Blueberry Scones with Orange Glaze
What goes better with coffee in the morning than a nice homemade scone? I’ll admit, I used to be a bread and muffin person. I thought there was nothing better than moist, freshly baked pumpkin nut bread or chocolate chip banana muffins. To me, scones were a dry imitation that required copious amount of water, coffee and juice to get through. Then I started branching out and found, hey, I really do like scones when they are done right!
After testing out scones from Starbucks, Caribou Coffee, Trader Joes and a couple of local coffee shops- I have to say that homemade is the way to go. Now, I know that some people can be intimidated by baking but I found a delicious recipe from Tyler Florence (of the Food Network) that is super easy and D-E-LICIOUS! My mom and I made them for Easter breakfast and they were a huge hit! Try them out for yourself and let me know if you like them as much as me!
- 2 cups unbleached flour, plus more for rolling berries
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup sugar
- the zest of 1/2 an orange
- 1/4 cup unsalted butter, chilled and cut in chunks
- 3/4 cup buttermilk or cream
- 1/2 tsp vanilla extract
- 1 egg
- 1 pint fresh blueberries
-Preheat oven to 400 degrees F.
-In a large bowl, sift together flour, baking powder, salt sugar and orange zest; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs. (<– I used my hands for this and it worked out better than faster than a pastry blender).
-In another bowl, mix buttermilk, vanilla and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
-Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an cookie sheet.
-Bake for 15 to 20 minutes until golden. Cool before applying orange glaze.
- 2 tablespoons unsalted butter
- 2 cups powdered sugar, sifted
- 2 oranges juiced
- the zest of 1.5 oranges