BLUEBERRY ORANGE SCONES
These orange-infused scones are deliciously soft on the inside, crispy on the outside, and stuffed full of fresh blueberries!
Provided by Marsha
Categories Bread
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest.
- Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs. You may also use a food processor.
- In a separate bowl or jug, whisk together the egg, heavy cream, and vanilla until combined. Add to the flour mixture and gently mix in to form a soft dough. Do not overmix. Gently fold in the blueberries.
- Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Transfer to the prepared baking tray, cut into 8 wedges, and pull the triangles slightly away from one another.
- Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.
- Whisk together the icing sugar, and orange juice until smooth and slightly runny. Add more juice if the glaze is too thick, or more icing sugar if too runny. Drizzle over warm or room temperature scones, and enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 scone, Sodium 203 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BLUEBERRY ORANGE PANCAKES
Provided by Food Network
Time 15m
Yield 4 servings (3 pancakes each)
Number Of Ingredients 6
Steps:
- Heat skillet or griddle over medium-high heat or to 375degreesF. Grease with vegetable oil or shortening.
- In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
- For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
- Serve pancakes topped with whipped topping and additional blueberries and orange peel.
BLUEBERRY ORANGE MUFFINS
Tender, moist with sweet orange flavor and juicy tart blueberries, these Blueberry Orange Muffins are bursting with citrus zest and fresh blueberries flavor!
Provided by Demeter | Beaming Baker
Categories Breakfast
Time 54m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
- In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
- Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
- In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
- Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
- Pour batter evenly into prepared muffin pan-filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Optionally, tuck tiny blueberries into the tops of the muffin batter.
- Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done.
- Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours.
- In a small bowl, whisk together Orange Glaze ingredients until thickened: confectioners' sugar and orange juice. Drizzle muffins. Note: you can leave off the orange glaze for a much subtler orange flavor and decreased sweetness. Enjoy! Storing instructions below.
BLUEBERRIES AND ORANGE MUFFINS
Make and share this Blueberries and Orange Muffins recipe from Food.com.
Provided by Boomette
Categories Quick Breads
Time 40m
Yield 12 muffin
Number Of Ingredients 12
Steps:
- Grease and flour 12 muffin cups, or use paper liners.
- In a large bowl, mix flour, sugar, baking powder, baking soda and salt. In a measuring cup, with a whisk, mix yogurt, orange juice, oil, orange zest and eggs. Make a well in the center of the dry ingredients, pour liquid ingredients and stir until mixture is creamy. Sprinkle with blueberries and stir well. Spread the dough in the muffin cups. Sprinkle with remaining sugar, if wanted.
- Bake in the center of the oven, in a preheated oven of 400 F for about 25 minutes or until muffins are firm when touched and the tops are golden. Let cool on a grill for about 5 minutes. Remove from muffin tins and cool completely.
- You can put the muffins in an hermetic container. They will be good 2 days in room temperature or until 1 month in the freezer.
OCEAN'S BLUEBERRY ORANGE MUFFINS (VEGAN)
From John Robbins' May All Be Fed. I approximated the measurement of orange zest to make the recipe-editor form happy.
Provided by mliss29
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Lightly oil muffin pan with canola (or use paper muffin cups.).
- Whisk orange juice, oil, syrup, tahini, and zest in a medium bowl.
- Combine flour, oats, baking powder, baking soda, and salt in a large bowl.
- Add orange juice mixture and combine, using as few strokes as possible to avoid overmixing the batter.
- Fold in the blueberries.
- Spoon into muffin pan, filling each cup about 3/4 full.
- Bake 20-25 minutes. (Check for clean toothpick.).
- Let sit 5 minutes before removing from pan.
Nutrition Facts : Calories 206.3, Fat 8.2, SaturatedFat 0.8, Sodium 236.4, Carbohydrate 30.9, Fiber 3.7, Sugar 9.3, Protein 4.6
BLUEBERRY AND ORANGE CUPCAKES
I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce.
Provided by Boomette
Categories Dessert
Time 37m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, prepare the cake mix by mixing it with water, eggs and oil (follow the instruction on the box). Finely grate the orange peel (reserve a little bit of zest to garnish, if wanted). If wanted, you can toss 3/4 cup of blueberries in a little bit of flour and incorporate delicately to the dough with the zest.
- Distribute the dough in 18 greased muffin tins. Distribute 1/2 cup of blueberries on each cupcake. Cook in the center of a preheated oven of 325 F for 22 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, press the orange to obtain 1/4 cup of juice. In a small saucepan, bring to boil the orange juice and remaining of blueberries. Reduce heat and let simmer 5 minutes (add sugar if wanted, but just a little bit). Let cool. Serve the cupcakes with the blueberry syrup and garnish with orange zest if wanted.
Nutrition Facts : Calories 203.5, Fat 8.1, SaturatedFat 1, Cholesterol 31, Sodium 206, Carbohydrate 31.3, Fiber 1.2, Sugar 23.5, Protein 2.6
BLUEBERRY ORANGE SAUCE
Make and share this Blueberry Orange Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 20m
Yield 2 cs,
Number Of Ingredients 5
Steps:
- In a saucepan combine the cornstarch and sugar.
- Add the water, orange juice and blueberries.
- Stirring gently, bring the mixture to a boil and then simmer for about 10 minutes.
- Cool slightly; serve over french toast or pancakes and waffles.
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