Now that LAUSD is out of session– yay summer– and I have a fairly regular working schedule that’s keeping me busy, yet open enough to do anything and everything in the mornings and afternoons, I decided instead of eating a very late lunch (after 3pm), I’d instead have a decent tea to hold me over till dinner.
I know 3 pm is also too late for a “traditional” tea, but I’m at work during the regular hours. An hour late won’t hurt, right? I love tea, I love clotted cream, jam, cookies and scones so why not? Firstly, I need scones. The ones in this post were a little dry, partly because of the oven temperature, however, the second batch was a lot better. Below is the adjusted temperature for the lovely muffins. Note that I also subbed in orange zest for lemon, and omitted the use of the glaze. I really don’t need it in presence of syrup and clotted cream. That’s enough calories for me, thank you.
Strictly Based on The Messy Baker scones.
Blueberry Orange Scones
- 2½ cups white whole wheat flour
- ⅓ cup sugar
- ¼ tsp. baking soda
- 2 tbs. baking powder
- ½ tsp. kosher salt
- ¼ cup unsalted butter, cold and cut into cubes
- 1¼ cups fat-free buttermilk
- ¼ cup Greek yogurt
- 1 egg
- ½ tsp. vanilla extract
- 2 tsp. lemon zest
- 1 cup frozen or fresh blueberries (do not thaw frozen blueberries)
- 1 cup powdered sugar
- 1 tsp. lemon zest
- 3½ tbs. lemon juice
Preheat oven to 375 degrees F. Line a baking sheet with parchment.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Using a pastry cutter or fork, cut the butter into the flour until it resembles very coarse sand (the mixture will still be a bit dry).
In a small bowl, whisk together buttermilk, Greek yogurt, egg, vanilla extract, and lemon zest.
Using a rubber spatula, gently stir the buttermilk mixture into the flour mixture. Gently fold in the blueberries. Scoop the mixture onto the prepared baking sheet using a large ice cream scoop.
Bake for 25-30 minutes, or until the top of the scones are golden brown. Allow to cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
Drizzle the glaze onto the slightly warm scones or slice open and serve with clotted cream, jam, and or syrup or honey.