THE BEST BLUEBERRY SCONES

The Best Blueberry Scones image

Provided by Diane Atherton

Time 50m

Number Of Ingredients 15

3 c all purpose flour
1/3 c sugar
1/4 c non fat dry milk
3/4 tsp salt
1 Tbsp orange zest, fresh (optional)
4 oz butter, cold (very cold), diced
2 eggs
1 tsp vanilla extract
1 Tbsp baking powder
1 c half and half (i have used 1/2 cup 2% milk with 1/2 cup heavy cream)
1 c blueberries
EGG WASH
1 egg
1/4 c heavy cream
coarse sugar (optional)

Steps:

1. Preheat oven to 350 degrees.
2. NOTE: The first thing I do is to dice the butter and then I put it in the freezer while I prepare the other ingredients. I was told at the Cafe Louisa that this is the trick to a nice flakey scone.
3. Combine the flour, sugar, dry milk, salt and baking powder in a bowl; add orange zest if desired.
4. Cut diced butter into dry ingredients.
5. Whisk together the eggs, vanilla and half and half; add to dry ingredients. Fold in blueberries. Work with hands to keep from crushing the blueberries. Pat into round pan; cut into six wedges; egg-wash. NOTE: I sprinkle a surface with flour and pat dough into a 9 to 10-inch circle and cut into 6 to 8 wedges. If you cut 6 wedges, they will be very large wedges. Bake for approximately 35 minutes.
6. EGG WASH: Whisk together egg and cream and brush on top of scones. Sprinkle with sugar if desired