Blueberry Scones
With Orange Zest
- Serves: 4
- Prep: 30
- Cook: 30
Ingredients
2 cups (240g) unbleached all-purpose flour 3 tablespoons (35g) sugar 1 tablespoon (14g) baking powder ¾ teaspoon (4.5g) coarse salt ½ teaspoon cinnamon 6 tablespoons unsalted butter, nearly frozen 1½ cups fresh blueberries, rinsed and dried 1 teaspoon grated orange zest, about half an orange 2 large eggs ⅓ cup heavy cream, plus more for brushing 2 teaspoons white sanding sugar
Directions
Preheat oven to 400 degrees. Sift flour, sugar, baking powder, salt, & cinnamon into a bowl big enough to get your hands in. Shred butter with cheese grader. Stir in butter, blueberries, and orange zest. In a small bowl, whisk together eggs, then cream. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together. Knead a few times to bring together. May need a little extra cream or milk to get it into a ball, but not much -- it should still feel pretty dry. Pat into a square, about 1 1/2 inches thick. Using a sharp knife, cut dough diagonally into four triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sanding sugar. Bake until tops are golden brown, 22-24 minutes. Let cool on wire rack for at least 5 minutes. Optional: Mix icing with powdered sugar, milk, a little lemon juice, vanilla, and fine salt. Careful not to make to runny!