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BLUEBERRY ORANGE SCON

BLUEBERRY ORANGE SCONES


  • Author: Diane Roark

Ingredients

  • 3 cups unbleached flour
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 cup cold butter (I grate my butter.)
  • 4 ounces cream cheese, cut into small pieces
  • One egg
  • 1/2 cup heavy cream
  • One tablespoon grated Orange zest
  • One cup fresh blueberries
  • ICING
  • 2 tablespoons melted butter
  • One cup Confectioners sugar
  • 2-1/2 Tablespoons fresh Orange juice
  • 1-1/2 tablespoon Orange zest

Instructions

  1. Preheat the oven to 400 degrees
  2. Whisk together the flour, baking powder, salt, and sugar.
  3. Grate the butter over the flour.
  4. Use a knife or pastry cutter to cut the butter into the flour.
  5. Add the cream cheese.
  6. Add the grated orange peel.
  7. Whisk together the egg and heavy cream.
  8. Stir the liquid into the dry ingredients. The dough will form a ball.
  9. Divide dough in two equal parts.
  10. Pat the dough on a floured surface.  I use parchment paper.
  11. Carefully press in the blueberries to one side of the dough.
  12. Fold the dough over and shape it into a round.
  13. Gently roll the dough out about ¾ inch thick.
  14. Cut the dough like a pizza into eight triangle slices.
  15. Bake on spray cookie sheet OR Parchment Paper with 2 inches between each scone.
  16. Bake 400 degrees for 20 minutes until barely light tan. Do not over bake.
  17. ICING
  18. Mix the butter, powder sugar, juice, and zest until smooth.
  19. Brush icing on scones or dip the scones into the glaze.