Blueberry Citrus Scones

Preheat oven to 400ºF.

For the scones:
Combine dry ingredients in a large bowl, using 3 cups of the flour.

Cut the cold butter into very small pieces and mix them into the flour mixture using a pastry cutter. Butter should be about the size of peas when you are done mixing it in.

Add heavy cream and eggs to the dry ingredients. Juice the orange and add the juice into the dough. Zest the orange and add that into the dough as well.

Coat frozen blueberries with 1/8 cup of flour then add the blueberries by folding them gently into the dough.

Place about a cup of flour onto the counter and place half of the dough onto it. Coat dough lightly with flour and form a round disk with the dough. It should be about 10 inches around.

Cut the circle of dough into 4 sections. Remove excess flour from scones and place them on a baking sheet that you’ve sprayed with non-stick baking spray or covered with parchment paper. You want to do this so that the blueberries do not stick to the baking sheet.

Repeat with the second half of dough.

Bake at 400ºF for about 30 minutes or until scones are light golden brown and done in the middle.

Mix together the powdered sugar and the zest and juice of the orange to make the frosting. Keep the consistency somewhat thick for a frosted look and thinner for a glazed look.

Allow scones to cool a little bit but you should frost them while still warm.

Note: You can also make mini scones by cutting the dough into 16 scones instead of 8 scones. Or drop the dough by large spoonfuls onto a baking sheet for a more rustic look to the scones.