High in calcium, these scones are a perfect way to jumpstart the day.
2½ cups unbleached, all-purpose flour 4 tablespoons granulated sugar, divided 2 teaspoons baking powder 2 teaspoons freshly ground star anise (4 pods)* 1 teaspoon table salt 1 tablespoon orange zest (1 orange) 6 tablespoons unsalted butter, cold and cubed 1/3 cup fresh or frozen blueberries (optional) 2/3 cup buttermilk 1 large egg 2 tablespoons heavy cream
Calories 278 (36% from fat) • carb. 39g • pro. 6g • fat 11g • sat. fat 7g • chol. 56mg • sod. 448mg • calc. 110mg • fiber 1g
Preheat the Cuisinart® Brick Oven to 350°F on the bake setting with the rack in position “A”. Line the baking tray with parchment paper. Place the flour, 3 tablespoons of sugar, baking powder, star anise, salt, and zest in the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Process 10 seconds. Add the butter to the work bowl and pulse until the mixture resembles coarse crumbs. Pour the mixture onto a clean counter/large cutting board and add the blueberries. Make a well in the center of the dry mixture. Whisk the buttermilk and egg together and slowly pour the mixture, 1/4 at a time, into the well of the dry ingredients. After each addition use a pastry cutter to mix the dough together. Continue to slowly add the liquids to the dough and mix until the mixture is moist, but not a wet dough. Form the dough into a 10”-long cylinder. Using a sharp knife, cut into 8 even pieces. Place on prepared baking sheet. Brush each scone with heavy cream and the reserved sugar. Bake in preheated oven for about 20 minutes or until golden brown. To ensure even color, turn baking tray halfway through baking. Let cool before serving.
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