Easter might look a little different this year, but that doesn’t mean brunch doesn’t go on! These Blueberry Citrus Scones will be the perfect addition!
Happy Monday, everyone! I hope you all had a fantastic weekend full of sun and fun! Even though we’re still social distancing, we had a lovely time having backyard picnics and taking long walks. We’re taking as much advantage of having this forced time together as possible and I can truly say that we’ve made the best out of the situation. Want another highlight? These Blueberry Citrus Scones, for sure.
To be honest, I’m feeling slightly bummed at the moment. Aside from the usual Corona Virus news, this weekend is Easter. Easter is definitely in my top three holidays, so it feels pretty disheartening that I won’t be able to see my family. It’s always a tradition for me to hunt easter eggs (yes, I’m 31) with my grandpa and last year it was so exciting that Norah could join in. Now that she’s almost two, I know she would really love that activity and I hate she’ll miss out on being with her cousins. I know we will eventually get to make it up and we’re still planning on celebrating just the three of us so, here’s to looking at the bright side! All I can say is that I’m so thankful for Facetime right now. Norah’s grandparents have obviously been missing her terribly since they’re used to seeing her a few times a month. We’ve started having them read her a story before bed and it’s such a nice way to end the day! If you are distancing from family with kids I highly recommend doing it.
Are these Blueberry Citrus Scones anything terribly exciting? Nah. Are they the perfect comforting pastry to add to your Easter brunch table? Yep. I’m thinking that for our at-home Easter we will do a frittata, bacon and a pastry and then do dinner with ham, potato salad, deviled eggs, and salad. At least we know we’ll all remember this weird Easter for years to come!
- 2 cups all-purpose flour, plus more for dusting
- 6 tbsp granulated sugar
- 1 tbsp fresh orange zest
- 2 and ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, frozen
- ½ cup heavy cream, plus 2 tbsp for brushing
- 1 large egg
- 1 and ½ tsp pure vanilla extract
- 1 heaping cup fresh or frozen blueberries
- 1 cup powdered sugar
- 3 tbsp fresh orange juice
- Whisk flour, sugar, orange zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. This makes things SO mush easier. Add it to the flour mixture and combine with a pastry cutter or your fingers until the mixture comes together to resemble crumbs. Place in the refrigerator while you mix the wet ingredients together.
- Whisk ½ cup heavy cream, the egg, and vanilla extract together in a small bowl. Pour over the flour mixture, add the blueberries, then mix together until everything is moistened.
- Turn out onto the counter and, with floured hands, work dough into a ball as best you can. If the dough is too sticky, add a little more flour. If it seems too dry, add 1 tablespoon heavy cream. Press into an 8-inch disc and, with a sharp knife, cut into 8 wedges.
- Brush scones with remaining heavy cream.
- Place scones 2-3 inches apart on a parchment-lined baking sheet and refrigerate for at least 15 minutes.
- As the scones chill, preheat oven to 400°F.
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with orange icing.
- Whisk the icing ingredients together. Drizzle over warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for up to 5 days.