BLACKBERRY ORANGE SCONES

---

---

I woke up the other day craving scones. And not just any scones, I wanted ones filled with fresh berries with a nice sugary glaze on top. It was so specific that I knew I had to make them myself. These Blackberry Orange Scone were exactly what I had hoped for. Buttery, sweet, rich and bursting with juicy blackberries. I also love that vibrant Blackberry Glaze that reminds me of the glaze on a doughnut. Doesn't that sound lovely? These are not delicate tea scones. They are bright, bold and will make your day right. I love having one with a cup of coffee.

Scones often have a reputation for being dry and crumbly but this recipe will change all of that. Here are a few things to keep in mind when baking scones to ensure a tender, delicious crumb.

• Use frozen butter and grate it directly into your dry ingredients. Simply toss the grated butter pieces in and this ensures your won't overwork the dough.

• Which brings us to a very important tip. Mix with a light touch. If you overwork the dough, the end result will be tough scones.

• Press and pat the dough together into a disc. There is no need to roll it out.

• Buttermilk gives a nice bright tangy flavor and tender crumb.

• Chill the cut dough before baking in the oven. It will help keep their shape and get those corners nice and crisp.

---

---

BLACKBERRY ORANGE SCONES

(Makes 8 scones)

INGREDIENTS

• 3 1/2 cups all-purpose flour

• 1 cup sugar

• 1 Tablespoon baking powder

• 2 teaspoons baking soda

• 1/4 teaspoon salt

• 1 cup fresh blackberries

• 1 cup buttermilk, cold

• 2 sticks unsalted butter, frozen

• 2 teaspoons vanilla

• 1 tablespoon orange zest

(BLACKBERRY GLAZE)

• 1/2 cup blackberry jam

• 3 tablespoons unsalted butter

• 1 cup powdered sugar

• water or orange juice, if needed

METHOD

• Preheat oven to 375 degree.

• Sift the all-purpose flour, baking powder, baking soda into a large mixing bowl.

• Add the orange zest, sugar and salt and mix all the dry ingredients together.

• Unwrap the frozen butter and coat the outside with the flour mixture (this will make grating easier)

• Using the large side of your grater, grate the frozen butter over the dry ingredients.

• With a wooden spoon or your hands, gently mix the butter into the flour mixture until its evenly coated, then stir in the blackberries.

• Add the buttermilk and gently mix just until the dough comes together

• Turn the dough out onto a lightly floured board and press the shaggy dough into a round disc.

• With a sharp knife, cut the dough into 8 equal wedges and chill for 15 minutes.

• Place the scones onto a parchment lined sheet pan and bake for 25-30 minutes until golden brown.

• While the scones are baking, prepare the glaze by heating the blackberry jam in a small pot over medium heat. Whisk in butter until smooth. Remove from heat and whisk in the powdered sugar. If it is too thick add a teaspoon or more of water or orange juice to thin it out.

• Drizzle the glaze over the scones when they come out of the oven. Cool for 10-15 minutes and serve warm.

TIPS

• These scones are equally delicious with blueberries and raspberries.

• Use frozen, defrosted berries instead of fresh

• Store leftover scones in a well sealed container for up to 2 days

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop

---