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