Blog

Bakery Style Blueberry Scones

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:
(Serves 8)

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

Directions:

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.

Top