Friday, June 8, 2012

Fluffy, Orange Blueberry Scones

Loaded with orange zest and plump blueberries, the scone itself had a soft, delicate texture, perfect to enjoy with a cup of coffee or a glass of juice (I like carrot juice with spinach).
2 cups all purpose flour, or white spelt
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter
1 large egg
1/2 teaspoon orange extract, optional
1 teaspoon vanilla extract
zest of 1 orange
1/2 cup heavy cream or milk
1 cup blueberries
2 tablespoons cream, to brush before baking
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon orange extract (or just one whole teaspoon of vanilla)
2-4 tablespoons milk, enough for drizzling consistency
Lightly grease a sheet pan, set aside. Preheat the oven to 375F.
Stir together flour, sugar, baking powder, and salt.
Cut the cold butter into the flour mixture until it looks like oatmeal.

Add the zest.

In a measuring cup or small bowl, combine the egg, extracts, and cream (or milk). Add to dry mixture, stirring only to combine all, do not over beat or it will be tough dough.

Gently, fold the berries into the dough, don't squish them or you will have blue dough.
Shape into a disc on the sheet pan. Cut into 8 pieces. Brush with the last 2 tablespoons of cream, this will give them a beautiful luster and seal in moisture.
Bake 15-18 minutes, the bottom edges will have just a hint of golden doneness. Cool on pan for a couple minutes before transferring to wire rack. If you put it on a plate when it's hot then the bottom becomes moist and mushy.
Here's a peek at the inside.
Whisk the glaze ingredients together then drizzle on the scone.
Yum. I'll be picking up more blueberries at the store!

No comments:

Post a Comment