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Berry Scones with Orange Glaze

Berry Scones with Orange Glaze

These scones are not hard and dry. They are moist and cake-like. The pictures don’t do these beauties justice.
Course Appetizer, Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 scones
Calories 119kcal
Author Katie


For the Scones:

  • 2 cups All Purpose flour + ¼ cup for work surface
  • ½ cup granulated sugar
  • 1 tablespoon baking soda
  • ½ teaspoon salt
  • ¼ cup Barlean’s Superfruit Blend
  • 1 stick salted butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup buttermilk + additional for brushing on
  • 12 oz frozen mixed berries
  • Optional: Coarse Sugar for topping

For the Glaze:

  • 1 medium orange zested and juiced (about ¼ cup)
  • ¾ cup powdered sugar


  • Preheat the oven to 400 degrees Fahrenheit.
  • Place the 2 cups all purpose flour, granulated sugar, baking soda, salt, and Barlean’s Superfruit Blend in a stand mixer fitted with a paddle attachement. Give it a quick mix on low for 10 seconds. Then cut a stick of cold butter in half lengthwise and then again so it's quartered. Dice the butter and place in the mixer. Mix for 1 minute on low or until pea size pieces of butter are formed with the flour. *You can also do this by hand using a pastry cutter.
  • Mix in the vanilla extract, egg, and buttermilk until dough is formed. Then add in the frozen mixed berries until incorporated.
  • Using a pastry scraper, scrape out the dough on to a flour surfaced. Flour hands and form into a rectangle. Using a bench knife, cut the dough in half lengthwise. Then cut into four equal parts. Cut each square in half--diagonal.
  • Place parchment paper on a baking sheet and begin to transfer each doughy scone to the parchment. You will need 3 baking sheets, because the scones will spread. Do not over crowd the pans--6 scones per baking sheet. Brush buttermilk on top of each scone and sprinkle course sugar on top if desired.
  • Bake for 15 minutes or until golden brown. Remove from the oven. Let rest for 5 minutes then carefully remove parchment paper to the counter.
  • While scones bake zest one orange, and juice. Mix in the powdered sugar until dissolved and glaze is thick. Set to the side. Drizzle on top of scones once cooled and ready to enjoy.


Calories: 119kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 267mg | Potassium: 65mg | Fiber: 1g | Sugar: 13g | Vitamin A: 189IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg