Fresh Homemade Blueberry Breakfast Scones ready to eat

Fresh Homemade Blueberry Breakfast Scones ready to eat

Blueberry Scones with Orange Glaze

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Ingredients

  • 2 C unbleached flour, plus more for rolling berries
  • 1 T baking powder
  • 1 tsp. salt
  • ⅓ C Pioneer® Sugar
  • ¼ C unsalted butter, chilled and cut in chunks
  • ¾ C buttermilk or cream
  • 1 egg
  • 1 pint fresh blueberries

Orange Glaze:

  • 2 T unsalted butter
  • 2 C Pioneer® Confectioners Powdered Sugar, sifted
  • 2 oranges, juiced
  • orange zest

Directions

  1. Preheat oven to 400° F.
  2. In a large bowl, sift together flour, baking powder, salt and Pioneer® Sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender (the butter pieces should be coated with flour and resemble crumbs.)
  3. In another bowl, mix buttermilk and egg together, add to the flour mixture. Mix just to incorporate, do not overwork the dough.
  4. 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.

Orange Glaze:

  1. Combine butter, Pioneer® Confectioners Powdered 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.
  2. Drizzle or brush on top of scones and let glaze get hazy and hardened.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.