Saturday, June 18, 2016

Orange Glazed Blueberry Scones


     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 egg
1 1/2 cups fresh blueberries
Orange Glaze:
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

Bake at 400 degrees for 20-25 minutes

Allow to cool then drizzle with orange glaze
Truly scrumptious

6 comments:

  1. Hi Kathy, thanks for stopping by, the orange glaze really makes these scones something special, Liddy

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  2. As my wife is a scone aficionado, attacking this recipe while blueberries are fresh and cheap was a no-brainer. I sacrificed my last orange from our Navel tree for the glaze. A worthy sacrifice! Following your instructions, I baked the scones in a 10" Dutch oven. The results were, according to my wife, spectacular. Thanks, Liddy, for another simple yet wonderful recipe.
    P.S.(I await your cookbook 'Dutch Oven Wonders' on Amazon)

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    1. Awww Frenchy, you are too kind, thank you for the nice comment and for the recipe review. I am very happy to know you and your family enjoyed the recipe, must be great to be able to pick oranges right from the tree. Take good care, Liddy

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  3. In your recipes, when you say "prepared oven," does that simply mean a greased oven or a preheated one?

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    Replies
    1. It means well oiled or greased, thanks for stopping by! Liddy

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