Recipes

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.