ORANGE GLAZED BLUEBERRY SCONES

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Orange Glazed Blueberry Scones image

This was originally posted by Mean Chef; I had a nearly identical recipe posted, minus only the orange glaze. I got my version off a homeschool mom email loop; you know these have to be easy to do if we can make them while drilling multiplication tables and talking about Ancient Egypt. ;o)

Provided by winkki

Categories     Scones

Time 40m

Yield 6-12 scones

Number Of Ingredients 11

2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or 3/4 cup cream
1 egg
1 pint fresh blueberries
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juice and zest of

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
  • Cut in butter using 2 forks or a pastry blender.
  • The butter pieces should be coated with flour and resemble crumbs.
  • In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
  • Mix just to incorporate, do not 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 ungreased cookie sheet.
  • Bake for 15 to 20 minutes until brown.
  • Cool before applying orange glaze.
  • To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler.
  • Cook until butter and sugar are melted and mixture has thickened.
  • Remove from heat and beat until smooth and slightly cool.
  • Drizzle or brush on top of scones and let glaze get hazy and hardened.

Nutrition Facts : Calories 538.6, Fat 13.3, SaturatedFat 7.8, Cholesterol 62.7, Sodium 618, Carbohydrate 100.2, Fiber 4.7, Sugar 56.7, Protein 7.5

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