I've never really liked scones. They remind me of chain coffee shops with stale displays behind their counter. They're what you get at Starbucks when they're out of brownies. I had a low opinion indeed until my friend Brian whipped up at batch one crisp fall morning. He opened my mind to them with his delicious recipe. I thought, if a guy who puts ketchup on pasta can make scones that taste this good, I may need to look again at this misjudged morning pastry. Since then I have been wanting to whip up a batch myself. Six months later- here we go.
I used a recipe from Tyler Florence on the food network site. I chose this one specifically because I had all the ingredients on hand this morning. It was a good move. These scones are fluffy. Light and sweet. I added 1 tsp. vanilla to the recipe and I though I can't really taste it I have to think it is doing something good in there.
Orange Glazed Blueberry Scones
Recipe courtesy Tyler Florence
Prep Time:10 minInactive Prep Time: hr minCook Time:50 min
6 to 12 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 pint fresh blueberries
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 no 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.
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested
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.