NOTHING LIKE A BLUEBERRY SCONE WITH MORNING COFFEE, RIGHT?
As a last minute add to our Sunday morning breakfast routine of eggs, scrapple (yes, to those Philadelphians you know about Scrapple) and toast, I found a recipe for Blueberry Scones from Tyler Florence in my stock of recipes, and in 30 minutes, we had fresh scones for breakfast! My husband likes to make scrambled eggs on the weekend, and I must say, he really makes them perfectly! I’m embarrassed to say he makes them better than me! (Ouch!)
HOW HARD ARE SCONES TO MAKE?
I always thought you had to knead dough for scones but you actually don’t! As long as you have your typical flour, sugar and butter ingredients, all you need is some heavy cream, powdered sugar, and in this case, blueberries and an orange, you can pat that dough out on the counter in a big rectangle, and cut up triangular pieces and bake at 400° for 15 minutes! That’s all it takes! I’m not kidding!
DON’T WORRY ABOUT BEING PERFECT!
No need to make the scones in perfect triangles! Remember in Geometry class when we studied triangles? Well, my scones were a “scalene” triangle! No sides equal! I cut them up with my food scraper quickly and scooped them up onto a cookie sheet, and as you can see, they are all different size triangles and shapes! I will admit I did hesitate using this batch for my Instagram and Blog pictures, but I stopped myself and tried to take my own advice! No need for perfection! Just be comfortable with being a little imperfect and enjoy the moment! And we did! My son and his partner were home for the weekend and we had a great breakfast together, totally devouring the scones, eggs, scrapple and toast! And with a hot cup of coffee……YUM!
WHAT IF I DON”T HAVE BLUEBERRIES FOR THE SCONES OR AN ORANGE FOR THE GLAZE?
Don’t be afraid to get creative! Do you have dried cranberries, raisins and/or nuts, or another type of berry? If you don’t have an orange, do you have a lemon or even a lime? What about chocolate chips instead of the blueberries? (Now that is what I’ll do next!) Or you can just make the glaze with some vanilla extract or cinnamon! So never worry about the perfect shape, perfect ingredients, or the perfect time to just experiment in the kitchen! Just DO IT!
Until next time,
Let’s get bakin’
Boasting Blueberry Scones with Orange Glaze
- 2 Medium Mixing Bowls
- 1 Cookie sheet
Blueberry Scone Batter
- 2 cups flour
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsps sugar
- 5 tbsps butter, cold and cut in small chunks
- 1 cup heavy cream
- 1 cup blueberries (fresh) You can substitute dried cranberries, raisins, chocolate chips, etc.!
- ½ cup orange juice (fresh if you have it) You can substitute fresh lemon juice
- 2 cups confectioner's sugar (sifted)
- ½ orange, zested, finely grated optional
- 1 tbsp butter
Blueberry Scone Batter
- Preheat oven to 400°.
- Sift together the dry ingredients (flour, baking powder, salt, sugar).
- Using two forks or a pastry blender, cut in the butter to coat the pieces with flour. The mixture should look like coarse crumbs.
- Make a well in the center and pour in the heavy cream.
- Fold batter together just to incorporate. No need to overwork the dough.
- Press the dough out onto a slightly floured surface into a rectangle about 12 x 3 x 1 ¼ inches.
- Cut the rectangle in half, then half again, giving you 4, (3-inch) squares. Cut the squares in half on a diagonal to give you the classic triangle shape.
- Place the scones on an ungreased cookie sheet and brush the top with a little heavy cream.
- Bake for 15 minutes until beautifully golden brown. Let scones cool a bit before you add the glaze.
- Mix the orange juice and confectioner's sugar in a medium microwavable bowl. Stir until sugar is dissolved.
- Add butter and zest (optional) and microwave for 30 seconds on high.
- Whisk the glaze to smooth out any lumps.
- Drizzle glaze over the top of the scones and let set a couple minutes before serving.