Whenever I stop in at Starbucks, which is not very often, I drool over the scones in the display case. I loved the Maple Oat Scones drizzled with maple icing so much that I came up with my own recipe, because there's no way I'm going to pay $2 for a scone! This recipe for Scones is basically an English recipe, except that we don't usually put icing onto of them and the liquid is usually milk not buttermilk.
I love to bake with buttermilk and usually have a bottle in the fridge, but if you don't have any, you can use plain yogurt thinned down with a little milk. So when I across this Martha Stewart recipe, I was quite excited. As usual, I substituted some of the flour for wholewheat and you can use frozen or dried berries if you don't have fresh. I also jazzed it up a little with some citrus - I happened to have some Tangelos in my fruit bowl, but you can use orange or lemon. There's not very much sugar in the dough, so I think it's OK to drizzle the top with icing. Take them along to your next coffee hour and your friends will be asking for the recipe - they're really that good! Thank you Martha.....
Blueberry Scones with Tangelo Glaze (Makes 12)
Ingredients:
1 1/2 cups all purpose flour
1/2 cup wholewheat flour
2 1/2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon grated zest of tangelo, orange or lemon
5 tablespoons cold butter, cut into dice
1/2 cup buttermilk
1 large egg
1 cup blueberries, fresh or frozen
Tangelo glaze: 1/2 cup confectioner's sugar and 1 tablespoon tangelo juice mixed to a coating consistency.
Directions:
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together the dry ingredients - flour, baking powder, sugar and salt.
- Add the cut up butter and rub in until the the butter resembles large peas. Don't rub it in too much, the pieces of butter makes the dough flaky.
- Stir in the zest of your tangelo, orange or lemon.
- Toss in the blueberries. Whisk the egg into the buttermilk and add to the mixture.
- Stir together with a fork until it forms a dough. Dump it out onto a clean work surface dusted with extra flour. Knead the dough about 3 or 4 times but no more ( too much kneading will make the scones hard).
- Form the dough into a ball, then roll out into a circle, about 8 inches in diameter. Use more flour to stop the dough sticking. Cut into 10 or 12 triangles. You can also cut into circles using a cookie cutter or glass.
- Transfer the triangles to a greased baking sheet and brush with beaten egg or buttermilk.
- Bake in preheated oven for 20 - 25 minutes or until golden brown.
- Cool on wire rack.
- Drizzle with Tangelo glaze if desired and allow to set.
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