½tsporange blossom water (optional, but adds intense orange flavor)
For the glaze
For the scones
Preheat oven to 375°F.
In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and salt. Mix to combine.
4 cups all-purpose flour, ⅓ cup sugar, 1 tsp baking powder, 1 ½ tsp baking soda, 1 tsp salt
With the mixer running on low, add the butter one tablespoon at a time. Allow each addition of butter to mix in for 30 seconds before adding the next. Once all the butter is added, the mixture should look like coarse sand.
5 tbsp cold butter
Turn the mixer off and combine the wet ingredients. Whisk the buttermilk, vanilla, egg, orange zest, orange juice, and orange blossom water to combine. Pour the wet ingredients into the dry and mix until moistened and shaggy, about 1 minute.
1 ½ cups buttermilk, 1 ½ tsp vanilla extract, 2 egg, 2 tbsp orange zest, 1 tbsp orange juice, ½ tsp orange blossom water (optional, but adds intense orange flavor)
Place dough on a well-floured board and knead until smooth. Pat into a roughly 16-inch circle. Pour blueberries on top and press in. Fold dough over on itself, kneading the blueberries into the dough. Press into a 12-inch circle. Cut into 8 equal wedges and set on a parchment-lined baking sheet.
2 cups frozen blueberries
Bake in the preheated oven until golden, 20-25 minutes. While baking, prepare the glaze.
Once the scones are baked, remove them from the oven and cool for 5 minutes on the baking pan. Then transfer to a cooling rack. Glaze the scones while slightly warm.
For the glaze
In a large bowl, sift the powdered sugar. Add the orange zest and juice. Whisk until smooth, adding more orange juice for a thinner glaze and more sugar for a thicker glaze.
1 cup powdered sugar, 1 tbsp orange zest, 2 tbsp orange juice