• Cooking Time:
  • Servings: 8
  • Preparation Time:


  • 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.


After having excellent scones at a local restaurant, I decided to recreate the recipe. This what I came up with, adapted largely from

Categories: Bread  Scone 
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