When you bite into these Blueberry Orange Marmalade Scones, you will enjoy a perfectly moist, fluffy, and crumbly sensation. Immediately, sweet, mildly sour, fresh blueberry flavors will dance on your palate. Then, subtly at first, citrus notes will emerge from the orange marmalade, erupting into a bright tart flavor that, together with the orange glaze, completes the perfect bite.

These scones are apt for breakfast or for a snack any time of the day. What I love about scones is that, unlike many other baked goods, they are not loaded with sugar. Sometimes, when I am baking, I am surprised by the sheer volume of sugar that goes into whatever I am making; invariably, I end up feeling guilty after eating it. These scones, however, have a much more modest amount of sugar that I feel comfortable eating and feeding to my family.

While these scones are amazing fresh out of the oven, they can also be made ahead of time for a quick, yet satisfying breakfast on a busy morning with a cup of coffee or milk. Scroll down to see how you can make these delicious Blueberry Orange Marmalade Scones to start your day with a smile!

Ingredients

2 1/2 cups Flour, all-purpose
1 Tbsp Baking powder
1/2 tsp Salt
2 Tbsp Sugar
7 Tbsp Butter, cold, salted
1 cup Heavy cream
1/4 cup Orange marmalade
1/2 tsp Orange zest
1 cup Blueberries
1 Egg
1/2 cup Powder sugar
3 tsp Orange juice

Instructions

Begin by mixing all the dry ingredients. Sift together flour, baking powder, salt, and sugar into a mixing bowl. Next, cut the cold salted butter into 1/2 inch cubes and add them to the mixing bowl. Using a pastry cutter, mixer, or your hands, mix the butter with the dry ingredients until crumbly. If using a mixer, mix on the lowest setting.

Next, add heavy cream to the bowl and mix until a dough is formed. Do not overmix the dough as overmixing will make the scones tough and dry. There should be small clumps of butter spread throughout the dough that will give the scones the right consistency. To the dough, add orange marmalade and orange zest until just mixed. Lastly, add fresh or frozen blueberries to the dough and gently fold in the berries.

Chill the dough in the fridge for 30 minutes. This will harden the dough a bit and make it easier to work with. Also, it will result in flakier scones when baked.

Once the dough has been chilled, put it on a floured surface and sprinkle extra flour on top. Roll the dough until it is about 6 in x 12 in, and 1/2 in thick. Then, cut the dough into 3-inch squares and cut each square in half diagonally into triangles. Place the scones 2 inches apart on baking sheets lined with parchment paper. Break one egg into a bowl and stir it to make an egg wash. Brush the scones with the egg wash.

If you would like to save some of the scones for later, you can freeze the uncooked triangles in a ziploc bag for up to 3 months. Later, when you are ready to enjoy the Blueberry Orange Marmalade Scones, pop them into the oven and bake. Just be sure to add 3 additional minutes to the baking time.

Preheat the oven to 350ºF and bake the scones for 20 to 25 minutes until they are golden-brown. While the scones are cooling, make the orange glaze. Stir powdered sugar and orange juice in a bowl until all the sugar is dissolved. Once the scones are completely cool, drizzle the glaze over the scones. Patience is importance here; if the scones are still warm, the glaze will not stick effectively.

These Blueberry Orange Marmalade Scones can be stored in an air-tight container for 2 to 3 days at room temperature.

blueberry orange marmalade scones recipe

If you like this recipe, you might also like other baked goods recipe, such as Cranberry Apple Crumble. Also, be sure to subscribe via email or follow on Instagram if you would like updates on my latest recipes!

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