Blueberry Orange Scone

Happy New Year Guys!!! Hope you had a wonderful New Year’s eve. So here I am beginning my new year and sharing my first recipe of 2019, and it’s gotta be something sweet. Though I have kept in mind the health part, you’ll see that in the ingredients. 

Baking has become my new favourite and I keep trying new recipes which involves it. Blueberry Scones are always a delight to enjoy in the breakfast and especially during winters. I have added a bit of orange zest to it, to have that bitter-tangy touch.

These are prepared with whole wheat flour (a healthier version), you can try with all-purpose flour as well.

Also try: Double Chocolate Brownies, Blueberry Muffins, Kesar Malai Ladoo or Oatmeal Raisin Cookies.

Course: Breakfast or Dessert

Cuisine: Global Cuisine

Time: Preparation – 15 mins, Baking – 15 mins, Total – 30 mins

Servings: makes 8 scones 


  1. Whole Wheat Flour – 2 cups
  2. Raw Sugar – 4 tbsp + to sprinkle on top (you can add another 2 tbsp if you like them sweeter)
  3. Orange Zest – 1 tbsp
  4. Fresh Blueberries – 1 cup (you can use frozen as well)
  5. Butter – 5 tbsp (finely sliced or chopped)
  6. Milk – 1/2 cup
  7. Plain Greek Yogurt – 1/2 cup
  8. Baking Powder – 1 tbsp
  9. Salt – 1/4 tsp (if using salted butter then skip it).

PS: 1 Cup = 250 ML.

How to make Blueberry Orange Scone:

  1. Pre-heat oven to 425 degrees fahrenheit or 220 degrees celsius. Line a baking tray with parchment paper. Keep aside
  2. Take a mixing bowl. Add flour, baking powder, sugar and salt. Whisk to combine
  3. Add butter. Mix
  4. Add blueberries and orange zest. Mix
  5. Add yogurt and milk. Gently mix with a spoon
  6. Now using your hands softly knead the dough until combined well
  7. Shape it into a circle with depth of about an inch
  8. Cut the circle into 8 slices. Image below
  9. Separate and place them on the baking sheet
  10. Sprinkle some sugar and bake for 15 mins or until light brown
  11. Your Blueberry Orange Scones are ready. Serve warm
  12. They’ll remain good for 1-2 days on shelf.


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