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)
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
1/2 cup blackberry jam
3 tablespoons unsalted butter
1 cup powdered sugar
water or orange juice, if needed
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.
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