Wednesday, January 20, 2016

Orange Blueberry Scones


Orange Blueberry Scones


3¼ cups all-purpose flour
⅔ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
1 tablespoon orange juice plus enough milk to equal 1 cup
1 cup fresh blueberries
1 teaspoon grated orange peel
1 egg, lightly beaten
1 egg white
2 tablespoons granulated sugar

1.                  Heat oven to 400°.  Spread a large sheet of parchment paper on countertop.
2.                  Combine flour, sugar, baking powder, baking soda and salt in large bowl.  Add butter; mix with pastry blender or for until mixture resembles coarse crumbs.  Gently stir orange juice-milk mixture into dough, along with blueberries, orange peel and egg. Just until combined.
3.                  With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper.  Repeat, with remaining dough, spacing 2 inches apart.  Brush with egg white, sprinkle with sugar.  Cut halfway down but not through each circle, 6 wedges for each round.  Slide paper with dough onto baking sheet.
4.                  Bake at 400° for about 18 minutes or until golden brown.  Remove to wire rack to cool slightly.  Pull apart at cut lines Serve warm or at room temperature.

Orange Blueberry Scones were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from an edition of Family Circle Magazine (Cooking School) By Julie Miltenberger, Photography by Charles Schiller, Food Styling by Sara Neumeier and Prop Styling Cathy Cook

This particular recipe was removed at some time from the Magazine and placed in a collection of recipes I had been collecting.  Therefore, I don’t have the month and year to report.   Attached is a copy for your information.


ShirleyAnn Pearman
Recipe Marketing



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