Blueberry Drop Scones
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Blueberries add a burst of summer sunshine to this flaky recipe. Try it with raspberries, blackberries, or cherries, too.
Hands-on: 20 minutesTotal: 35 minutes
- 1 large egg
- ½ cup buttermilk
- 1 Tbsp. frozen orange juice concentrate, thawed
- 1½ cups all-purpose flour
- ½ tsp. kosher salt
- 2 tsp. baking powder
- ½ cup granulated sugar
- 1 Tbsp. grated orange zest
- ½ cup cold unsalted butter, diced
- 1 cup blueberries
- ½ cup heavy cream
- Preheat oven to 375°F. Line a baking sheet with parchment. In a small bowl, whisk together the egg, buttermilk, and orange juice concentrate; set aside. In a separate large bowl, sift together flour, salt, baking powder, and sugar. Toss in zest.
- Cut the chilled butter into the dry ingredients, breaking it into small, pea-sized pieces with your fingertips or a pastry blender. Be sure not to mix too much. Butter and flour should create a dry, crumbly mixture, not a paste. Toss in blueberries.
- Make a well in the center of the flour-butter mixture, and pour in the wet ingredients. Stir gently until moistened. Scoop out ¼ cup portions of dough and drop on prepared pan, 2" apart. Brush with cream and bake until golden brown, about 15 minutes.