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Add a photoRaciónes: 12
Ingredientes
- 2 c. unbleached flour plus
- Â Â more for rolling berries
- 1 Tbsp. baking pwdr
- 1 tsp salt
- 1/3 c. sugar
- 1/4 c. unsalted butter chilled, and
- Â Â cut into chunks
- 3/4 c. buttermilk or possibly cream
- 1 x egg
- 1 pt fresh blueberries
- 2 Tbsp. unsalted butter
- 2 c. powdered sugar sifted
- 2 x oranges juiced and zested
Direcciones
- Preheat oven to 400 degrees.
- In a large bowl, sift together flour, baking pwdr, salt and sugar; mix thoroughly. Cut in butter using 2 forks or possibly a pastry blender. The butter pcs should be coated with flour and resemble crumbs.
- In another bowl, mix buttermilk and egg together, and then add in to the flour mix. 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 Tbsp. of batter on an ungreased cookie sheet. Bake for 15 to 20 min till brown. Cold before applying orange glaze.
- To prepare Orange Glaze: Combine butter, sugar, orange zest, and juice over a double boiler. Cook till butter and sugar are melted and mix has thickened. Remove from heat and beat till smooth and slightly cold. Drizzle or possibly brush on top of scones and let glaze get hazy and hardened.
- This recipe yields 6 to 12 scones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 12 servings | |
| Calories 257 | |
| Calories from Fat 58 | 23% |
| Total Fat 6.58g | 8% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 531mg | 22% |
| Potassium 99mg | 3% |
| Total Carbs 47.02g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 29.49g | 20% |
| Protein 3.45g | 6% |
