The rolling scones…
The brilliant name Patrick dreamt up for my blog. Unfortunately the domain was already taken by a bakery – but that doesn’t mean I can’t bring you the most rockin’ rolling scones that have ever melted in your mouth:
Blueberry and Orange Pumpkin Scones with Cinnamon Blueberry Drizzle!
Perfectly puffed, crazy moist (as in the most moist scones I’ve ever sunken my teeth into), soft pumpkin scones spiced with cinnamon, ginger, cloves, nutmeg, molasses and vanilla brightened with orange zest, orange juice and sweet blueberries. Subtle dimensions of flavor, all uniting to create the perfect rolling scone with the perfect Cinnamon Blueberry Drizzle.
I knew I wanted to add blueberries and orange zest to my pumpkin scones, but this heavenly drizzle was a spontaneous idea born while my scones were in the oven. Smelling cinnamon pumpkin aroma wafting from the kitchen, Patrick asked what I was making. I told him the most delicious scones he has ever tasted but I was still debating what drizzle to make. Patrick said, “Why not blueberry? The contrast will look great in the photos.”
Sometimes my husband is beyond brilliant.
Not only does the drizzle bring contrast to the photography (isn’t he cute for thinking of that? he must be an artist), much more importantly, this Cinnamon Blueberry Drizzle with orange juice, vanilla and cinnamon brings sweet contrast to the heartwarming pumpkin.
If you you have never made scones before, this is your time to start! To tell you the truth, I didn’t whip up my first batch of scones until this year and couldn’t believe how easy it was – you don’t even need a mixer!
Simply mix your dry ingredients together and cut in the butter (you can also use a food processor to cut in your butter – love that technique!)…
Add the orange flair with orange zest to the dry ingredients and orange juice to your wet ingredients…
Mix wet and dry ingredients together then fold in blueberries…
Roll out dough and cut into triangles…
Then bake scones to golden puffiness.
While your scones are cooling, prepare your easy Cinnamon Blueberry Drizzle by adding cinnamon, blueberries, confectioners’ sugar, vanilla and cornstarch to your blender; puree, then add to a pot and boil for one minute to thicken.
Then drizzle away…
Blueberry and Orange Pumpkin Scones with Cinnamon Blueberry Drizzle. Moist pumpkin perfection with sweet blueberries and a hint of refreshing orange. It’s one rockin’ rolling scone.
Thank you British invasion. Thank you for your music, but most of all, thank you for your scones.
Tools Used in This Recipe
Blueberry and Orange Pumpkin Scones
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Orange and Blueberry Pumpkin Scones
- DRY INGREDIENTS
- 2 cups all-purpose flour plus more for dusting
- 1/3 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter chilled and cubed
- 1 1/2 tablespoons orange zest
- 1/2 cup blueberries
- Wet Ingredients
- 1/2 cup pure pumpkin puree
- 1 large egg
- 1 tablespoon molasses
- 3 tablespoons orange juice
- 2 teaspoons vanilla extract
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- Add all of the Dry Ingredients except the butter, orange zest, and blueberries to a large bowl and mix well. Add cold butter and “cut” butter into the flour using a pastry cutter, two knives or your food processor* until the mixture resembled coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. Mix in orange zest until well combined.
- In a separate medium bowl, whisk together the Wet Ingredients. Pour wet mixture over dry ingredients and stir until a wet dough forms. Gently fold in blueberries. Sprinkle 1-2 tablespoon flour over wet dough and toss in the flour a couple times until it reaches soft dough consistency. (I add this flour after because it is easier to fold in blueberries when wet)
- Transfer the dough to your parchment paper lined baking sheet and knead 2-3 times until it comes together. Using a rolling pin, roll the dough into a 10 by 7-inch rectangle. Using a knife or a pizza cutter, cut the rectangle in half lengthwise, then cut in half horizontally, making four rectangles. Cut each of these rectangles diagonally in half, forming a total of eight triangles. Using a spatula, spread the scones at least 1 inch apart from each other.
- Bake in the oven 13-18 minutes, or until a tester inserted in the center of a scone comes out clean. Let cool while you prepare your Drizzle.
- While scones are cooling (don’t make before or it will thicken too much!), add Cinnamon Blueberry Drizzle ingredients to a blender and puree until smooth (you will still see bits of blueberry skin that will dissolve when boiled). Transfer blueberry mixture to a small saucepan and bring to a boil. Boil for 1 minute while stirring constantly then remove from heat. Let sit 10-15 minutes, or until thickened to desired consistency then drizzle over scones. (I put my drizzle in a Ziploc bag, cut the end off one of the corners and squeeze onto the scones).
- Scones are best served while warm after drizzling or microwaved for 20-30 seconds.
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