Lazy Sunday Blueberry Scones

This recipe is taken from one of my all time favorite food bloggers Pinch of Yum. Click here for the full original recipe blog post.

INGREDIENTS

  • 2 cups all-purpose flour

  • 1/2 cup sugar

  • 1 tablespoon baking powder (yes, TABLEspoon)

  • 1/2 teaspoon salt

  • 1 tablespoon grated orange zest

  • 1/2 cup cold salted butter, cut into very small cubes

  • 1 large egg

  • 1/2 cup cold heavy cream

  • 1 cup blueberries, fresh

  • a few tablespoons of additional heavy cream for brushing the tops

  • turbinado sugar for sprinkling the top

INSTRUCTIONS

  1. 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.

  2. 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, that’s okay – you’ll get those pretty juice drips down the side.

  3. 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.

RecipesJustin KammBlueberry Baked Goods