Orange Glazed Blueberry Scones

Orange Glazed Blueberry Scones - Tyler Florence

Recipe courtesy Tyler Florence

6 to 12 scones

2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
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.

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.