Purple Quick Bread: Orange Blueberry Scones

A scone is a type of quick bread with originating roots from Scotland. There are many versions of scones whether the type varies from shape or having a sweet or savory flavor. Today I decided to opt for a sweet flavor that then created purple scones. Commonly, the British version of a scone possesses a  a sweet flavoring, which I am sure many would think (at least in the U.S.) would make a wonderful accompaniment for afternoon tea. But why the stab at across the pond? Only for good reasoning of course. This past weekend two friends from Manchester came to stay with me before leaving to work at  a sleep-away camp for the summer. Over the weekend I enjoyed the jabs at American culture- yes, the classic why is there McDonalds everywhere? Why the large sodas? And do American's know this slang- otherwise we can say it and talk behind their backs. The weekend was filled with many laughs and hearing the repeated phrase of "You tosser pinhead." I was then inspired to make a dish slightly poking at their culture. Although I did not expect to create purple quick cakes, I am all about going with the flow, and hey why not enjoy a bit of colorful food? From me and the British friends, enjoy the bloody scones.

Adapted from Cook's Illustrated

Servings: makes about 12 scones

Ingredients:

1 1/2 sticks of cold butter, plus 2 tablespoons
1 1/2 cups of frozen blueberries
1/2 cup of buttermilk
2 cups of flour, plus extra to flour surface
1/2 cup of sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon orange zest
1/2 tablespoon of orange juice

Directions:

Heat the oven to 375 degrees.

Combine the flour, sugar, baking soda, salt and orange zest in a bowl.
Then slice the two sticks of butter and add them to the dry ingredients.

Using your hands, mix the ingredients until the butter becomes crumbly and then mix in the blueberries.

Then add in the butter milk and orange juice and mix all of the ingredients until a dough-like consistency forms.

On a floured suface, knead the dough out to about one inch thick.  Then cut out 12 triangles from the dough and place them onto a parchment lined baking sheet.

Melt 2 tablespoons of butter and brush the scones with it before placing them into the oven.

Cook the scones for 22-30 minutes until they are golden brown. Then transfer to a wire rack to cool completely.