Blueberry Orange Soda Pinky Surprise Recipes

ORANGE BLUEBERRY IRISH SODA BREAD SCONES

Steps:

• Preheat oven to 375°F.
• In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and salt. Mix to combine.
• With the mixer running on low, add the butter one tablespoon at a time. Allow each addition of butter to mix in for 30 seconds before adding the next. Once all the butter is added, the mixture should look like coarse sand.
• Turn the mixer off and combine the wet ingredients. Whisk the buttermilk, vanilla, egg, orange zest, orange juice, and orange blossom water to combine. Pour the wet ingredients into the dry and mix until moistened and shaggy, about 1 minute.
• Place dough on a well-floured board and knead until smooth. Pat into a roughly 16-inch circle. Pour blueberries on top and press in. Fold dough over on itself, kneading the blueberries into the dough. Press into a 12-inch circle. Cut into 8 equal wedges and set on a parchment-lined baking sheet.
• Bake in the preheated oven until golden, 20-25 minutes. While baking, prepare the glaze.
• Once the scones are baked, remove them from the oven and cool for 5 minutes on the baking pan. Then transfer to a cooling rack. Glaze the scones while slightly warm.
• In a large bowl, sift the powdered sugar. Add the orange zest and juice. Whisk until smooth, adding more orange juice for a thinner glaze and more sugar for a thicker glaze.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

ORANGE BLUEBERRY MUFFIN TOPS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment.
• Cream together the butter and granulated sugar in an electric mixer. Add the egg and beat well. Set aside 1 tablespoon of the flour for the blueberries, then add the remaining flour to the butter mixture and mix until combined.
• In a separate bowl, dissolve the baking soda in the buttermilk. Add the buttermilk mixture to the batter along with the orange zest and mix well.
• Toss the reserved 1 tablespoon flour with the blueberries in a bowl. Using a spatula, fold the blueberry mixture into the batter until combined.
• Use a standard ice cream scoop (1/4 cup) to scoop out the dough onto the lined baking sheets, spacing the scoops 2 to 3 inches apart. Bake until lightly browned, about 11 minutes. Transfer the muffin tops to a rack set over a baking sheet to cool completely.
• In a small bowl, combine the confectioners' sugar and orange juice and mix well. Drizzle the glaze over the cooled muffin tops and let set.