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Enjoy this recipe from Fresh from the Farmstand Cookbook.
Submitted by: Debbie Miller from Springfield, OH
2 c. plus 2 T. all-purpose flour, divided
1 T. baking powder
1 t. salt
1/3 c. sugar
1/2 c. chilled butter, diced
3/4 c. buttermilk
1 egg, beaten
2 c. blueberries
Orange Glaze:
2 T. butter, diced
2 c. powdered sugar
3 to 4 T. orange juice
In a large bowl, sift together 2 cups flour, baking powder, salt and sugar; mix well. Cut in butter with a fork until crumbs form. In a separate bowl, whisk together buttermilk and egg; add to flour mixture. Mix just to incorporate without overworking the dough. In another bowl, toss berries in remaining flour; gently fold berries into batter. Drop large tablespoons of batter onto ungreased baking sheets. Bake at 400 degrees for 15 to 20 minutes, until golden. Cool scones on a wire rack. Prepare Orange Glaze: In a double boiler, combine butter, sugar and enough juice for desired consistency. Cook and stir until thickened; remove from heat. Beat until smooth and slightly cooled Drizzle or brush Orange Glaze over scones. Let stand until glaze becomes hazy and hardened. Makes 1/2 to one dozen scones. | |
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In a large bowl, sift together 2 cups flour, baking powder, salt and sugar; mix well. Cut in butter with a fork until crumbs form. In a separate bowl, whisk together buttermilk and egg; add to flour mixture. Mix just to incorporate without overworking the dough. In another bowl, toss berries in remaining flour; gently fold berries into batter. Drop large tablespoons of batter onto ungreased baking sheets. Bake at 400 degrees for 15 to 20 minutes, until golden. Cool scones on a wire rack. Prepare Orange Glaze: In a double boiler, combine butter, sugar and enough juice for desired consistency. Cook and stir until thickened; remove from heat. Beat until smooth and slightly cooled Drizzle or brush Orange Glaze over scones. Let stand until glaze becomes hazy and hardened. Makes 1/2 to one dozen scones. |
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