Blueberry & Sweet Orange Pecan Scones
Our Sweet Orange Pecans paired with blueberries is a delicious start to your morning with these scones. Prepare the batter the night before and bake in the morning to impress your family, friends, or colleagues.
Ingredients
For the scones,
2 ½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, cold, cut into slices
½ cup heavy whipping cream
1 egg, large
1 ½ teaspoon vanilla extract
1 orange, zested and juiced
1 cup blueberries, fresh
1 small bag (3.75 oz) of Sweet Orange Pecans
For the glaze,
1 orange, zested and juiced
1 cup powdered sugar
1-2 tablespoons milk
Directions
For the scones,
Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix together the flour, sugar, baking powder and salt. Add the cold butter slices, use either a pastry cutter, fork or two knives to cut in the butter until there are small pea-size clumps of butter and flour.
In medium bowl, whisk the heavy whipping cream, egg, vanilla extract, orange zest and juice until combined. Add the wet ingredients to the dry ingredients and stir until combined. Be careful not to over mix.
Add the blueberries and Sweet Orange Pecans, stirring them in until just combined.
Take the dough and place it on a lightly floured surface area, working it into a ball. Flatten the dough out into a 7-inch circle then cut into 8 equally sized triangles. Place the scones on the previously prepared baking sheet, leaving room between them.
Chill the scones for 5-10 minutes in the freezer. Once the scones have been chilled, brush the top of each scone with some heavy whipping cream.
Bake for 18-22 minutes or until the tops of the scones are slightly browned.
Cool completely before adding the glaze.
For the glaze,
In a medium bowl, whisk the powdered sugar, orange zest and juice and milk until well combined. Adjust the amount of milk you add based on your consistency preference; if the glaze is too thick, add a little more milk to thin it out, if the glaze is too thin, add more powdered sugar to thicken it.
Top the scones with the glaze after they have cooled and allow it to harder for approximately 10-15 minutes and then serve.
Enjoy!
