Blueberry Scones

I've made scones twice for Vegetarian & Cooking! and none have turned out as great as these. However, I can't take credit for these. Our semester is winding down and I have so many assignments due for school in the next few weeks. I spent a lot of time working on a writing assignment while Dave made these scones....I supervised and played photographer. All other credit goes to him for this delicious breakfast.

From Pinch of Yum.

-2 cups all-purpose flour
-½ cup sugar
-1 tablespoon baking powder
-½ teaspoon salt
-1 tablespoon grated orange zest
-½ cup cold salted butter, cut into very small cubes
-1 large egg
-½ cup cold heavy cream
-1 cup blueberries, frozen
-a few tablespoons of additional heavy cream for brushing the tops
-sugar for sprinkling the tops

Stir the flour, sugar, baking powder, salt, and orange zest in a mixing bowl.
Add the butter.
Using the pastry cutter or your hands, combine until the dough is crumbled, it should be like small peas. 

Add the egg and heavy cream, combine to form a dough.
Carefully stir in the blueberries. 

Turn the dough out onto a floured counter.
Roll to a one inch thickness.

Slice into pieces. The original made 8 scones, we made a lot of small scones.
Brush the tops with heavy cream and sprinkle with sugar.
Bake at 400 for 18-20 minutes.
You want the scones to be golden.


Every other time I've made scones, they were dense and the bottoms were burnt -- these were the opposite.These scones were delicious -- they were light and the blueberry and citrus flavors both were apparent.  The blueberries were nicely distributed throughout and made these look like something you would buy at Panera.


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