Blueberry Drop Scones

Save to My Recipes

Blueberries add a burst of summer sunshine to this flaky recipe. Try it with raspberries, blackberries, or cherries, too.

Difficulty: Easy

Hands-on: 20 minutesTotal: 35 minutes

Serves: 8

Ingredients

  • 1 large egg
  • ½ cup buttermilk
  • 1 Tbsp. frozen orange juice concentrate, thawed
  • 1½ cups all-purpose flour
  • ½ tsp. kosher salt
  • 2 tsp. baking powder
  • ½ cup granulated sugar
  • 1 Tbsp. grated orange zest
  • ½ cup cold unsalted butter, diced
  • 1 cup blueberries
  • ½ cup heavy cream

Directions

  • Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg, buttermilk, and orange juice concentrate; set aside. In a separate large bowl, sift together flour, salt, baking powder, and sugar. Toss in zest.
  • Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste. Toss in blueberries.
  • Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until moistened. Scoop out ¼ cup portions of dough and drop on prepared pan, 2" apart. Brush with cream and bake until golden brown, about 15 minutes.

Recipe Information

Serves: 8

Ingredients

  • 1 large egg
  • ½ cup buttermilk
  • 1 Tbsp. frozen orange juice concentrate, thawed
  • 1½ cups all-purpose flour
  • ½ tsp. kosher salt
  • 2 tsp. baking powder
  • ½ cup granulated sugar
  • 1 Tbsp. grated orange zest
  • ½ cup cold unsalted butter, diced
  • 1 cup blueberries
  • ½ cup heavy cream

Directions

  • Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg, buttermilk, and orange juice concentrate; set aside. In a separate large bowl, sift together flour, salt, baking powder, and sugar. Toss in zest.
  • Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste. Toss in blueberries.
  • Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until moistened. Scoop out ¼ cup portions of dough and drop on prepared pan, 2" apart. Brush with cream and bake until golden brown, about 15 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat18g
Saturated Fat11g
Cholesterol70mg
Sodium290mg
Total Carbohydrate30g
Dietary Fiber1g
Sugars13g
Protein4g