Blueberry Orange Marmalade Scones
Fluffy, crumbly scones with delicious notes of blueberry and citrus.
Servings: 16 Scones
Ingredients
- 2½ cups Flour all-purpose
- 1 Tbsp Baking powder
- ½ tsp Salt
- 2 Tbsp Sugar
- 7 Tbsp Butter cold, salted
- 1 cup Heavy cream
- ¼ cup Orange marmalade
- ½ tsp Orange zest
- 1 cup Blueberries
- 1 Egg
- ½ cup Powder sugar
- 3 tsp Orange juice
Instructions
- Sift together flour, baking powder, salt, and sugar into a mixing bowl. Cut the cold salted butter into 1/2-inch cubes and add them to the mixing bowl. Use a pastry cutter, mixer, or your hands, mix the butter with the dry ingredients until crumbly. If using a mixer, mix on the lowest setting.
- Add heavy cream to the bowl and mix until a dough is formed. Do not overmix the dough as overmixing will make the scones tough and dry. To the dough, add orange marmalade and orange zest until just mixed. Lastly, add fresh or frozen blueberries to the dough and gently fold in the berries. Chill the dough in the fridge for 30 minutes.
- Put the dough on a floured surface and sprinkle extra flour on top. Roll the dough until it is about 6 in x 12 in and 1/2 in thick. Cut the dough into 3-inch squares, then cut each square in half diagonally into triangles.
- Place the scones 2 inches apart on baking sheets lined with parchment paper. Break one egg into a bowl and stir it to make an egg wash. Brush the scones with the egg wash. Preheat the oven to 350ºF and bake the scones for 20 to 25 minutes until they are golden-brown. Take them out of the oven and let them cool.
- To make the orange glaze, stir powdered sugar and orange juice in a bowl until all the sugar is dissolved. Once the scones are completely cool, drizzle the glaze over the scones.
Notes
- When mixing the dough, there should be small clumps of butter spread throughout to give the scones the right consistency.
- Patience is important when glazing the scones; if they are at all warm, the glaze won't properly adhere to the scones.
- These blueberry orange marmalade scones can be stored in an air-tight container for 2-3 days at room temperature.
- The uncooked, triangle shaped, scone dough can be kept in a freezer for up to 3 months. Bake them straight from frozen when ready to be enjoyed. Just add 3 extra minutes to the baking time.