Ingredients

Orange sugar (see tip optional)

Orange sugar (see tip optional)

1/2 cup / 125 mL frozen wild blueberries

frozen wild blueberries

3 tbsp / 45 mL fresh orange juice

fresh orange juice

1 tbsp / 15 mL finely grated orange zest

finely grated orange zest

1/3 cup / 75 mL Egg Creations Whole Eggs Original, well shaken

Egg Creations Whole Eggs Original, well shaken

1 cup / 250 mL 10% cream

10% cream

3/4 cup / 175 mL ice cold butter

ice cold butter

1/2 tsp / 2 mL salt

salt

3/4 tsp / 4 mL baking soda

baking soda

1 tbsp / 15 mL baking powder

baking powder

1/4 cup / 50 mL granulated sugar

granulated sugar

3 cup / 750 mL all-purpose flour

all-purpose flour

Directions

1. Stir flour with sugar, baking powder, baking soda, and salt in a large bowl. Use a box grater to grate in butter; stir until well distributed.
2. Whisk cream with eggs until well combined. Set aside 2 tbsp (30 mL) for glazing; mix remaining cream mixture with orange zest and juice until well combined.
3. Add orange-cream mixture to flour mixture; stir, just until a ragged dough forms. Turn out onto a well-floured surface. Gently knead in unthawed blueberries, just until uniformly distributed. Shape into a large disc.
4. Cut dough in half. Shape each half into a flat, round disc about 6-inches (15 cm) in diameter; cut each into 6 wedges and transfer to parchment paper-lined baking sheets. Glaze with reserved cream mixture. Sprinkle with orange sugar (if using).
5. Bake in preheated 400°F (200°C) oven for 14 to 16 minutes or until golden on bottom and puffed. Serve warm.

Tips

• For orange sugar, blend 1/4 cup (50 mL) coarse sugar with 1 tsp (5 mL) finely grated orange zest.
• Replace blueberries with frozen raspberries or dried cranberries.
• Unbaked scones can be frozen on a baking sheet; then transferred to an airtight container or freezer bag. Bake from frozen, adding a few extra minutes as needed.