Blueberry Orange Scones with Orange Glaze

Scones

2 cups of flour(plus extra for rolling)
3 tbsp. sugar
1 tbsp. baking powder
zest of 1 orange
1 tsp. salt
2 eggs
1/2 cup buttermilk
1 1/2 sticks unsalted butter
1/2 cup fresh blueberries

Egg wash

1 egg
1 tbsp. milk or cream
1 tsp. water
sugar to sprinkle on top of scones

Glaze

juice from 1/2 orange
powdered sugar, about 1/2 a cup or so

Combine the first 5 ingredients and mix in a bowl. Cut the butter into small cubes and put in the bowl. Put the bowl in the refrigerator for 10 minutes to cool the butter and flour. Preheat the oven to 400 degrees.

Take out of the refrigerator and cut the butter in the flour using a pastry cutter, until the butter is the size of small peas. You want chucks of butter still in the dough. Whisk together the buttermilk and eggs and add to the dry ingredients. You will likely need an extra splash of buttermilk to bring together the dough. Gently fold in the blueberries and put dough on a floured surface. Knead gently about 6 times and put the dough out to about 3/4 inch thick circle. Cut into triangles and place on a foiled baking sheet. Whisk together egg wash and liberally brush on the scones. Sprinkle the scones with sugar and bake for 20 minutes.

Right before they are ready, whisk together the glaze, looking for a thick syrup like consistency. Drizzle the glaze over the scones after they have cooled for a few minutes. (Save the extra glaze to dip the scones in, it is too good to throw out.)

Note: it is very important to have a really good, sweet orange for this recipe. I had one from the local farmers market and the zest and juice were so delicious. It really turned the glaze from good to excellent.