Blueberry Orange Scones

  • 3 cups flour
  • ½ cup sugar
  • 3 teaspoons baking powder
  • 2 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg (optional)
  • ¾ cup butter, chilled and cut into small pieces
  • 1 teaspoon orange rind
  • ½ to 1 cup blueberries (either frozen or fresh work fine)
  • 1 cup half & half
  • 2 egg yolks (whisked into the half & half)

Combine dry ingredients in bowl, mix well. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Stir in blueberries. Make a well in the center of the flour mixture and pour in your wet ingredients. Mix gently with a fork or your hands until the dough just comes together; don’t overmix.Roll or pat dough into an oblong strip 1” thick. Cut into 8 triangle-shaped pieces. Bake at 400 for 12-15 minutes.

When cool, glaze with:

  • 1 cup powdered sugar
  • ½ teaspoon orange rind
  • 2 tablespoons half & half