Forget the traditional ‘scone-jam-cream’ combination this season – experiment instead with this heavenly recipe for Bakery Style Blueberry Scones; prepared with ease and baked to absolute perfection!
Fusing a romantic blend of sweet and savory, every delicious slice achieves the idyllic balance of juicy blueberry pockets compressed within a fluffy golden coat and studded with a light dusting of turbinado sugar for a sensationally blissful texture. Mingled with a salty bite and zesty orange tang, the blueberry scone is a delightful alternative to serve up warm with your afternoon pot of tea!
You Will Need:
2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon grated orange zest
½ cup cold salted butter, cut into very small cubes
1 large egg
½ cup cold heavy cream
1 cup blueberries, fresh
A few tablespoons of additional heavy cream for brushing the tops
Turbinado sugar for sprinkling the tops
Preheat the oven to 200 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.
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.
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.