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    Home » Breakfast » Muffins & Scones

    February 7, 2017 · Updated March 14, 2023

    Wildcat Scones

    6 Comments

    · by Amanda Gajdosik

    I eat a lot. Are we really surprised? I think about what I’m going to be eating for lunch while making breakfast. I plan my breakfast whilst eating dinner. I make my own food and I eat out. The latter informs the former quite a bit.

    Wildcat Scones | via Midwest Nice Blog

    There’s nothing I love more than having an amazing dish when I’m out for breakfast, lunch, or dinner and then attempting to recreate it in my own kitchen. The flavors or method or combination

    Wildcat Scones | via Midwest Nice Blog

    Which is what led me to make these scones the other day. I hadn’t thought about them in years, but last week’s post got me thinking about and craving them. I used to pick up the Wildcat Scone from Great Harvest when I was at Northwestern. It was their special scone made just for us, a way to show our school pride. And I was never more proud to be Wildcat.

    Wildcat Scones | via Midwest Nice Blog

    Now that I don’t have direct access to it, I have no choice but to make my own version. (Preferably while wearing an old college sweatshirt. What makes them so much more comfortable than regular sweatshirts?) They’re flaky and lightly sweet, bursting with juicy blueberries and topped with tangy orange glaze. They’ll have you saying, “Go ‘Cats!” in no time.

    Wildcat Scones | via Midwest Nice Blog

    Wildcat Scones

    (makes 12 scones)

    1 orange, zested and juiced

    3 cups flour

    2 tablespoon baking powder

    1 ½ tsp. baking soda

    ¾ tsp. salt

    ¼ cup sugar

    12 tablespoon (1 ½ sticks) unsalted butter, cut into small chunks

    ¼ cup half&half

    ½ cup whole milk

    1 egg

    1 tsp. vanilla extract

    1 cup fresh blueberries

    1 batch orange glaze, recipe follows

    Eggwash

    Preheat oven to 415 degrees. Line a baking sheet with parchment paper and set aside.

    Whisk together the zest, flour, baking powder, soda, salt, and sugar. Set aside.

    Using a pastry blender, cut the cold butter into the flour mixture until the texture of coarse sand and no pieces larger than a small pea remain.

    In a large measuring cup, combine the half&half, milk, egg and vanilla, whisking until combined. Pour into the flour mixture, stirring gently with a fork to bring together into a shaggy dough.

    Gently fold in blueberries, trying not to crush them.

    Turn dough out onto lightly floured surface. Fold dough over 4 times, patting into a 1-inch thick square. Cut into 12 equal squares and place on prepared baking sheet. Brush with eggwash and bake in preheated oven for 12-15 minutes, or until scones are golden brown.

    Remove from oven and allow to cool on pan before topping with glaze.

    While the scones baking, make the glaze.

    Simple Orange Glaze

    1 cup powdered sugar

    Juice of one orange

    Pinch of salt

    Whisk together all ingredients in a small bowl until smooth.

    Top slightly cooled scones with glaze.

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      Leave a rating and review! Cancel reply

      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

      Amanda

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    1. Jen Li says

      February 08, 2017 at 6:18 am

      Looks yum! Love your photos.

      Reply
      • Amanda says

        February 08, 2017 at 3:04 pm

        Thank you! I'm constantly looking to make my photos better!

        Reply
    2. threebrits says

      February 07, 2017 at 9:31 pm

      They look so delicious! Bet they tasted amazing! 🙂 thanks for sharing the recipe!

      Reply
      • Amanda says

        February 08, 2017 at 3:03 pm

        They really are! Give them a try! Thank you!

        Reply
    3. BeaFreitas says

      February 07, 2017 at 3:40 pm

      These look amazing!

      Reply

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