- Servings: 8
- 2 c. flour
- 1/4 c. sugar
- 2 tsp. baking powder
- 1/8 tsp. salt
- 6 T. unsalted butter
- 1 c. fresh blueberries (or frozen blueberries, thawed completely)
- 1 egg, lightly beaten
- 1 tsp. vanilla
- 1/2 c. heavy cream
- 1 tsp. orange zest
Place oven rack in the center of the oven.
Preheat to 425 degrees F.
Line cookie sheet with parchment or waxed paper. To prevent scone bottoms from over-browning, stack the prepared cookie sheet on top of another cookie sheet.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Mix in the butter with a pastry cutter or two knives.
The mixture should look like coarse crumbs.
Gently fold in blueberries.
In a small bowl, combine the egg, vanilla, cream, and orange zest.
Add to the flour mixture and stir just until the dough comes together.
Do not over-stir.
Knead dough in the bowl four or five times, then transfer to a lightly floured surface or a large plate covered with waxed paper.
Pat dough into a 7-inch circle and cut into 8 wedges.
Place wedges on the prepared cookie sheet.
Bake at 425 for about 20 minutes, or until scones are browned.