Orange Glazed Blueberry Scones {a small batch recipe}

Prep time:
Cook time:
Total time:
Serves: 4


  • For the scones
  • 1 cup (150 grams) all purpose flour, plus more sprinkling
  • 1 tablespoon granulated natural cane sugar
  • 1 teaspoon (5 grams) baking powder
  • Freshly grated zest of ½ an orange
  • Pinch fine sea salt
  • 3 tablespoons (42 grams) very cold unsalted butter, cut into 6 pieces
  • ½ cup fresh blueberries
  • 1 egg yolk
  • 3 tablespoons plus 1 teaspoon (50 ml) heavy cream
  • For the glaze
  • ½ cup confectioner’s sugar
  • 2 teaspoons freshly squeezed orange juice
  • 2 teaspoons butter, melted


  1. Preheat the oven to 425ºF (220ºC). Line a small rimmed baking pan with parchment paper.
  2. Add the flour, sugar, baking powder, zest, and salt to a medium bowl. Whisk to combine. Scatter the butter over the flour mixture, and rub together quickly with your fingers, until it forms a sandy-looking texture with some pebble-sized pieces.
  3. Stir in the blueberries.
  4. Using a fork, lightly beat the egg yolk and 3 tablespoons of cream together in a small bowl. Pour over the flour mixture, and stir to combine (it’ll look very sgraggly)
  5. Knead the dough in the bowl once or twice until it forms a shaggy-looking dough.
  6. Turn the dough out onto a lightly floured counter. Knead it once or twice to give the dough a smoother appearance. Using your fingertips, press the dough out into a ½-inch thick circle. Cut the dough into 4 triangles.
  7. Place the scones on the prepared baking sheet, and brush with tops with the remaining teaspoon of cream.
  8. Bake 12 to 14 minutes, until bottoms are deep golden and the tops are golden. Remove from oven and rest tray on a wire rack. Let cool completely before adding glaze.
  9. To make the glaze, combine the confectioner’s sugar, orange juice, and butter in a small bowl. Whisk until smooth, and sugar is completely dissolved. Drizzle over the scones. Let the glaze set for 15 to 20 minutes before serving.