blueberry + cranberry-orange scones

I picked up this little recipe from my dear friend, Lynn, and they’re wonderful. I did have to add a little bit more cream because the dough was too dry to gather. They look impressive, but are pretty easy to make — my kind of recipe. Below, I made blueberry lemon and cranberry orange scones.

servings: 4-6        prep time: 10 min.        cook time: 12-15

• 2 cups flour
• 3 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp sugar, 2 tsp sugar
• 2 eggs, beaten (reserve 1 Tbsp of egg white to brush the tops)
• 4 Tbsp butter
• 1/3 cup heavy cream
• 1/2 dried berries
• 1 1/2 tsp lemon or orange zest

Preheat the oven to 400 degrees. Mix the flour, baking powder, salt, and 2 Tbsp sugar. Cut in butter. Add berries and zest. Add eggs and cream. Stir briefly and gather in a ball. Knead 10 times on a table or counter. Divide the lump into 4 parts. Make each lump round and 3/4″ thick. For smaller scones (shown above), divide the lump into 4 wedges. For larger scones, divide into 2 wedges. Repeat with each lump. Place each of the wedges on an ungreased baking sheet. Brush tops with reserved egg white. Sprinkle with sugar. Bake 12-15 minutes, until the tops are golden.