Blueberry Coriander Orange Scones

Directions

• Combine the granulated sugar, coriander and orange zest in a small bowl. Using the back of a spoon press and mix until fragrant. It should look like wet sand.
• In a large bowl, whisk together the flour, salt, baking powder and sugar.
• Add in the butter. Sqeezing the butter between your thumb and fingers to flatten it into the flour mixture, creating large flat pieces. (refer to tiktok video for a visual). Once the butter is broken down, add in the blueberries and dried cherries if using. Toss to coat.
• Combine the buttermilk and cream in a separate bowl. Add in half to the flour mixture and use a fork to start to mix, then add the rest of the liquid mixture. Should by shaggy but starting to come together.
• Transfer the dough to a lightly floured work surface. With your hands, gently press the dough together. Using a branch scraper cut the dough in half, stack the pieces, and use your hands to press down. Forming a rectangle that is about an inch thick. Repeat another 3-5 times. Cut, stack, press down. This will help form buttery layers in your scones! If the dough gets overly wet/sticky during the process, lightly flour it. Blueberries will start to break apart, that is okay!
• Pat the dough into a circle about 2 inches thick. Cut like a pizza to get 8 triangles.
• Place scones on a lined baking sheet, cover in plastic wrap and let chill in the fridge for 20 minutes. While they chill preheat the oven to 425 F.
• Once chilled, remove from the fridge, brush with cream and sprinkle generously with turbinado sugar. Bake for 25-30 minutes. The tops should be deep golden brown. Let cool slightly before eating, best served warm with a nice slab of good butter!