14 oz all purpose flour
13 oz. cake flour
4 oz. confectioners sugar plus 3 Tbsp. Honey
2 Tbsp. Baking powder
1 tsp. Kosher salt
9 oz unsalted butter, cold, cubed
2 lbs of dried blueberries
2 to 3 Tbsp. dried Earl Grey tea leaves
2 eggs
3/4 cups cream
3/4 cups orange juice

Preheat oven to 325 F. (convection) or 350 F. (regular oven)

Place all dry ingredients plus cubed butter, in bowl of an electric mixer. Using a paddle attachment, mix on medium low speed until butter is pea sized. Combine all wet ingredients and add all to the dry ingredients and mix until all ingredients are combined. Transfer dough to lightly floured surface and roll to approximately 3/4 inch thickness (if making mini scones, roll out thinner). Cut scones in desired shape. At this point, scones can be chilled overnight and baked in the morning or you can cut and bake right away.

To bake: Place on parchment lined sheet pan about 2 inches apart. Brush with egg wash mixture (I like using egg yolk and a little bit of water to thin it out). Sprinkle with raw sugar and bake for about 15-20 minutes or until golden on top. If there are any leftover scones, they can be wrapped in plastic wrap. They are good the next day but nee to be warmed to be fully enjoyed!

Have fun baking!