Blueberry Orange Scones

Lately, Katie has been taking a stronger interest in spending some time in the kitchen. Since I am the chef of the house, she has taken on the role of baker. Over the last few months she’s tried her hand at everything from macaroons to muffins to bread to almond crescent cookies. I gotta say, it’s pretty nice having freshly baked goods in the house. Thank god I run so much.

I’m a sucker for scones, especially when paired with a good strong coffee. And these, my friends, are damn near perfect. Now, unlike a lot of recipes I post, they aren’t overly healthy, but who cares. Cheat a little, will ya? The following is Katie’s fantastic blueberry orange scone recipe. Someone put on a pot of coffee.


Blueberry Orange Scones
2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1 tsp kosher salt
1/2 cup cold grated butter (unsalted)
1/2 cup heavy cream
1 egg
Zest of one large orange
1 cup blueberries

I tend to struggle a bit with baking. It’s so different from cooking. Everything is so exact and precise. And flour seems to end up everywhere. What a mess. Oh well, these are worth it. Preheat that oven of yours to 400F to get started.

In a large bowl, use an electric mixer on a low speed to combine the flour, sugar, baking powder, orange zest and salt. Add in the grated butter and continue to mix on low. In a small bowl, whisk the egg together with the cream. Slowly pour the egg and cream mixture into  to the dry ingredients, while mixing on slow until blended, but still lumpy. Finally, add in your blueberries and mix once more on slow until well combined.

Transfer your dough to a well-floured surface. Knead the dough thoroughly with your hands until smooth. Using your hands, or a rolling pin, form the dough into a rectangle, about 3/4 inch thick.

Cut the dough into three equal columns, and then once lengthwise down the middle giving you 6 equal squares. Then, cut each of those squares in half diagonally, giving you 12 equal triangles.

Transfer the triangles onto a parchment paper lined baking sheet and bake for 20-23 minutes, until the tops are slightly browned and they are firm to touch.

There you have it – damn good blueberry orange scones! Enjoy.


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