You know when a recipe turns out so well you get lost in the moment, devour every morsel, and when the dust settles, you realize you didn’t take that beauty shot you needed? That’s what happened when I first made these Orange Glazed Blueberry Scones last summer. And then I proceeded to forget each time I made them thereafter.
I suspect not many of you find yourselves in this particular dilemma, unless you work as a recipe developer or are obsessed with taking photos of everything you make (guilty on both counts). Thankfully, I did manage to snap a couple of shots to prove their existence beyond the recipe below.
When I first made them, it was peak blueberry season, and my love of all things lemon-blueberry had begun to feel tired. I needed something new, but didn’t feel the need to entirely re-invent the wheel, as I had with these Apple Fennel Scones, which are a sweet scone that pairs wonderfully with savory dishes (sans the icing).
The glaze on those apple fennel scones are what started the wheels turning about mixing blueberries and oranges. It’s not very revolutionary, but sometimes the obvious is right under our noses, and we need a nudge to see it. So, while the photo I’m sharing above shows the scones unfinished, you can get an idea of what the glaze looks like here.
And, of course, you can leave the glaze off all together. For a morning treat, that’s actually how I prefer them, feeling the glaze lends itself more to enjoying them with afternoon tea.
Another bonus, besides ditching the lemon in favor of orange, is it’s a small batch recipe, making just four scones (or six if you want them mini). I find these smaller yield recipes perfect for my tiny tribe of three. Some baked goods, like this one, are forgiving, and meant to be eaten a day or two later. Scones, though, fall into the must eat within a couple of hours category, for me at least.
Surprisingly, the extra scone never causes an argument over who gets to eat it. Of course, now that I uttered the words, I’m sure we’ll be arm wrestling each other the next time I make them.
Nine Years Ago: Zucchini Muffins, Easy Cheesy Crackers (think homemade Cheez-Its!)
Eight Years Ago: Quick & Easy Risotto, Lemon Poppy Olive Oil Muffins, Racines Chocolate Cake, 20-Minute Marinara Sauce
Seven Years Ago: Traditional Cream Scones, Homemade Whole Grain Mustard, Cheddar Dill Butter
Six Years Ago: Roasted Rhubarb Jam, Parallel Lives
Five Years Ago: Why We Cook (video), The Gift of Nothing
Four Years Ago: 18 Hours in Philly, When I’m Gone (eggs in purgatory)
Three Years Ago: Easy, Homemade Granola Bars, Shredded Cabbage, Apple & Sesame Salad
Two Years Ago: Sparkling Skinny Margarita, Crispy Potato Straws, Sesame Seed Brittle & Strawberry Oatmeal
One Year Ago: Apple Strawberry Cardamom Pie, Sheet Pan Fried Rice, Cherry Berry Pie, Strawberry Rhubarb Hand Pies
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