Description
Warm, soft scones filled with sweet blueberries and bright orange zest, perfect for a holiday treat or a leisurely morning.
Ingredients
Scale
- 2ยผ cups all-purpose flour
- โ cup granulated sugar
- 1 tablespoon baking powder
- ยฝ teaspoon salt
- 1 teaspoon ground cinnamon
- ยผ teaspoon ground nutmeg
- ยฝ cup cold unsalted butter, cubed
- 1 cup fresh or frozen blueberries
- ยฝ cup dried cranberries (optional)
- 2 large eggs
- ยฝ cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- Coarse sugar for topping
Instructions
- Preheat oven to 400ยฐF (200ยฐC) and 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 mixture until it resembles coarse crumbs.
- Gently fold in blueberries and cranberries.
- In a separate bowl, whisk together eggs, heavy cream, vanilla extract, and orange zest.
- Pour wet ingredients into dry mixture 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 baking sheet, brush with cream, and sprinkle with coarse sugar.
- Bake for 18-22 minutes until golden brown.
Notes
Keep the butter cold and work fast to keep the dough cool. You can substitute blueberries for raspberries or mixed berries.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg