Orange Glazed Blueberry Scones

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I made these for an "afternoon tea" on Valentine's day, and my fiancee could not stop eating them! They were so easy and so delicious. I used buttermilk since I also made buttermilk pancakes that morning and the scones were soft and had a great texture. My only complaint is that the glaze did not harden as the recipe said it would. I made 8 large scones (1/3 c. batter each and halved the glaze recipe. Most of the glaze dripped off, so I think either less OJ or more powdered sugar would have fixed it. It tasted great, it was just sticky.

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Very moist and tastes great. Will make them again for sure!

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Pros:
1 Super easy to make
2 Can use frozen blueberries

Cons:
1 My biggest complaint is that the texture is like a drop biscuit than a scone. With a very light touch, this other scone recipe produces a much better texture (Tyler's recipe at: http://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe/index.html. In this recipe I used the buttermilk and not the cream. I think even with the cream, it is more a thick batter than a dough. The higher fat content and dryer dough in the other recipe make the texture better.
2 I prefer a lemon glaze to orange as is less cloying. The amount of glaze in the recipe would be enough for a triple batch of scones unless you like a very thick glaze and even then it would be enough for a double batch.

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I've been making these scones for years, and I just keep coming back to them. They're delicious! For the holidays, substitute 1/2 bag cranberries for the blueberries - a tart, fantastic alternative. I agree with the reviewer who said not to skip the glaze. It's essential to the overall taste of the scones. WIthout the glaze, the scones are a little salty, but the sweetness of the glaze really balances that salt and brings it all into delicious agreement.

This year, I made the scones ahead and froze them (I use Williams-Sonoma's mini scone pan. I popped them out of the pan and gave them to friends, with a bit of the glaze, as gifts. Simply bake from frozen at 350F for 22-26 minutes. So, so good with coffee or tea for a civilized breakfast!

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super easy, very moist, quick. made them with frozen blueberries...and sugar, buttermilk, and butter infused with lemon (becuase we are lame college students and don't own a zester. YUUUUUMMMMM almost ate the whole batch in one sitting

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I made it yesterday and they were amazing. I idid't have any oranges so I used lemons. I will keep on using this recipe

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These were easy and quick to make. Used frozen blueberries and they were still fabulous. Make sure the batter is super wet and just barely come together.

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Used milk last time, but going forward I will try buttermilk which will add moist.
Having a wet batter and letting it stage for 10 to 15 minutes before scooping with an ice cream scoop. Then increasing the butter contain might help 6tsp instead of 4tsp of butter. Just some ideas. My kids loved the Orange glaze. Not sweet enough will increase by 2-3 tbsp too.

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I made these for brunch, and my guests loved them. I have a couple of criticisms of the recipe, but other than that, they came out moist and crumbly and delicious.

- 1 pint of blueberries is too much for how much dough this makes. Use 1/2 pint to be more realistic.

- Folding the blueberries into the dough without bruising them is harder than it sounds. What I ended up doing was making dough balls and putting indentations in them with my finger. I then placed blueberries in the indentations and pinched the dough around them to cover them up.

- You don't need as much glaze as it calls for. You could halve the recipe and use only 1 orange and still have plenty of glaze.

Definitely don't skip the glazing step, because I think the orange really brings it all together. These are wonderful for entertaining.

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I tried these, exactly as written, using the cream option (which I had on hand. They came out WAAAY too crumbly and dry. I'm going back to my standby family scone recipe.