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I have made these scones many times usually with a lemon glaze but if my fruit bin has only oranges, that is what I go with. No extra trip to the grocery store because the orange is wonderful too just a little less tangy. You may even prefer the orange over the lemon for a change.
We are pretty lucky to live near the “Blueberry Capital of the World.” Hammonton is a town in Atlantic County, New Jersey. It is located directly between Philadelphia and the resort town of Atlantic City. 80 percent of New Jersey’s blueberries come from Atlantic County’s 56 farms, which are all located in or directly around Hammonton.
From the time our girls were little tykes, we rode a tractor into the fields to fill to the brim, the buckets with ropes around our necks, with juicy blueberries. The ones we didn’t eat right away went into the freezer to use throughout the year. And to make treats like this.
The scone itself has very little sugar. Here they are just out of the oven with the juicy blueberries beginning to bubble through.
What takes them over-the-top good is the sweet glaze from fresh oranges (or lemons).
Zest the oranges and then squeeze the juice.
The juice and zest is mixed with a little butter and confectioners’ sugar.
Spoon or brush on the glaze and try hard not to lick the drips 😉
I like to brush on the glaze several times and allow it to seep through all the nooks and crannies.
The recipe makes eight scones and should you have leftovers, place between waxed paper, into an air-tight freezer bag or container and freeze. They take little time to thaw and are fresh-made whenever you are in the mood.
Blueberry Scones with Lemon Glaze
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it’s even simpler to zap it in the microwave. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Recipe Notes:
- I have pressed the dough into a rectangle as described above and I have also pressed it into a circle disk and cut into triangles. Both ways work equally well. You will have to dip the cutting knife into flour each time to get a clean cut as the dough is sticky.
- I have substituted whole milk for the heavy cream to lighten the calories. I think the scones turn out very well doing this. The scones will be richer if you use the heavy cream.
- The recipe makes a lot of glaze. You could easily make just half to glaze each scone but if you like more, brush on the glaze several times to really coat each one.
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Fruit Bars (Cherry or Blueberry)
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I’m looking forward to trying this recipe. The thing that caught my eye was your gorgeous orange juicer! Where did you get it? Thank you!
Hi Meghan,
Thanks for your visit and leaving your comment!
The orange juicer shown in the post was given to me from my sister in a box of items she no longer used. I did a quick search and can’t find anything similar online.
Sorry I couldn’t be of more help. Hope you get a chance to make the scones 🙂
Kindly, Lorraine
I had high hopes for this recipe – the photo sure does look amazing. However, my dough was so incredibly dry i could not get it to come together. The blueberries would not fold in, all I had was a crumbly wad. With a little more cream i was able to get it into a block and cut it, somewhat, without crumbling, but after baking every single scone ran together. I have a sheetpan-size scone. I don’t know what I could have done differently but this was an epic fail for us unfortunately.
Hi Dana,
I am so sorry the scones did not turn out for you. What a disappointment. The only thing I can think of is perhaps there was too much flour? When measuring flour, “fluff” it first by turning over a few times using a spoon or spatula. I keep a metal turner right in the flour container for convenience.
Then lightly spoon the flour into a measuring cup slightly overfilling and using a flat edge of a knife or turner, level off.
Measuring from the flour bag or scooping the flour out using the measuring cup with definitely increase the volume.
I do hope you give the recipe another try sometime. It is from Tyler Florence and I have made it many times with success. Tyler sifts the flour but you can obtain the same results using the method I just described.
Thank you for leaving your comment.
Kindly, Lorraine
Absolutely delicious!! Very easy to make! I went with the orange glaze and my family loved it! I made a double batch hoping they would be good so I could freeze them. Perfect for a busy weekend! Thank you!
Hi Amanda,
Happy to hear you and your family like the scone recipe! Now I am wishing I had a yummy scone waiting for me in the freezer 🙂
Thank you for taking the time to stop by and leave your comment!
Kindly, Lorraine
No egg in this? My dough was a crumbly mess. I just dumped it in a round pan and hoped for the best. I was making this for Father’s Day and really disappointed it turned out a disaster.
Hi Lori,
I am so very sorry the scones didn’t turn out for you. So disappointing as you planned these for a special occasion. I am truly sorry. I can’t imagine why you ran into a problem. I have made them so many times through the years. There are no eggs used in these scones. I double checked the recipe (https://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe-1914780) to be sure there wasn’t a typo. I hope you will have a brighter day as you celebrate Father’s Day today.
Kindly, Lorraine
Well, I shouldn’t have written the review before they were done baking! Though the dough was a crumbly mess and I was frustrated and just threw it in a pan, they actually turned out delicious! My husband gave them an A+! Sorry for my premature comment!
Those look absolutely delicious, Lorraine. I just made some cranberry/walnut scones and used some orange zest in them and finished with an orange glaze. They were so good. I do like the lemon glaze on blueberries but I bet the orange glaze was good, too.
I had no idea that there were blueberry farms like that in your area. How great is that! We get ours from the UP of Michigan. They are some of the best blueberries I have ever had.
When I was a kid we had fields of wild blueberries which have a much stronger flavor than the ones farmers grow. They were SOOOO good but I haven't had them in years. xo Diana