Thank you Barlean’s for sponsoring today’s recipe. There are affiliate links in this post. As always, all opinions are my own!
The Royal Wedding is just a few hours away and what better way to celebrate then with scones! Berry scones with orange glaze to be exact. When I told my husband we would have tea and scones for breakfast the morning of the Royal Wedding he laughed at me. You are either all about the wedding or not. I am and my husband not so much. But he will sit through and listen (and watch) and eat all because he loves me. Let’s face it–deep down in side I’m sure he’s fascinated by it all. I mean let’s face it–we don’t get princesses and princes’ in America! Now we have an American princess! Even more exciting. To commemorate my royal pajama watch party I partnered with my friends at Barlean’s to create a delicious brunch recipe. Scones just scream breakfast and brunch to me. When I host brunch I like to have pastry’s available for my guest upon arrival for them to snack on before I roll out the rest of our brunch whether it be more traditional breakfast dishes with eggs and bacon or leaning more toward lunch with a pasta or fish dish! Scones make for the perfect brunch or even dessert.
These scones are not hard and dry. They are moist and cake-like. The pictures don’t do these beauties justice. They taste so good–and photographing scones is definitely not my strong point! They melt in your mouth. I like to make my scone batter in my stand mixer fitted with a paddle attachment. You can also do this the “old fashion” way in a large bowl with a pastry cutter. There is no right or wrong way when making scones. Whatever works for you. I have little ones so standing a few extra minutes in the kitchen is not ideal. Either way you want pea-size pieces of cold butter in your flour. I also added in Barlean’s Superfruit Blend. I always like to add in a little extra “healthy” into my recipes and I believe that balance is everything! Barlean’s Superfruit Blend is a delicious, all-organic combination of shredded coconut, ground flaxseed and berry powders that are as colorful as they are nutritious. This blend gives a boost of essential Omega-3 (ALA), dietary fiber and antioxidants.
Once your dry mix has pea-size shapes of butter you’ll want to combine the dry with the wet ingredients. If you don’t have an egg on hand it’s okay you can omit it. It’s just going to give you a more cake-like scone. I’ve made scones with or without. I like to use frozen berries for this recipe–they don’t bleed as much and it keeps the dough as cold as possible.
You definitely want a dough scraper to scrape the dough out of the bowl and place on to a floured work surface. This scone dough (like many other recipes) is soft and sticky. You’ll want to flour your hands and work surface. Try not to use a lot of flour but you’ll need enough to keep the dough from sticking. I like to use a Silpat Roul’Pat to roll out my dough. You can form the dough in a circle and cut like a pizza pie or you can use my method and make a rectangle then make four squares and then cut the dough using a bench knife those in half and then twice again. See the photo above as to what I’m trying to explain!
If your hosting a brunch or maybe going to watch the Royal Wedding whip up a batch of my Berry Scones with Orange Glaze!
Berry Scones with Orange Glaze
For the Scones:
- 2 cups All Purpose flour + 1/4 cup for work surface
- 1/2 cup granulated sugar
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Barlean’s Superfruit Blend
- 1 stick salted butter
- 1 tsp vanilla extract
- 1 egg
- 1 cup buttermilk + additional for brushing on
- 12 oz frozen mixed berries
- Optional: Coarse Sugar for topping
For the Glaze:
- 1 medium orange zested and juiced (about 1/4 cup)
- 3/4 cup powdered sugar
- Preheat the oven to 400 degrees Fahrenheit.
- Place the 2 cups all purpose flour, granulated sugar, baking soda, salt, and Barlean’s Superfruit Blend in a stand mixer fitted with a paddle attachement. Give it a quick mix on low for 10 seconds. Then cut a stick of cold butter in half lengthwise and then again so it’s quartered. Dice the butter and place in the mixer. Mix for 1 minute on low or until pea size pieces of butter are formed with the flour. *You can also do this by hand using a pastry cutter.
- Mix in the vanilla extract, egg, and buttermilk until dough is formed. Then add in the frozen mixed berries until incorporated.
- Using a pastry scraper, scrape out the dough on to a flour surfaced. Flour hands and form into a rectangle. Using a bench knife, cut the dough in half lengthwise. Then cut into four equal parts. Cut each square in half–diagonal.
- Place parchment paper on a baking sheet and begin to transfer each doughy scone to the parchment. You will need 3 baking sheets, because the scones will spread. Do not over crowd the pans–6 scones per baking sheet. Brush buttermilk on top of each scone and sprinkle course sugar on top if desired.
- Bake for 15 minutes or until golden brown. Remove from the oven. Let rest for 5 minutes then carefully remove parchment paper to the counter.
- While scones bake zest one orange, and juice. Mix in the powdered sugar until dissolved and glaze is thick. Set to the side. Drizzle on top of scones once cooled and ready to enjoy.