This recipe had 5 stars on the Foodnetwork, so I thought I would try it. Just the glaze alone is worth 5 stars! That stuff was delicious. I have to admit that these tasted best after the glaze was applied and then allowed to harden a little to give that little crunch against the tender scone. I used frozen wild blueberries since blueberries are not in season this time of year. Try to keep them as frozen as possible until the last minute or they’ll turn the batter even more blue. I have made these before using another recipe. I think I liked the other one a little better. But they are really similar.
Blueberry Scones with Orange Glaze
16 mini scones
- 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 cream
- 1 egg
- 1 pint fresh blueberries or 1 cup of frozen wild blueberries (I know 1 pint is 2 cups, but this was way too much for the dough and I had to pull back on them.)
- 1 tablespoon unsalted butter
- 1 cup powdered sugar, sifted
- 1 orange, juiced and zested
1. Preheat oven to 400.
2. In a great big bowl, sift together the dry stuff: flour, baking powder, salt and sugar.
3. Throw in the butter and cut into crumbles with a pastry cutter or your fingertips.
4. In a large measuring cup, measure your buttermilk or cream. Add the egg and mix together. Add this to the dry ingredients and gently combine with a spatula until it just barely comes together.
5. Add you blueberries and fold gently.
6. Drop into big scones or I did about 1 and 1/2 Tb. size (medium cookie scoop) scones. Bake for 10 minutes.
7. To make the glaze: either in a double boiler or microwave, heat the mixture until the sugar dissolves. Stir and cool. This seemed to take a while, so I put it in the freezer for a little bit.
8. Once cool, pour or brush the glaze on top. It tastes better when allowed to harden, but still tasty either way. mmmmm glaze….. ooh, this might be good on my donuts 😉
2 cups flour
1/4 c. sugar
2 tsp. baking powder
1/8 tsp. salt
6 Tb. butter, cold in chunks
1 tsp. vanilla
1/2 cup + 2 T cream
1 cup raspberries (or any berry really)
Same directions! Mix dry. Cut in butter. Mix wet and add to dry. Bake 400 degrees for 10-16 minutes depending on how big they are. Small ones take 10 minutes. Big ones more like 15 minutes.
Sue @ Cakeballs, cookies and more says
oh they look so good, even if they do have fruit;p
Mary Ellen says
Ha ha! 🙂 My next post is ooey gooey chocolate butter cake! NO worries 😀