emily
Debbie Stockley
This is a keeper recipe. Light airy delicious. I cut butter into flour mixture with pastry cutter and mixed in egg sour cream mixture n blueberries by hand. Thks for a wonderful recipe

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