Triple Treat
Dare I say, it’s officially baking season again? Well, almost. In Southern California, we have a pretty consistent heatwave from mid-September, sometimes straight through November. But, real Autumn lovers don’t let that stop us. We wear sweaters and bake even when it’s 90 degrees outside. This recipe for Triple Berry Buttermilk Scones with Sweet Orange Icing will make you want to get your apron on and make like Betty Crocker too. These are so easy to make, so surprise someone you love this morning……what’s stopping you?
These scones are light, airy, and filled with sweet berries. The touch of orange zest in the dough gives a fresh, most luscious scent of orange and the icing is lip-smackingly good. By the way, not a fan of orange? Just substitute equal measurements with lemon instead. But let me say, the orange is so, so good. Both are a wonderful compliment to the burst of sweet berries.
Homemade scones are always better than any scone you can buy. They’re really meant to be enjoyed right out of the oven. They sell them at Starbucks, like a million bakeries and donut shops too, and honestly, they are so dry and ho-hum boring. A great scone should be crispy, sweet on the outside, and light and fluffy on the inside. These little gems are just what you’re looking for. The other great thing about making scones fresh at home? Less is more. In fact, the less you handle them, the flakier and lighter they will come out of the oven.
There was a fairly recent episode of Curb Your Enthusiasm, from the last season (my all-time favorite series, ever) that was (as all episodes of Curb) so funny.
All about Larry finding the perfect scone before opening his “revenge” coffee shop, “Latte Larry’s”. Larry David sleighs me. Especially when he’s playing Bernie Sanders. But now I’m just off on a tangent again.
Do you love a good scone? Try my recipe for Sweet Irish Scones too. Here’s a link: https://wp.me/p9KEfL-31b
Triple Berry Buttermilk Scones with Orange Icing 🍊
The key to really great tasting, light and airy scones is super icy cold butter and not overworking the dough. You can make these simply and right in the bowl of your food processor too. Just make sure to grate the butter. It’s really easy if you freeze the butter ahead of time then, just use a cheese grater or the grater attachment on the food processor. One bowl, easy-peasy. No bread kneading, no waiting for the dough to rise. Just mix, shape, then bake….and eat. Let’s not forget the eating part!
The Orange Icing 🍊
Into a small bowl add 3 tablespoons freshly squeezed orange juice and 2 teaspoons of very finely grated orange zest with 3/4 cup of confectioners sugar and just a pinch of salt. Mix well and set aside.
Egg Wash
Into a small bowl, scramble one large egg with 1 tablespoon of buttermilk, milk or water. Set aside until it’s time to bake the scones.
For The Scones
Freeze 1/2 cup of unsalted butter (1 stick). When very cold, using either a cheese grater or the attachment to your food processor, grate the butter into small pieces. Keep very cold or frozen until time to add the butter to the dough.
Into the bowl of your food processor add 2 1/4 cups all-purpose flour with 1 tablespoon baking powder, 1/2 teaspoon salt and 1/3 cup granulated sugar. Mix to combine.
Into a medium-sized bowl add 2/3 cup buttermilk with 1 large egg and the zest of 1 orange. Mix together. Set aside.
Into the dry mixture add all of the grated butter and pulse a few times to combine. It should look sandy/grainy. Next, add the wet mixture and pulse just a few times until the dough comes together.
Add 1 to 1/2 cups of fresh mixed berries. You can use frozen berries, and if you do, don’t defrost ahead of time or they will become too mushy. I used a mixture of raspberries, blackberries and blueberries. Gently fold them in to combine. Some of the berries will break up, that’s fine. Be gentle to keep them together best as possible.
Pour the mixture out onto a very lightly floured work surface. Using your hands, bring the dough together to form a round disk, about 1 1/2 inch thick. Cut the scones into 8 pieces, like a pie.
Transfer to the baking sheet using a floured spatula. Then, brush lightly all over with the egg wash mixture. Bake for about 20-25 minutes until golden brown. Remove from the heat.
Drizzle with the Orange Icing while the scones are still warm.
Serve and Enjoy!
Scones - Triple Berry Buttermilk Scones with Orange Icing
Ingredients
For the Scones
- 2 1/4 cups all-purpose flour plus extra for shaping the dough
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/3 cup granulated sugar
- zest of 1 orange (about 2 teaspoons)
- 1/2 cup (1 stick) unsalted butter, VERY cold and grated
- 1 large egg
- 2/3 cup buttermilk
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup blackberries
For the Orange Icing
- 2 tablespoons orange juice
- 1 teaspoon very finely grated orange zest
- 3/4 cup confectioners' sugar
- pinch of salt (1/8 teaspoon or less)
Egg wash
- 1 large egg
- 1 tablespoon milk or water
Instructions
- Preheat oven to 400°
- Line a large baking sheet with parchment paper, set aside.
Make the egg wash
- Scramble 1 egg with 1 tablespoon milk, cream or buttermilk in a small bowl. Set aside.
For the Scones
- Into the bowl of your food processor add 2 1/4 cups all-purpose flour with 1 tablespoon baking powder, 1/2 teaspoon salt and 1/3 cup granulated sugar.
- Mix to combine.
- Into a medium-sized bowl add 2/3 cup buttermilk with 1 large egg and the zest of 1 orange (about 2 teaspoons). Mix together. Set aside.
- Into the dry mixture add all of the grated butter and pulse a few times to combine. It should look sandy/grainy.
- Add the wet mixture and pulse just a few times until the dough comes together.
- Add the berries and gently fold into the dough to combine. Some of the berries will break up, that's fine. Be gentle to keep them together best as possible.
- Pour the dough out onto a very lightly floured work surface.
- Using your hands, bring the dough together to form a round disk, about 1 1/2 inch thick.
- Cut the scones into 8 pieces, like a pie.
- Using a floured spatula, gently transfer to the baking sheet, keeping pieces together.
- Brush the entire surface and sides with the egg wash mixture
- Bake for 20-25 minutes until golden brown.
For the Orange Icing:
- Into a small bowl whisk together the orange juice, zest, confectioners' sugar, and salt.
- Drizzle over scones while still warm.
- Serve immediately.
- Enjoy!
