Blueberry Scones With Orange Glaze
made with the abundance of blueberries we picked up at the farmers’ markets this week.
Scone recipes are flexible. You can add your favorite ingredients to flavor your scones. I usually make orange scones or chocolate chip scones since we are chocolate lovers but who can resist a juicy blueberry scone.
Several years ago both my sister the cook and I decided we both liked this recipe from Tyler Florence. We both enjoy scones and have been making them together ‘virtually’ for several years. Whenever we meet up in the city we always stop first and have coffee and scones before we set out on our journey.
We’ve been making scones and trying different recipes for so long, we finally agreed that this was the one recipe we liked best. It is easy, not too many ingredients and this doesn’t use eggs.
You can find many variations of scone recipes and they are all terrific it’s just a matter of your pastry preference. This recipe was adapted from Tyler Florence scones on the FoodNetwork.com
It’s easy to make a glaze, I used orange but you can make lemon, maple, or whatever your favorite flavor may be.
- 2 cups AP flour
- 1 tbl. baking powder
- 2 tbl. sugar
- ¼ tsp. salt
- 5 tbl. cold butter cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream
- ½ cup fresh orange juice
- 2 cups confectioners’ sugar
- zest from the orange
- Sift the dry ingredients in a medium bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Try not to over mix into a sand like mixture.
- Fold in the blueberries gently trying not to crush the berries.
- Add the heavy cream and gently mix just until the batter is well blended. Do not over-mix.
- Spread some flour on your work surface and scoop out the dough from the bowl. Gently press out the dough until it is approximately ¾ inches thick. The dough will be very sticky.
- Cut into triangles or you can use a 2″ round cookie cutter.
- Place the scones onto a parchment lined cookie sheet and brush the tops with cream. Sprinkle the tops with sugar and bake for 15 to 20 minutes until golden brown. Cool on wire rack before glazing.
- Mix the orange juice, sugar and orange zest in small bowl stirring until well blended.
- Drizzle over cooled scones and garnish (optional) with orange zest.
Serve Blueberry Scones for brunch perhaps on Mother’s Day, or make them for your family weekend breakfasts. Scones always make breakfast special any day of the week.