Blueberry Orange Essence Scones Recipes

BLUEBERRY ORANGE SCONES

Steps:

• In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and orange juice just until moistened. Gently fold in blueberries. , Turn onto a floured surface; gently knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a baking sheet coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Serve warm.

BLUEBERRY ORANGE SCONES

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest.
• Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs. You may also use a food processor.
• In a separate bowl or jug, whisk together the egg, heavy cream, and vanilla until combined. Add to the flour mixture and gently mix in to form a soft dough. Do not overmix. Gently fold in the blueberries.
• Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Transfer to the prepared baking tray, cut into 8 wedges, and pull the triangles slightly away from one another.
• Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.
• Whisk together the icing sugar, and orange juice until smooth and slightly runny. Add more juice if the glaze is too thick, or more icing sugar if too runny. Drizzle over warm or room temperature scones, and enjoy!

ORANGE GLAZED BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• 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, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
• Bake for 15 to 20 minutes until brown. Cool before applying the orange glaze.
• To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

BLUEBERRY & ORANGE ESSENCE SCONES

Steps:

• Preheat oven to 400 degrees. Using a Food Processor add, Flour, Uncooked Quick Oats, Baking Powder, Baking Soda, Salt, cubed cold butter, Nutmeg and Sugar. Pulse until butter is combined and looks coarse. If you don't have a food processor, that's OK, simply combine the above ingredients using a fork or pastry cutter until the mixture resembles coarse cornmeal.
• If using a food processor, pour the coarse dry ingredients in a large bowl and create a well. For those not using a food processor, simply leave the dry ingredients in the same bowl, creating a well. Pour milk, lightly whisked egg and egg white and mix quickly with your hands until well combined. This will be pretty sticky. Add Raisins, Blueberries and Orange Zest and fold into the sticky mixture.
• With clean hands, Sprinkle additional oats and sugar on a clean counter top and spread the scone mixture on the dusted counter. This will help relieve some of the stickiness. Also, keeping your hands wet while working with the dough works just a well.
• Flatten the dough mixture with your hands to about 1/2 inch thick and cut out 1/2 inch circles until all the dough is used.
• Take a Knife and cut the circles in half.
• Lightly spray a baking pan with non-stick cooking spray. Place these uncooked scone halves on the pan. Brush with egg wash and bake for 15 minutes or until the scones look puffy and golden brown.
• Pull out and cool the scones on cooling racks. Once Completely cooled, take the halves and cut them once more at an angle. These should resemble small triangle servings.
• Quick Tips: If using fresh or thawed blueberries, be aware of the amount of moisture. They will produce more of a wet and sticky dough mixture, to accommodate to this simply sprinkle more oats/sugar on the board when preparing the circle cut outs. Use the top of a cup or a circle cookie cutter to assist with perfect circle cut outs. Enjoy by them selves or with Hot Tea or with Coffee.

ORANGE GLAZED BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• 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, and then add to the flour mixture.
• Mix just to incorporate, do not overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
• Fold the blueberries into batter, being careful not to bruise.
• Drop large tablespoons of batter on an ungreased cookie sheet.
• Bake for 15 to 20 minutes until brown.
• Cool before applying orange glaze.
• To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler.
• Cook until butter and sugar are melted and mixture has thickened.
• Remove from heat and beat until smooth and slightly cool.
• Drizzle or brush on top of scones and let glaze get hazy and hardened.

BLUEBERRY ORANGE SCONES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs.
• Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough.
• Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet.
• Bake in the preheated oven until golden, about 15 minutes.