Recipe - Quick and Easy Orange-Blueberry Scones


We are a big fan of coffee and what goes better with a cup of coffee {or tea} then a fresh-baked scone?This is a simple, lightly sweet, delicious scone recipe.  It's also easily adaptable.  The recipe originally featured dried fruit, which works wonderfully, but I needed to use up some of my garden bounty from the freezer and found frozen fruit works great too!



Quick and Easy Orange-Blueberry Scones
Adapted from a recipe by Ina Garten
Makes 8 Scones

2 cups plus 2 Tablespoons all-purpose flour
3 1/2 Tablespoons granulated sugar {plus extra for sprinkling}
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon grated orange zest
12 Tablespoon unsalted butter, cold and cut into 12 pieces
2 large eggs, lightly beaten
1/2 cup heavy cream
1/2 cup frozen blueberries {do not thaw}
heaping 1/2 cup confectioners sugar
4 teaspoons freshly squeezed orange juice


Preheat the oven to 400 degrees Fahrenheit.  Line a baking sheet with parchment paper or a silpat mat.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the 2 cups of flour, granulated sugar, baking powder, salt and orange zest.  Add the cold butter and mix, on low, until the butter is roughly the size of peas.  Add the cream and beaten eggs and mix just until blended {the dough will be lumpy}.
In a small bowl, combine the frozen blueberries with the 2 Tablespoons flour.  Add the berries and flour to the dough and mix on low for a couple of seconds.


Dump the dough onto a well-floured counter and pat it into a ball.  With your hands or a rolling pin, pat or roll out until the dough is about 1 inch thick.  Flour a 3-inch circle cutter {or glass} and cut out circles of dough.  Gather any extra bits and re-roll and continue cutting.  Place the scones on the prepared baking sheet and sprinkle with sugar.

Bake for 18-22 minutes, until the tops are browned and the insides are baked.  

Allow to cool 15 minutes before glazing.

Glaze:  In a small bowl, with a fork mix together the confectioner's sugar with the orange juice.  When scones have cooled slightly, drizzle over scones.

7 comments:

September Violets said...

These sound & look absolutely delicious ... hot scones straight from the oven MMmmmmm! Thanks for sharing the recipe :) Wendy x

luckybunny said...

I know what I'll be making tomorrow! These look divine!

Staci at Life At Cobble Hill Farm said...

Thanks so much Wendy and Donna!

Erin Blegen said...

These look amazing! We have lots of wild blueberries around here and I have plenty stocked up in the freezer. Always looking for new recipes to put them to use- and that they need no thawing prior? Awesome. Thanks so much- pinning this one right away! :)

Erin
http://yellowbirchhobbyfarm.blogspot.com

born ambitious. born imaginative. said...

Maine wild blueberries from the freezer and a bowl of orange zest from recent oranges on teh counter? I think I ought to make these. :)

Our Neck of the Woods said...

Oh yum! I'm typically not a huge fan of scones because they are too dense and dry for me, but I think the fruit and the topping would make these really good.

PS - Is that a silicone baking mat on your sheet pan? I got some for Christmas and I love them! Nothing sticks and clean up is so easy.

Liz said...

I am pinning these to try when we get home! Thankfully I still have some frozen blueberries left!