Blueberry & Orange Scones


For the scones you will need:
2 cups AP flour
1 teaspoon baking powder
½ cup white sugar
5 tablespoons unsalted cold butter, cubed
1 cup frozen (or fresh) blueberries
1 tablespoon grated orange zest
½ cup whole milk, plus more for brushing scones
For Orange Glaze you will need:
Juice of 1 orange (fresh)
1 cup confectioner’s sugar


Preheat oven to 350 degrees:
Line cookies sheets with parchment paper.
Sift together flour, baking powder, and sugar in a large bowl. Add cold cubed butter. Mix until a course dough forms, using a pastry blender or fork.
Next, add the frozen blueberries. NOTE: If you use fresh blueberries fold gently to prevent blueberries from bleeding into dough. Stir in orange zest. Make well in the center of dough and pour whole milk. Gently fold and knead until well incorporated. Make sure not to overwork dough.
Press dough onto lightly floured surface into a rectangle. Cut the rectangle on a diagonal for triangle shape. Place the scones on the cookie sheet and brush each scone with a little whole milk. Bake for about 15-20 minutes until golden. Make sure the scones cool before you apply glaze.
In a small saucepot, combine fresh orange juice and confectioner’s sugar on medium heat. Whisk glaze until the sugar has completely dissolved. Drizzle over scones and let it set before serving. Enjoy!!!


Thursday, September 13, 2012 - 6:08am

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