ORANGE GLAZED BLUEBERRY SCONES
Steps:
- 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 the 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.
BLUEBERRY SCONES
A good basic scone recipe with blueberries added . . . yummy!!
Provided by LindaPinda
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
- In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
- Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
- Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g
BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS
A triple combination of deliciousness. These scones are sure to vanish quickly.
Provided by Sarah Bowdidge
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
- Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
- Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
- Bake in the preheated oven until golden, about 15 minutes.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 47.9 g, Cholesterol 3.4 mg, Fat 12.1 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 4.1 g, Sodium 184.7 mg, Sugar 7.5 g
ORANGE GLAZED BLUEBERRY SCONES
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)
Provided by winkki
Categories Scones
Time 40m
Yield 6-12 scones
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 538.6, Fat 13.3, SaturatedFat 7.8, Cholesterol 62.7, Sodium 618, Carbohydrate 100.2, Fiber 4.7, Sugar 56.7, Protein 7.5
ORANGE BLUEBERRY SCONES
This is from Womans world from last year. I am always looking for a grab while you go snack. This is very nice and it has only 3 g fat. Time does not include the cooling time.
Provided by bigbadbrenda
Categories Breakfast
Time 22m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 Line a jellyroll pan with foil; coat with cooking spray.
- Combine flour , sugar, cornmeal, baking powder and salt.
- With a pastry blender or 2 knives cut in butter and 1 tsp of the zest until well combined.
- Stir in buttermilk and egg white until a soft dough forms.
- Gently stir in blueberries.
- With Moist hands transfer dough to a floured surface and shape into a 8 in round.
- Cut into wedges and place 2 inches apart on pan.
- Bake 8-12 minutes or until golden brown
- Cool Completely.
- In a small bowl combine the confectioners sugar with 1/2 tsp zest and 1- 2 tbsp water stir until smooth .
- Drizzle over scones.
BLUEBERRY SCONES
These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam
Provided by Edd Kimber
Categories Afternoon tea, Brunch, Snack
Time 40m
Yield makes 8
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
- In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
- Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
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