Bakery Style Blueberry Scones

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh
  • 1 tbsp Orange, zest

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 Turbinado sugar

• Dairy

  • 1/2 cup Butter, salted
  • 11/16 cup Heavy cream

Found on pinchofyum.com

Description

Ingredients

• 2 cups all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder (yes, TABLEspoon)
• 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
• a few tablespoons of additional heavy cream for brushing the tops
• turbinado sugar for sprinkling the tops

Directions

• Preheat the oven to 400 degrees. Stir 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 ingredients with an electric mixer until fine crumbs form.
• With the mixer on low speed, add the egg and heavy cream in a slow stream. Mix until a thick, stiff dough forms. Add the blueberries and mix until the blueberries are just incorporated into the dough. If some of them break, thats okay - youll get those pretty juice drips down the side.
• Flour your hands. Remove the dough from the mixing bowl and place on a floured work surface. Roll into a rectangle, about 1 inch thick. Cut into 8 triangles; pull the triangles apart from each other and brush with heavy cream. Sprinkle with turbinado sugar. Bake for 18-20 minutes or until golden brown and firm to the touch. Sprinkle again with turbinado sugar for extra texture. Enjoy warm; store leftovers in an airtight container for 1-2 days.