Friday, April 1, 2011

Blueberry Orange Scone

Been eyeing on this recipe for sometime but my kids dont enjoy scones and that has been putting me of from baking it but I just cant resist the temptation. Orange rind and blueberry....yummy. Adapted this recipe from King Arthur Flour.  Pretty straight forward recipe.  Easy and thats what matters most.


  • 1 3/4 cups Flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice, optional
  • 5 tablespoons unsalted butter, chilled, cut into pieces
  • 1/2 cup dried blueberries
  • 1/3 cup half and half or milk
  • 1 tablespoon orange juice
  • 1 large egg
  • the grated peel of 1 medium-to-large orange OR 1/2 teaspoon orange oil

  • Method
  • Preheat the oven to 425°F. Lightly grease (or line with parchment) a baking sheet.
  • In a medium-sized mixing bowl, sift together the dry ingredients, then add the butter, rubbing it in till the mixture resembles coarse meal.

  • Stir in the cranberries.

  • In a separate bowl, whisk together the half and half, orange juice, egg, and orange peel or oil. Add this mixture to the flour mixture and stir till the dough just comes together.

  • Transfer the dough to a thoroughly floured work surface, knead it a couple of times, and shape it into a 1/2"-thick round, about 8" across.

  •  Transfer the round to the prepared baking sheet. Brush with milk, and sprinkle with coarse white sugar, if desired.

Cut the round in 10 wedges. Separate the wedges slightly.
Bake the scones for about 15 minutes, or until they're golden brown. Remove them from the oven, and serve immediately.

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