You are going to love the flavors of summer in these Fresh Blueberry Orange Buttermilk Scones. They are busting with juicy, plump blueberries and a hint of tangy orange zest.
This sweet treat is the epitome of a perfect summer breakfast! With their crumbly, flaky texture and a sweet orange glaze drizzled on top, they're sure to brighten up your mornings and bring a smile to your face.
These sweet scones would make the prefect addition to a leisurely weekend brunch, enjoyed with a hot cup of coffee or tea. They are also great for serving at summer gatherings, picnics, or even as a grab-and-go breakfast during busy weekdays.
Why You Will Love This Recipe
- The fresh flavors. This blueberry scones recipe is loaed with plump, juicy blueberries that provide bursts of vibrant flavor and color in every bite. The combination of the sweet blueberries and the citrusy zest from an orange creates a refreshing and irresistible breakfast treat!
- The perfect texture. Baked to perfection, these flavorful scones have the best crumbly and tender testure. They have the perfect balance of moistness to flakiness that will keep you cominb back for more!
- Easy to make. This simple recipe is easy to put together and doesn't require any special equipment. You can roll out of bed and whip these up before anyone else is even up!
Here are some notes about the ingredients needed to make the best scone recipe. All ingredients can be found at your local grocery store or an online retailer, like Amazon.
- Sugar: For this you will use white granulated sugar.
- Orange: You will use orange zest in the dough and freshly squeezed orange juice for the glaze.
- Buttermilk: Full fat or low fat cold buttermilk will work great for this. You can use store bought buttermilk or make your own (see below!)
- Vanilla extract: Use vanilla extract in both the dough and the glaze.
- Flour: All-purpose flour is used in the batter and also on your work surface when you are forming the dough into a disc before cutting into triangles.
- Baking soda
- Butter: You will need cold butter. It is important that the butter is cold so leave it in the fridge until you are ready to use it!
- Blueberries: For best results use fresh blueberries. Frozen blueberries would work if you are making these out of season or don't have access to fresh ones.
- Powdered sugar: Sifted powdered sugar will give you the smoothest glaze.
Step by Step Instructions
Here is how to make these flaky scones. For the full ingredient list and instructions, see the recipe card below.
STEP 1: In a small bowl, combine the granulated sugar and orange zest. Using your fingers, massage the orange zest into the sugar. Set aside for at least 15 minutes.
STEP 2: Line a baking sheet with parchment paper and set aside.
STEP 3: In a small bowl, combine the buttermilk, egg and vanilla. Use a whisk to combine.
STEP 4: In a large mixing bowl, combine the flour, baking soda and salt. Stir with a whisk to combine.
STEP 5: Add the sugar mixture to the flour mixture and stir to combine.
STEP 6: Add the butter and use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
STEP 7: Add the blueberries and mix to fully coat blueberries in flour mixture.
STEP 8: Add the buttermilk mixture and mix gently with a fork until combined. It is ok if it still seems a bit dry and not fully combined.
STEP 9: Transfer mixture to a lightly floured surface. Using your hands, gently knead the dough until it forms a cohesive ball of dough, being careful not to squish the blueberries or handle the dough too much. (It may seem like the dough is not going to come together, but it will!)
STEP 10: Pat the scone dough into an 8-inch round disc and then carefully cut the dough into 8 wedges using a sharp knife.
STEP 11: Transfer the wedges to the prepared lined baking sheet and place in the freezer for at least 30 minutes.
STEP 12: Preheat the oven to 400°F. Bake scones for 18-20 minutes or just until starting to turn golden brown on the tops.
STEP 13: Remove the scones from the oven and allow them to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
STEP 14: In a small bowl, combine the powdered sugar, juice of the orange and vanilla. Stir with a whisk until smooth. Drizzle over the top of the scones and top with orange zest, if desired.
Here are some tips for how to make these tender scones.
- Be sure to work with cold ingredients. You will want the buttermilk, egg and butter to all be cold from the refrigerator for this.
- If you do not have a pastry blender, you could use two knives to cut the butter in. Alternatively, you could mix the dry ingredients in a food processor. Add the butter and pulse just until coarse crumbs form. Then transfer to a bowl before adding the strawberries and buttermilk mixture.
- Cut each triangle into two for smaller scones.
- Swap out the blueberries for other fresh berries like strawberries, blackberries or raspberries!
Yes! This is a great recipe to prepare ahead of time to have on hand for baking as needed. Prepare the dough and cut into trianges, place on a baking sheet and freeze for at least 30 minutes. At this time, if you are not planning to bake them, transfer the frozen unbaked scones to a zip top bag and freeze until you are ready to bake them.
Yes. If you would like to skip the orange zest, that would be fine. If you wanted, you could replace the orange zest and orange juice with lemon zest and lemon juice. If you just don't want that citrus flavor in there, that is okay too!
Sure! If you woud like smaller scones, after cutting these into 8 wedges, cut those 8 wedges in half for 16 smaller scones.
Storing and Freezing
Leftover baked blueberry buttermilk scones can be stored in an airtight container or ziptop bag in the refrigerator for up to 5 days. Warm them in the microwave, wrapped in a paper towel, for about 15-20 seconds, if desired.
Unbaked, unglazed scones can be wrapped individually in parchment paper or plastic wrap and stored in an airtight container or ziptop bag in the freezer for up to 3 months. Remove from freezer and bake as recipe directs before adding glaze.
Baked scones can also be frozen in an airtight container or zip top bag for up to 3 months. Thaw in the refrigerator or at room temperature for 1-2 hours before serving.
Other Recipes to Try
If you find that you have leftover buttermilk after making these scones, try using it up in one of these recipes:
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Fresh Blueberry Orange Buttermilk Scones
For the Scones:
- ½ cup sugar
- Zest of one orange
- ½ cup buttermilk
- 1 teaspoon vanilla
- 1 egg
- 2 ¾ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold butter, cut into small cubes
- 1 cup blueberries
For the Glaze:
- Juice from one orange
- 1 teaspoon vanilla
- 1 ½-2 cups powdered sugar
For the Scones:
- Line two baking sheets with parchment paper.
- In a small bowl, combine the sugar and orange zest. Using your fingers, massage the orange zest into the sugar. Set aside for 15 minutes.½ cup sugar, Zest of one orange
- In a seperate small bowl, combine the buttermilk, vanilla and egg. Stir with a whisk to combine.½ cup buttermilk, 1 teaspoon vanilla, 1 egg
- In a large bowl, combine the flour, baking soda and salt. Stir with a whisk to combine.2 ¾ cups flour, ¾ teaspoon baking soda, ½ teaspoon salt
- Add the sugar to the flour mixture and stir with a whisk to combine.
- Add the butter to the flour mixture. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.½ cup cold butter, cut into small cubes
- Add the blueberries to the flour mixture and stir to evenly coat the berries.1 cup blueberries
- Add the buttermilk and gently mix with a fork until combined.
- Tranfer mixture to lightly floured surface. Gently knead the dough until it forms a ball, being carful not to handle it too much or squish the blueberries. Pat the dough into an 8-inch round circle.
- Using a sharp knife, cut the dough into 8 triangles. Transfer the triangles to one of the prepared baking sheets and place in the freezer for at least 30 minutes.
- Preheat the oven to 400°F.
- Divide the chilled scones between the two baking sheets and bake in the preheated oven for 18-20 minutes or just until starting to turn golden brown on the tops.
- Remove from the oven, allow them to cool for 2 minutes on the baking sheet before transferring to a cooling rack to cool completely.
For the Glaze:
- In a small bowl, combine the orange juice, vanilla and 1 cup of powdered sugar. Using a whisk, mix until fully combined and smooth. Add powdered sugar by ½ cupfuls until desired consistency is reached, mixing well between each addition.Juice from one orange, 1 teaspoon vanilla, 1 ½-2 cups powdered sugar
- Use a spoon to drizzle glaze over the scones. Top with orange zest, if desired.