Orange Glazed Blueberry Scones

Scones. They're a little like muffins, but not as moist and often with fewer calories. I've been looking for a good scone recipe and found this on the Food Network. The recipe came from Tyler Florence and was shown on his program called "Chicken & Dumplings/Scones not Stones". These scones are flavorful and the orange glaze really kicks it up a notch. Try making some for a lazy weekend afternoon.

Scones:

2 cups unbleached flour, plus more for berry rolling 
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 egg
1 pint fresh blueberries

Preheat oven to 400. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in the butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do not 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 tablespoons of batter on an ungreased cookie sheet. Bake for 15 to 20 minutes until brown. Cool before applying glaze.

Orange Glaze: 

2 tablespoons unsalted butter 
2 cups powdered sugar, sifted 
2 oranges, juiced and zested 

Combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze harden.