Recipe by winkki
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)
Top Review by sierrathegreat
Maybe it's because I just changed over from using cups to a plunger, but I think there's a touch too much baking powder in this recipe. I'd honestly half it next time. Everything is wonderful except there's that baking powder taste. =
- 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
Directions See How It's Made
- 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.