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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Blueberry Citrus Scones Recipe

On our way home from California we went out of our way to stop and see relatives so we decided to take I-70 back to I-5 and I am so glad that we did! The wineries and orchards were so beautiful!

This got me thinking about new recipes that include oranges and lemons.


So, today I made these amazing Blueberry Citrus Scones. Yummers. Makes 8 scones. Preheat oven to 400F.

Warning: If you came here looking for a low-fat recipe, you might be at the wrong foodie blog. I figure if our guests come to see us, they probably are in the mood to splurge so we do it up. Bring on the butter.


  • 3 1/2 cups of flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2/3 cup of sugar
  • 1/2 cup of chilled butter
  • 3/4 cup of heavy whipping cream
  • 2 large eggs
  • Zest of one orange
  • Juice of one orange
  • 1 pint of fresh blueberries (I placed them in freezer overnight before using)
  • Enough extra flour to dust the blueberries and form scones (about 1/2 cup)


Combine dry ingredients.

Cut cold butter into very small pieces and cut into flour mixture with a pastry cutter. Butter should be about the size of peas when you are done cutting it in.

In a separate bowl, whisk together heavy cream, orange juice, orange zest, and eggs to dry ingredients. Pour wet ingredients into dry ingredients and gently stir just until combined.

Coat fresh frozen blueberries with a light dusting of flour then add by folding gently into dough.

Place about a cup of flour onto counter and place half of dough on it. Coat dough lightly with flour and form 2 round disks with the dough. Each should be about 5 inches around.

Cut each disk of dough into 4 sections for a total of 8 scones. Remove excess flour from scones and place on a baking sheet sprayed with non-stick baking spray or sheet lined with parchment paper so that the blueberries do not stick to the baking sheet.

Repeat with second half of dough.

Bake at 400 degrees for about 25 minutes or until scones are light brown and done in the middle. Cool for about 10 minutes.

Now for the Orange Icing…

  • 1 one pound box of powdered sugar into medium bowl.
  • Juice of one orange.
  • Zest of orange

Stir ingredients together to make icing. It smells like the orange orchards of Cali.

You will want your icing thin enough to run down the sides of the scone but not too runny so you can add orange juice or powdered sugar until you get the consistency that you would like your icing to have. 

Frost warm scones with orange icing. Amen.


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2 Responses

  1. […] This idea takes a little more effort but can be made tonight and shared tomorrow. Remember our Citrus Blueberry Scones? Just substitute the orange juice & zest for the zest and juice of three lemons to the dough […]

  2. […] make the scones from the blueberry citrus scone recipe. Replace the orange juice & zest with the juice and zest from two lemons. Replace the […]

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