Orange Blueberry Scones

Pamper your breakfast or brunch guests with a basket of these warm, buttery scones.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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3 cup / 750 ml	all-purpose flour
1/4 cup / 50 ml	granulated sugar
1 tbsp / 15 ml	baking powder
3/4 tsp / 4 ml	baking soda
1/2 tsp / 2 ml	salt
3/4 cup / 175 ml	ice cold butter
1 cup / 250 ml	10% cream
1/3 cup / 75 ml	Egg Creations Whole Eggs Original, well shaken
1 tbsp / 15 ml	finely grated orange zest
3 tbsp / 45 ml	fresh orange juice
1/2 cup / 125 ml	frozen wild blueberries
	Orange sugar (see tip optional)

Stir flour with sugar, baking powder, baking soda, and salt in a large bowl. Use a box grater to grate in butter; stir until well distributed.
Whisk cream with eggs until well combined. Set aside 2 tbsp (30 mL) for glazing; mix remaining cream mixture with orange zest and juice until well combined.
Add orange-cream mixture to flour mixture; stir, just until a ragged dough forms. Turn out onto a well-floured surface. Gently knead in unthawed blueberries, just until uniformly distributed. Shape into a large disc.
Cut dough in half. Shape each half into a flat, round disc about 6-inches (15 cm) in diameter; cut each into 6 wedges and transfer to parchment paper-lined baking sheets. Glaze with reserved cream mixture. Sprinkle with orange sugar (if using).
Bake in preheated 400°F (200°C) oven for 14 to 16 minutes or until golden on bottom and puffed. Serve warm.

For orange sugar, blend 1/4 cup (50 mL) coarse sugar with 1 tsp (5 mL) finely grated orange zest.
Replace blueberries with frozen raspberries or dried cranberries.
Unbaked scones can be frozen on a baking sheet; then transferred to an airtight container or freezer bag. Bake from frozen, adding a few extra minutes as needed.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For super creamy scrambled eggs, use a double boiler. It will take longer but they are worth the wait.