Friday, June 12, 2009

Blueberry Scones with Lemony Orange Glaze


2 cups unbleached flour, plus more for rolling berries
1 tbls. baking powder
1 tsp. salt
1/3 cups sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg 1 pint fresh blueberries

Preheat oven to 400 degrees

In a large bowl, sift together flour, baking powder, salt, and sugar.
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
Add the milk mixture the the flour mixture.
Mix just to not overwork the dough.
Roll blueberries in flour to coat.
This keeps the berried from sinking to the bottom.
Fold the berried into the batter
Drop by tablespoons of batter on an ungreased cookie sheet.

Bake for 15 to 20 minutes until lightly brown
Cool on a wire rack

Lemony Orange Glaze

2 cups powdered sugar
4 tbls orange juice (pulp free)
3 tbls lemon juice

Mix together the sugar and juices
You can adjust the sweetness to your preference by adding more OJ for a sweeter glaze or more lemon for a tarter flavor.

Once the scones have cooled, drizzle the scones with the glaze.


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