Orange Blueberry Scones

Ingredients

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)

Directions

1. 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.

2. 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.

3. 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.

4. 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).

5. Bake in preheated 400°F (200°C) oven for 14 to 16 minutes or until golden on bottom and puffed. Serve warm.

Tips

1. For orange sugar, blend 1/4 cup (50 mL) coarse sugar with 1 tsp (5 mL) finely grated orange zest.

2. Replace blueberries with frozen raspberries or dried cranberries.

3. 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.