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Breakfast for 8

Blueberry Scones

These buttery blueberry scones mix with orange zest, shape into wedges, and bake until crisp outside and tender inside.

$0.62per serving $
40 minstart to table
8servings

AmericanVegetarianBudgetBreakfastsSummer

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp grated orange zest
  • 1/2 cup cold salted butter
  • 1 large egg
  • 1/2 cup cold heavy cream
  • 1 cup blueberries
  • 1 few tablespoons of additional heavy cream for brushing the tops (optional)
  • turbinado sugar for sprinkling the tops (optional)

Steps

  1. Heat the oven to 400 F and line a baking sheet with parchment.
  2. Whisk the flour, sugar, baking powder, salt, and orange zest in a large bowl.
  3. Cut in the cold butter until the mixture has pea-sized pieces.
  4. Whisk the egg with the cream, stir it into the flour mixture, and fold in the blueberries.
  5. Pat the dough into a thick round, cut it into eight wedges, and brush the tops with cream.
  6. Sprinkle with turbinado sugar and bake for 20 to 24 minutes, until golden and firm.

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