Bakery Style Blueberry Scones
Ingredients
The scone dough
-
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, fresh
Toppings
-
a few
tablespoons
additional heavy cream for brushing the tops
-
to taste
turbinado sugar for sprinkling the tops
Instructions
- Preheat the oven to 400°F.
- Mix the flour, sugar, baking powder, salt, and orange zest in a bowl.
- Add the butter and mix until fine crumbs form.
- With the mixer on low, add the egg and heavy cream gradually until a thick dough forms.
- Gently fold in the blueberries.
- Flour your hands and shape the dough into a rectangle about 1 inch thick.
- Cut into 8 triangles, pull them apart, and brush with heavy cream.
- Sprinkle with turbinado sugar and bake for 18-20 minutes until golden brown.
- Enjoy warm and store leftovers in an airtight container.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
34g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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