Dried Blueberry-Orange Breakfast Scones - NBC Connecticut
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Taste of Today Recipes

Dried Blueberry-Orange Breakfast Scones

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    Dried Blueberry-Orange Breakfast Scones

    Chef Jamie Roraback makes dried blueberry-orange breakfast scones.

    (Published Sunday, May 20, 2018)


    • 2 cups all purpose flour
    • 1 tbsp. granulated sugar
    • 1 1/2 tsp.baking powder
    • 1/2 tsp. baking soda
    • 1/2 tsp. salt
    • 1 tbsp. grated orange zest
    • 4 tbsp. butter - cold, cut into pieces
    • 1/2 cup dried blueberries
    • 3/4 Cup half and half
    • 1 egg yolk
    • As needed egg wash and Sugar in the Raw

    Preheat oven to 375°F. Sift the first 5 dry ingredients into a bowl. Add the orange zest and butter. Use hands or pastry cutter and break up the butter until it’s the size of small peas. Stir in the dried blueberrries. Combine the half and half and egg yolk and whisk until smooth. Add the liquid to the dry ingredients. Evenly and gently mix with a rubber scraper. Divide into two portions onto a floured surface. Round and flatten each portion into a disc shape about 3/4" thick. Brush with an egg wash made of 1 egg and 2 tbsp. of milk. Sprinkle the top with coarse sugar or Sugar in the Raw. Cut into pie shaped wedges and place on cookie sheet allowing space between. Bake for about 15 minutes or until light golden and baked through. Enjoy! Makes about 12 scones.

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