Orange Glazed Blueberry Scones

Lately I have been trying out several new breakfast recipes and have come across some real winners. This scone recipe is my favorite! Ok, ok, so they look like muffins but trust me, they are scones. I was having a little trouble getting the scones to stick together and look pretty when my 2 year old held up a muffin tin and said, "How 'bout this one?" I looked at the mess I was making then at the muffin tin and said, "Brynlee, you are a genious!" It simplified the process and of course didn't diminish the taste one bit. The blueberry orange flavor combined with the tender flakiness of the scone will keep you going back for more!







Orange Glazed Blueberry Sconesfrom Tyler Florence via food network


Ingredients
2 cups unbleached flour, plus more for rolling berries
1 TBSP baking powder
1/2 tsp salt
2 TBSP sugar
5 TBSP unsalted butter, chilled and cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 pint fresh blueberries
Orange Glaze
1/2 cup freshly squeezed orange juice
2 cups confectioners' sugar, sifted
1 orange, zest finely grated
1 TBSP unsalted butter
Directions
Preheat the oven to 400 degrees. F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just ot incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 2 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to make the the classic triangle shape. Place the scones on an ungreased cookie sheet (Or, fill muffin tins with the dough and press down lightly). Brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple glaze in a double boiler but it's even simpler to zap it in the microwave. Mix the orange juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the orange zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. let it set a minute before serving.