Blueberry Scones
Blueberry scones are one of our favorite treats! Serve them for breakfast or brunch, or take them as a school snack. They are always a hit in our house!
INGREDIENTS
- 1 large egg
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cold heavy cream
- 1 cup blueberries, fresh
- 1 tablespoon grated orange zest
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup cold salted butter, cut into very small cubes
- a few tablespoons of additional heavy cream for brushing the tops
- turbinado sugar for sprinkling the tops
INSTRUCTIONS
First, preheat the oven to 400 degrees. Combine the flour, sugar, baking powder, salt and orange zest in the bowl of a stand mixer (or just a mixing bowl). Add the butter. Mix the ingredients with an electric mixer until fine crumbs form.
Then, with the mixer on low speed, add the egg and heavy cream in a slow stream. Mix until a thick, hard paste forms. Add the blueberries and mix until the blueberries are just incorporated into the batter. If some of them do break, that's okay - you'll get those cute juice drops on the side.
Flour your hands. Remove the dough from the mixing bowl and place it on a floured work surface.
Roll into a rectangle about 1 inch thick. Cut into 8 triangles; pull the triangles apart and brush them with heavy cream. Sprinkle with turbinado sugar. Bake for 18 to 20 minutes or until golden brown and firm to the touch. Sprinkle with turbinado sugar again for more texture. Enjoy hot; store leftovers in an airtight container for 1 to 2 days. Happy Cooking Time.
