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Entree
2 servings
30 minutes
12 minutes
Chef Tom Fraker
2 cups all-purpose flour
1/3 cup granulated sugar
2 Organic Valencia Oranges, zested
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, chilled and cut into small pieces
1/2 cup dried blueberries
1/4 cup sour cream
3 tablespoons Organic Valencia Orange juice, freshly squeezed
2 large eggs, divided
Preheat oven to 425°F.
Line baking sheet with parchment paper.
In a large bowl, whisk together the first 5 ingredients. Add the chilled butter. Using your fingertips, rub in until mixture resembles coarse meal. If you have a food processor, you can mix this by using the pulse button. Mix in the blueberries.
In another bowl, whisk together the sour cream, orange juice and one egg.
Gradually add to flour mixture, using a fork to toss until moist clumps form. Knead dough briefly on lightly floured surface until smooth.
Pat dough into 8-inch round. Cut into 8 equal wedges or you can use ring cutters, cookie cutters, etc. depending on the presentation you are looking for.
Transfer to the prepared baking sheet, leaving some space between each scone. Bake until golden brown, about 12 minutes.
Serve warm or at room temperature.
I like to garnish the plate with dried blueberries and orange segments.
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