Description
Delicious scones filled with blueberries and flavored with cinnamon and orange zest, perfect for any occasion.
Ingredients
- 2¼ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup cold unsalted butter, cubed
- 1 cup fresh or frozen blueberries
- ½ cup dried cranberries (optional)
- 2 large eggs
- ½ cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- Coarse sugar for topping
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Cut cold butter into the flour mix until it looks like coarse crumbs.
- Gently fold in blueberries and cranberries.
- In a separate bowl, whisk together eggs, heavy cream, vanilla extract, and orange zest.
- Pour wet mix into dry mix and stir just until a shaggy dough forms.
- On a floured surface, shape dough into an 8-inch circle and cut into 8 wedges.
- Transfer scones to the baking sheet, brush with cream, and sprinkle with coarse sugar.
- Bake for 18–22 minutes until the scones look golden brown.
Notes
Keep the butter cold and avoid over mixing to maintain tenderness. Serve warm with butter or jam.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American