A few years ago I took a Thanksgiving cooking class at Williams-Sonoma. They gave us a recipe packet of the classic Thanksgiving foods, but these scones especially caught my eye. They were originally orange currant scones and because I dislike currants, I tried replacing them with blueberries and added a few of my own twists. Boy, am I glad I did that! Ever since then I have been making these scones all year round, and they don't last more than a day in my house. Below is my updated recipe and great toppings to serve with them. (Please note I did not write this recipe, it is from the Williams-Sonoma website. I merely changed it around a bit.)



  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 stick cold unsalted butter, cut into small pieces
  • A couple handfulls of frozen or fresh blueberries
  • 1 egg
  • 1/2 cup heavy cream
  • Zest of 1 orange


Preheat an oven to 350ºF. Lightly grease a scone pan (I use the King Arthur Flour Scone Pan), or line a baking sheet with parchment paper.

In a food processor, combine the flour, sugar, baking powder and salt and pulse to combine. Add the butter and pulse until pea-size crumbs form. 

In a large bowl, whisk together the egg, cream and orange zest until blended and add the flour mixture. Using a fork, stir to form large, moist clumps of dough. Finish combining with your hands so it forms something like a ball. Be careful not to over mix, or the scones will not be as flaky and moist as they should be!

Take pieces from the ball and press lightly into a scone pan. If you don't have one, take pieces off and place them onto your baking sheet into a round shape and lightly press down. (It doesn't have to be perfect.) The pieces should be 1-2 inches apart. 

Press the desired amount of blueberries into each scone (I recommend 3-4) and sprinkle with vanilla sugar or granulated sugar. This forms a nice sweet crust on top. (Note: Vanilla Sugar can be bought at most grocery stores. It has tiny black specks of vanilla beans in it and makes everything taste more delicious.)

Bake until the scones are golden, about 25 minutes.  Serve warm with vanilla whipped cream and strawberry preserves. 


Homemade Vanilla Whipped Cream


  • One half pint of cold Heavy cream
  • Vanilla extract
  • Vanilla sugar or granulated sugar


Whip the cream and 2 drops of vanilla with a hand mixer or whisk until it can almost stand up to form peaks. Add a teaspoon or so of sugar to taste and whip until it stands on its own to form a peak. 

Note: If you're feeling fancy, try adding a bit of orange zest in with the sugar to compliment the citrus flavor in the scones. 


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AuthorLindsey Hook