Bakery-Style Blueberry Scones

• all-purpose flour↗2 cup
• sugar↗0.5 cup
• baking powder↗1 tablespoon
• salt↗0.5 teaspoon
• grated orange zest1 tablespoon
• cold salted butter↗0.5 cup

  cut into very small cubes

• large egg1
• cold thick cream0.5 cup
• fresh blueberries↗1 cup
• additional thick cream for brushing tops

  a few tablespoons

• turbinado sugar

  for sprinkling tops

Step-by-step instructions

1. 1

   Preheat the oven to 400 °F. Mix flour, sugar, baking powder, salt and orange zest in the bowl of a stand mixer (or simply in a bowl). Add the butter. Mix with an electric mixer until fine crumbs form.

2. 2

   On low speed, add the egg and thick cream in a thin stream. Mix until a dense, stiff dough forms. Add the blueberries and stir until the berries just barely combine with the dough. If some berries burst, that's fine—you’ll get beautiful juice droplets on the edges.

3. 3

   Dust your hands with flour. Turn the dough out onto a flour‑dusted work surface. Roll into a rectangle about 1 inch (2.5 cm) thick. Cut into 8 triangles; separate the triangles and brush them with thick cream. Sprinkle with turbinado sugar. Bake 18‑20 minutes until golden‑brown and firm to the touch. Sprinkle with turbinado sugar again for extra texture. Enjoy warm; store leftovers in an airtight container for 1‑2 days.