Orange Honey Blueberry Scones 🫐🍊

Indulge in the perfect blend of flavors with these Orange Honey Blueberry Scones, made with less butter and no refined sugars! These scones are not only delicious but also a healthier option for breakfast or an afternoon snack. Bursting with juicy blueberries and a hint of citrus, they are topped with a delightful honey orange glaze that adds a sweet finishing touch without the guilt. Let’s dive into the recipe!

Author: The Honey Buckle

Prep time: 25 minutes

Cook time: 15 minutes

Total time: 40 minutes

Nutrition (per scone, makes 12 scones): Calories: 260 | Protein: 6.5g | Carbohydrates: 42g | Fat: 9g

Ingredients for Orange Honey Blueberry Scones

For the Scones

• 4 cups (480g) all-purpose flour

• ½ cup (100g) monkfruit sweetener

• 2 tablespoons (24g) baking powder

• ½ teaspoon (3g) baking soda

• ½ teaspoon (3g) salt

• Zest of 1 large orange (about 2–3g)

• ½ cup (113g) butter, melted

• 2 large eggs (about 100g)

• ½ cup (120g) 2% milk

• ½ cup (120g) Greek yogurt

• 2 teaspoons (10g) vanilla extract

• 1½ cups (about 180g) frozen blueberries, thawed and drained

For the Honey Orange Glaze

• 8 tablespoons (60g) powdered monkfruit sweetener

• 3 tablespoons (40g) freshly squeezed orange juice

• 2 tablespoons (42g) honey

• A generous pinch of orange zest

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

2. Prepare the Blueberries: Defrost the frozen blueberries and drain some of the juices to prevent the scones from becoming too wet.

3. Mix Dry Ingredients: In a large mixing bowl, combine the flour, monkfruit sugar, baking powder, baking soda, and salt.

4. Cut in the Butter: Cut the chilled butter into the flour mixture using a pastry cutter, or if you don’t have one, mince the butter into small cubes and use sharp knives to cut it into the flour. Alternatively, you can grate the butter using a box grater.

5. Add Orange Zest: Stir in the orange zest to the flour mixture.

6. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, Greek yogurt, and vanilla extract.

7. Form the Dough: Create a well in the center of the dry ingredients and pour the wet mixture into it. Stir until just moistened, then gently fold in the blueberries. Don’t worry if some blueberries get squished or the juices leak; it colors the scones. :)

8. Knead the Dough: Lightly sprinkle two sheets of parchment paper with flour to prevent sticking. Gently knead the dough on the floured surface, being careful not to overwork it. Shape the dough into two 7-inch circles on the baking sheets and cut each circle into 6 wedges.

9. Bake: Bake the scones in the preheated oven for 15 minutes, or until golden brown.

10. Prepare the Glaze: While the scones are baking, mix together the powdered monkfruit sugar, fresh orange juice, honey, and a pinch of orange zest in a small bowl until smooth.

11. Glaze the Scones: Once the scones are out of the oven, drizzle the honey orange glaze over them while they are still warm.

12. Cool and Enjoy: Transfer the scones to a wire rack to cool. Enjoy them fresh, or if you have leftovers, wrap them tightly in plastic wrap and store at room temperature for up to four days. They make for a great grab-and-go breakfast or snack!