About this recipe

This scone recipe makes warm, soft scones with sweet berries and bright orange. You can bake them for a holiday meal or for a slow morning. Try a small side like blueberry chia pudding to add a cool bite.

why make this recipe

You will make these scones because they bake fast and share well. They mix simple pantry things with fresh fruit. They look bright and feel festive. If you like a lemon note with berry treats, see blueberry lemon cookies for more ideas.

how to make Holiday Blueberry Scones

Make the dough with cold butter and little mix time. Keep the berries whole when you fold them in. Shape the dough and cut it to make neat wedges. Work fast and chill if the butter feels soft. For other berry bake ideas, you can read blueberry cheesecake swirl cookies.

Ingredients :

2¼ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup cold unsalted butter, cubed
1 cup fresh or frozen blueberries
½ cup dried cranberries (optional)
2 large eggs
½ cup heavy cream, plus extra for brushing
1 teaspoon vanilla extract
1 teaspoon orange zest
Coarse sugar for topping

Directions :

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
Cut cold butter into the flour mixture until it resembles coarse crumbs.
Gently fold in blueberries and cranberries.
In a separate bowl, whisk together eggs, heavy cream, vanilla extract, and orange zest.
Pour wet ingredients into dry mixture and stir just until a shaggy dough forms.
On a floured surface, shape dough into an 8-inch circle and cut into 8 wedges.
Transfer scones to baking sheet, brush with cream, and sprinkle with coarse sugar.
Bake for 18-22 minutes until golden brown.
For a fun mix of holiday treats, you can also try this oven method for rolls: pecan pie crescent rolls.

how to serve Holiday Blueberry Scones

Serve the scones warm with butter or cream cheese. Add a small jar of jam or a light glaze. They pair well with tea or coffee. For a cold fruit side, try a simple trifle like strawberry blueberry trifle.

how to store Holiday Blueberry Scones

Cool scones fully before you store them. Keep them in an airtight box at room heat for up to 2 days. For longer life, wrap each scone and freeze up to 2 months. Thaw at room heat and warm in a low oven.

tips to make Holiday Blueberry Scones

Keep the butter cold. Work fast so the dough stays cool.
If you use frozen berries, do not thaw them first. Toss frozen berries in a little flour to help them not bleed.
Do not overmix. Stop when the dough just comes together.
Brush the tops with cream for a soft crust or egg wash for a shinier look.
Use coarse sugar for a small crunch on top.

variation (if any)

Swap the blueberries for raspberries or mixed berries.
Add ½ cup white chocolate chips for a sweet twist.
Use lemon zest instead of orange for a bright note.
Make small drop scones instead of wedges for mini treats.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and toss with a little flour before use.

Q: Can I make the dough ahead?
A: Yes. Wrap the dough and chill for up to 24 hours. Bake when ready.

Q: How do I know when they are done?
A: The tops turn light gold and a toothpick in the center comes out clean.

Q: Can I skip the cranberries?
A: Yes. The scones are fine with just blueberries.

Conclusion

For a similar bright bake, try the Glazed Cranberry Orange Scones – Sally’s Baking. They use close flavors and give a good idea for a sweet glaze to try on your scones.