Blueberry Scones with Orange Glaze

With blueberry season here I thought I'd share this delicious scone recipe from the archives. The first time I made these scones, I didn't care at all for the runny sauce with the recipe, so I've reduced the amounts and made a simple glaze that is much better. These Blueberry Scones are wonderful; crisp and golden on the outside and soft and tender inside with fresh blueberries in every bite. They have become a favorite on mine, so I hope you'll give them a try.

Blueberry Scones with Orange Glaze
adapted from Tyler Florence

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted cold butter, cut into cubes
1 cup heavy cream
1 cup fresh blueberries

Orange Glaze:
1 cup powdered sugar
1/2 tablespoon very soft butter
enough orange juice to make glaze

Directions:
Preheat oven to 400 degrees.
Stir together the dry  ingredients in a large bowl. Using a pastry blender, cut in the cold butter into the dry ingredients until it looks like coarse crumbs. Carefully stir in the blueberries, and then the heavy cream. Be careful to not mash the blueberries.
Press the dough into an 8 inch circle; cut dough into 8-10 slices, like you would a pie. Carefully place slices on a baking sheet. Brush tops with some heavy cream. Bake for 15-20 minutes until golden brown. Remove from the oven and let the scones cool a bit before applying the glaze.
For glaze: Mix the powdered sugar, butter and about 1 tablespoon of orange juice until smooth. Add more orange juice if needed, to get the consistency you like. Drizzle glaze over the scones after they have cooled a bit. Enjoy!