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Blueberry Scones

March 6, 2011

I have been craving blueberries for a while and i have no idea why. I’ve also been craving scones, so why not combine the two and quit craving. I’ve never made scones before, so it was a whole new adventure. I’m not familiar with the actual process of baking them, so i crossed my fingers hoping that the end product would come out the way it should. And they did. I like mine a little doughy and was really happy they came out soft and pillowy with a slight chewy doughness to them in the middle, but with a little crisp on the outside. As the blueberries baked inside the dough, some of the juice released and gave the scones a little bit of a blue swirl. They were really pretty!
I also picked up some blood orange juice at Dean and Delucca near my job, and poured a blood orange glaze over the tops of them, which added some tartness. I love blood orange in everything, and it pairs well with blueberry.
I served them with a black tea and clotted cream. Mmmmmm.

Blueberry Scones
adapted from Baking Bites
2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled
1/2 cup milk
1 tbsp lemon zest
2/3 cup frozen blueberries

Preheat oven to 400F. Line a baking sheet with a silpat or parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into 6-8 chunks and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea.
Add in milk, and lemon zest and stir until dough comes together. If dough is too wet, add an additional tablespoon of flour to the dough.
Either keeping the dough in your mixing bowl, or turning it out onto a lightly floured surface, knead dough for about 1 minute. Flatten dough and add blueberries. Knead gently for 30-60 seconds to distribute them. Round the dough into a ball and flatten to about 3/4-inch thick. Use a knife to divide each disc into quarters and place scones on prepared baking sheet.
Bake for 17-20, until scones are golden brown.

Blood Orange Glaze (optional)
1 tbsp blood orange juice
1/2 cup confectioners’ sugar

Whisk glaze ingredients together until smooth, then drizzle over still-warm scones before serving.

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