Blueberry orange scones with orange drizzle. Instant mouth watering. This is the second recipe in our Easter brunch series and I’m so excited because these are the most amazing, moist, deliciously-sweet scones ever! Your friends and family will be in awe. For those of you that follow me on Instagram, you already know that I had a bit of a blooper with my first attempt making these. See picture below for laughable results.
It was an embarrassing endeavor, but I’m glad it happened. Why? Because I’m going to walk you through exactly what I did wrong! We’re going to work step-by-step through four rules to see how I went from that horrendous excuse for a scone, to this beautiful, tall treat.
I’ll level-set first by admitting that baking is not really “my thing.” I always joke that cooking is an art and baking is a science, but it’s true! When I cook outside of the blog, I typically just taste my way through a recipe. It’s not uncommon for the measuring spoons to stay in the drawer. With baking there are so many different variables! For example, if you use warm water (or even room temperature) instead of cold water in a pie crust, you will get two VERY different results. Baking is finicky, but it’s worth it when you get it right. Follow this recipe exactly, and you’ll be able to scoff at those short, dry biscuits you see in coffee shops. Let’s get started.
Measure your flour correctly. Taking your measurement cup and scooping up flour is incorrect, and is probably giving you too much flour. This is because you are essentially packing your flour into the cup. I assume your flour is sitting on your counter top or in a pantry, so start by loosening your flour with a spoon. To get the correct amount, you need to spoon the flour into a dry measuring cup. Keep filling the cup until it is mounding over the top and then take the dull side of the knife to level it off. Do not shake the cup or pack it down.
Use COLD butter. I cannot stress this enough! Using cold butter allows your butter to melt in the oven. When it melts in the oven it creates little pockets that separate the flour. The little air pockets are how you create a tall, flaky scone. I use the Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades, Medium Size as my preferred method of cutting the butter into the flour. You can use your hands, as some do, but I hesitate to do that as you could melt the butter in your hands if you take too long. Every recipe says that the butter and flour should resemble “coarse meal” when you’re done, but I have never seen coarse meal in my life. I like to think of them as little pea pearls 😉
As a friend pointed out to me after my latest failure, I had “too much leavener and not enough flour for fat content.” This is why my scones turned into giant blobs on my baking sheet. What this means, is that I had too much baking soda, and too little flour for all the cream I put in. There was not enough flour to hold all the liquid and they expanded. I knew before I even put the first scones in the oven that something was wrong. Your dough should come out of your mixing bowl fairly easily, and it should not be incredibly sticky. After you form your dough, it should be easy to carefully cut through. If your dough is too wet, it will stick to the knife. Fear not, I took the liberty of messing up for all of us so that if you follow this recipe exactly you won’t have that problem!
-Side note: she also said that you can freeze your dough before baking for great results. I haven’t tried this yet because, well…Hi, my name’s Alicia Mizik and I lack patience, but considering she’s a professional baker I trust it.
My final rule is, don’t overwork your dough. Gently fold in your wet ingredients, and last, your blueberries. Your dough could get too warm and start melting the butter if you overwork it. It could also start breaking down your gluten. When your ingredients are combined, stop mixing.
That’s all I have! These scones are perfect to serve for your Easter brunch. The sweet orange glaze and the blueberries are absolutely irresistible, but you can use this recipe for a lot of different variations. Lemon blueberry, just blueberry, cranberry and orange, etc. Let me know what you come up with! I always thought of myself as a muffin fan, but with these I’ve officially crossed over to the dark side. TEAM SCONE.
- FOR THE SCONE
- 2 cups flour measured correctly (see Rule #1)
- ½ cup sugar
- 2½ tsp baking powder
- ½ tsp salt
- zest or one orange
- ½ cup of cold butter
- ½ cup of half n half
- 1 large egg
- 1 tsp vanilla extract
- 1 cup blueberries
- FOR THE GLAZE
- 1 cup powdered sugar
- 3 tbsp fresh squeezed orange juice
- Preheat oven to 400 degrees
- Butter a large baking pan and set aside. (You can also use parchment paper, I like the way the butter crusts a little on the bottom.)
- In a large bowl, whisk flour, sugar, baking powder, salt, and orange zest together
- Place the stick of butter in the flour mixture and use a pastry blender to cut in the butter until it coarse meal or pea pearls
- In a small bow, whisk together half n half, egg, and vanilla
- Slowly add your wet ingredients to the flour mix, targeting dry spots, and use a rubber spatula to combine together until everything is moist but not wet
- Careful not to overwork the dough, carefully add and fold in your blueberries
- Transfer your dough to a flour coated surface and press out to about 8 inches
- Using a sharp knife, cut your dough into 8 triangles
- Place scones on your prepared baking sheet and bake for 20 minutes
- Make the glaze while your scones are cooking by whisking together your powdered sugar and orange juice
- When your scones come out, use a spoon to glaze them and serve immediately for best results