- 2 c sifted flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 C sugar
- 1 stick frozen butter- grated
- 2 Tbs citrus zest orange or lemon
- tsp cardamon ground
- Large egg beaten
- 1 C half and half
- 1 C frozen blueberries
The chilled butter and frozen fruit are key to the texture of these scones. Even refrigerating for at least 30 min after dough is rolled and cut can change the tenderness. Also work dough as little as needed- just to incorporate mixture. Your warm hands can melt butter and make dough tough.
Grate butter large grates – set aside
Mixing bowl- combine dry ingredients.
Lightly toss shredded butter in dry mixture to blend through out. Creat a well in middle for wet mixture.
Beat egg, add cream , zest and splash vanilla(optional)
Pour into well and gently incorporate until light dough. Then add blueberries and with hands fold in. Do not knead. This is a light touch. You want butter to stay in pieces to creat the pockets in baking.
Lightly pat out with hands on floured board to 1/2 inch thickness circle. 12 in dameter.
Cut in half, then again to make 4 then 6,then 8 then 10triangles.
Assemble on baking sheet lined w parchment paper.
Bake 15 min 499 degrees until lightly brown.
1 cup powdered sugar
Drizzle while scones are still warm. Not hot.