February 13, 2011 § 1 Comment
Blueberry Scones from Food Network
This recipe is the one my mom asks for over and over again. I like trying new things out but my mom isn’t one for experimentation. She liked when I made this the first time and now she can’t get enough. I don’t think the glaze is necessary. The glaze is sure yummy but sprinkling some extra sugar usually works just as well. I’ve been sick the last few days and I think I passed it up to my mom and dad. So I made something special for them to make their day a little better.
- 2 cups unbleached flour, plus more for rolling berries
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup sugar ( I used about 2 tablespoons more)
- 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 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 orange glaze.
- 2 tablespoons unsalted butter
- 2 cups powdered sugar, sifted
- 2 oranges, juiced and zested
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
Day 4. I belive in God but I don’t have a lot to say on that topic.
Check out this light reflector post! It helped me out a lot!