Orange Blueberry Scones



Serving size

1 scone
45 Minutes

This recipe can be multiplied and baked scones will keep sealed in plastic, refrigerated and reheated for 4-5 days.

Orange Blueberry Scones


2 cup Enriched all purpose white flour
1/4 cup packed Light brown sugar
2 tsp. Baking powder
1/2 tsp. Salt
2 Tbsp. Unsalted butter (softened)
1 tsp. Orange zest
1/4 cup Orange juice
3/4 cup Reduced fat buttermilk
1/4 cup Blueberries, raw
2 Tbsp Reduced fat buttermilk
1 Tbsp Light brown sugar


Preheat oven to 425°F.

Sift the flour, brown sugar, baking powder and salt into a large mixing bowl.

Cut in the softened butter with the tines of a fork or a pastry knife. It is well blended when the mixture is the consistency of coarse corn meal.

Add the orange juice and orange peel slowly while kneading the batter (I use a rubber spatula). Continue kneading while adding the buttermilk. The mixture will become a sticky dough.

Gently fold in the blueberries taking care not to let any burst.

Divide the dough into eight small triangles onto a non-stick cookie sheet.

Mix together the 2 Tbsp. buttermilk and 1 Tbsp. brown sugar and gently wash the tops of the scones. Place in the oven and bake for about 15 - 18 minutes until the tops of the scones are golden.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Ms. Bahrs is correct. Baking requires precision and care should be taken if making substitutions. This is because baking is essentially chemistry. There is more latitude with cooking, but when working with lower calorie recipes, sometimes even subtle changes can ruin a recipe.

"When baking, follow directions. When cooking, go by your own taste."

Laiko Bahrs, Epicurean