As a dutch oven cook, I can never have too many scone recipes. What makes this recipe from Tyler Florence and the Food Network so good is the sweet, fragrant orange glaze. I halved the original glaze recipe and did not make it in a double boiler as suggested. Instead I made it in a heavy bottomed saucepan, whisking continuously until it thickened. I would suggest removing your scones from your dutch oven before drizzling them with the glaze. In my 10 inch dutch oven the scones baked for a total of 24 minutes with 10 coals in a ring around the base of the oven with 22 on the lid. If you decide to make them with frozen blueberries, add them straight from the freezer to the batter. They are tender and delicious on their own but the buttery marmalade-like glaze makes them downright delectable.
Orange Glazed Blueberry Scones
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup (half stick) chilled, unsalted butter cut into small pieces
3/4 cup buttermilk
1 1/2 cups fresh blueberries
2 tablespoons unsalted butter
1 heaping cup confectioner's sugar
1 orange, juiced and zested
Lightly oil or spray dutch oven.
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; add to flour mixture, mix until just combined.
Carefully fold in blueberries.
Drop large tablespoons of batter into prepared dutch oven.
Bake at 400 degrees for 20-25 minutes or until golden brown.
Allow to cool before applying orange glaze.
To prepare glaze:
Combine butter, confectioners sugar, orange zest and juice in heavy bottomed saucepan.
Cook over medium heat, whisking constantly, until butter and sugar have melted and glaze has thickened.
Allow glaze to cool slightly before brushing or drizzling over scones.
Makes 6 to 12 scones.
|Add heaping tablespoons of batter into well oiled oven