Blueberry Scones

My husband and I recently went to Panera for breakfast.  I had a coupon on my Panera card for a free pastry from the bakery for my birthday.  My husband ordered me a blueberry scone (I was already seated with the baby).  I had never had a scone before.  But it was so good.  I even sent Panera a tweet telling them how yummy it was and how I wanted to make some myself.

This past weekend was the perfect opportunity to try.  I was having a birthday brunch at my house for my Dad and figured scones would be good for a brunch menu.  I looked at a few recipes online and found one that didn't seem too complicated to make.  It's from the La Petite Brioche blog.

Blueberry Scones
Makes 8.

Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1 tsp kosher salt
1 tbsp grated orange zest
1 stick cold unsalted butter, diced
1 large egg, lightly beaten
1/2 cup cold heavy cream
1 cup blueberries, fresh or frozen (I used fresh)
Heavy cream for brushing the tops
Raw sugar for sprinkling the tops

Directions
1.  Preheat the oven to 400 degrees F.

2.  In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, orange zest, and salt.

3.  Add the cold butter and mix at the lowest speed.

4.  Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the blueberries to the dough, and mix on low speed until blended.

5.  Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.

6.  Shape the dough into a square. Cut the square into quarters then cut again into eighths, diagonally, making triangles.

7.  Brush the tops of the scones with heavy creme and sprinkle with the raw sugar.

8.  Place the scones on a baking sheet covered with parchment paper and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

9.Serve warm with butter and preserves.