Blueberry & Orange Scones
Total Steps
6
Ingredients
9
Tools Needed
9
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Living the GourmetIngredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup granulated sugar
- 5 tablespoons unsalted butter, cold and cubed
- 1 cup blueberries
- 1 tablespoon orange zest, grated
- 1/2 cup whole milk
- 1 orange fresh orange juice
- 1 cup confectioner's sugar
Instructions
Step 1
Preheat oven to 350 degrees F.
Step 2
Line cookie sheets with parchment paper.
Step 3
Sift together all-purpose flour, baking powder, and granulated sugar in a large bowl. Add the cold cubed unsalted butter and mix until a coarse dough forms, using a pastry blender or a fork.
Step 4
Add the blueberries. (If using fresh blueberries, fold gently to prevent them from bleeding into the dough.) Stir in the grated orange zest. Make a well in the center of the dough and pour in the whole milk. Gently fold and knead until the milk is well incorporated. Be careful not to overwork the dough.
Step 5
Press the dough onto a lightly floured surface, shaping it into a rectangle. Cut the rectangle on a diagonal to form triangle-shaped scones. Place the scones on the prepared cookie sheet and brush each scone with a little whole milk. Bake for about 15-20 minutes until golden. Allow the scones to cool completely before applying the glaze.
Step 6
In a small saucepot, combine the fresh orange juice and confectioner's sugar. Heat on medium, whisking until the sugar has completely dissolved and a smooth glaze forms. Drizzle the glaze over the cooled scones and let it set before serving. Enjoy!