Orange Blueberry Scones

Pamper your breakfast or brunch guests with a basket of these warm, buttery scones.

  • Prep time: 20 min
  • Makes: 12 Scones
  • Cook time: 14 min

Nutritional Information

PER SERVING

  • Calories 270
  • Fat 14 g
  • Saturated Fat 9 g
  • Cholesterol 60 mg
  • Carbohydrates 31 g
  • Fibre 1 g
  • Sugars 5 g
  • Protein 5 g
  • Potassium* 200 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

Ingredients

Orange sugar (see tip optional)
1/2 cup / 125 ml
frozen wild blueberries
3 tbsp / 45 ml
fresh orange juice
1 tbsp / 15 ml
finely grated orange zest
1/3 cup / 75 ml
Egg Creations Whole Eggs Original, well shaken
1 cup / 250 ml
10% cream
3/4 cup / 175 ml
ice cold butter
1/2 tsp / 2 ml
salt
3/4 tsp / 4 ml
baking soda
1 tbsp / 15 ml
baking powder
1/4 cup / 50 ml
granulated sugar
3 cup / 750 ml
all-purpose flour

Directions

  1. Stir flour with sugar, baking powder, baking soda, and salt in a large bowl. Use a box grater to grate in butter; stir until well distributed.
  2. Whisk cream with eggs until well combined. Set aside 2 tbsp (30 mL) for glazing; mix remaining cream mixture with orange zest and juice until well combined.
  3. Add orange-cream mixture to flour mixture; stir, just until a ragged dough forms. Turn out onto a well-floured surface. Gently knead in unthawed blueberries, just until uniformly distributed. Shape into a large disc.
  4. Cut dough in half. Shape each half into a flat, round disc about 6-inches (15 cm) in diameter; cut each into 6 wedges and transfer to parchment paper-lined baking sheets. Glaze with reserved cream mixture. Sprinkle with orange sugar (if using).
  5. Bake in preheated 400°F (200°C) oven for 14 to 16 minutes or until golden on bottom and puffed. Serve warm.

Tips

  • For orange sugar, blend 1/4 cup (50 mL) coarse sugar with 1 tsp (5 mL) finely grated orange zest.
  • Replace blueberries with frozen raspberries or dried cranberries.
  • Unbaked scones can be frozen on a baking sheet; then transferred to an airtight container or freezer bag. Bake from frozen, adding a few extra minutes as needed.