Blackbery Orange Scones Recipe 455

BLACKBERRY ORANGE SCONES

Steps:

• Sift about 2 cups of flour onto a piece of waxed paper. Measure out 2 1/2 cups into mixing bowl. You want the flour sifted before you measure it.
• Add baking soda, cinnamon, sugar, and orange zest and mix lightly.
• Cut butter into pieces and add to dry mixture. Mix until crumbly.
• Add orange juice and slowly add milk mixing lightly until dough forms a ball.
• Turn ball out onto floured surface and kneed one or two times ONLY.
• Flatten dough and place frozen berries in middle.
• Pull up edges of dough and knead one more time to distribute berries.
• Pat into a circle and cut into 8 wedges.
• Bake at 450 for 12 minutes.
• Let cool on rack.

THE BEST BLACKBERRY SCONES

Steps:

• Preheat oven to 400 degrees.
• Sift all dry ingredients in a large bowl.
• Cut in butter. Before you add the berries - mix in the buttermilk. Add berries.
• Knead to form dough. Form dough into 3-4 inch balls.
• Place on lightly greased cookie sheet and flatten slightly.
• Bake 15 - 20 minutes.
• Remove to rakes to cool. Best served warm.

BLACKBERY ORANGE SCONES RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees. In a mixing bowl, combine the first five ingredients. Cut the cold butter into the dry ingredients with a pastry blender or sturdy fork until it resembles coarse crumbs. Mix the buttermilk, egg, vanilla and orange zest into the dry mixture until almost combined. Stir in the blackberries just until the mixture starts to come together but is still crumbly. Pour mixture onto a floured surfaced, gently knead dough four to five times and shape into an 8-inch disc. The dough may still seem a bit loose but should not be overworked. Cut the disc into eight triangular wedges and place onto a baking sheet lined with a silicone baking mat or parchment paper. Using a pastry brush, lightly brush the top of each scone with milk. Bake for about 15 to 18 minutes, or until the scones are golden brown. After the scones have cooled slightly, enjoy as is or finish with the following orange glaze. Optional Glaze: Mix 2 tablespoons of fresh squeezed orange juice with about 1 cup powdered sugar to combine. Drizzle over slightly warm scones. *It is much easier to work berries into the dough if you freeze the berries before mixing them in. I simply place them in a single layer on a flat plate covered with plastic wrap and place them in the freezer the night before. The frozen berries not only stay more intact when mixing in, but they also help to keep the butter cold, which makes for a flakier scone.