1. Rinse blueberries, place on paper towels or a clean t-towel and let air dry or pat dry. You don’t want to use wet berries for this recipe. Don’t even preheat the oven until you know the berries are dry. You can speed up this step by patting them dry.
2. When the blueberries pass the dry enough test, make sure the oven rack is in the centre of the oven. Preheat to 350°F. Line a baking sheet with parchment paper and set aside.
3. In a large bowl: whisk together flour, sugar and baking powder.
4. Using a pastry blender or 2 knives cut in the butter so it’s the same size as teeny tiny peas.
5. Using a fork, stir in orange zest until it is well distributed. You don’t want just one of these biscuits to have all the zest. Add dry blueberries (did I emphasize that too much??) And stir in well.
6. In a small bowl or a 1 cup glass measuring cup (using the measuring cup will save you on dishes, you do all the measuring and stirring in the same vessel) whisk together the milk, egg and oil. Pour into the dry ingredients and using a rubber spatula gently stir until the mixture doesn’t have any dry flour visible.
7. Using two tablespoons, the ones in your cutlery drawer, spoon out 12 equal portions, approximately a ½ cup each, onto the prepared pan. Sprinkle each one with a bit of the sanding sugar. This adds a crunch and the pretty factor if you decide to post a picture on social media tagging me @MairlynSmith with a fabulous comment.
8. Bake for 30-35 minutes, they will be a rich golden brown with blueberry juice oozing out; basically, it’s blueberry porn. Cool on wire rack until warm and serve. And you will probably want two. Best eaten the day of.
Professional home economist tip:
Make sure your berries are dry before you add them, see Step 1.
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