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.