Blueberry Scones
Ingredients:
- flour - 2 cups
- sugar - 1/2 cup
- baking powder - 2 1/2 tsp
- cinnamon - 1/2 tsp
- salt - 1/2 tsp
- unsalted butter, frozen - 1/2 cup
- heavy cream - 1/2 cup
- egg - 1 large
- vanilla extract - 1 tsp
- blueberries (fresh OR frozen, do not thaw) - 1 1/4 cup
- coarse sugar - for sprinkling
- Glaze --
- powdered sugar - 1 cup
- heavy cream - 3 T
- vanilla extract - 1/4 tsp
Instructions:
In a bowl, whisk together flour, sugar, baking powder, cinnamon and salt. Grate the frozen butter. Place butter into flour mixture and combine mixture with a pastry cutter, until mixture resembles coarse meal; set aside.
In a small bowl, whisk together cream, egg and vanilla. Drizzle it over the flour mixture, toss mixture together until everything appears moistened. Slowly and gently fold in the blueberries. DO NOT overwork the dough at any point. Dough will be a little wet. With floured hands, work the dough into a ball, place dough on a large baking sheet covered with parchment paper. Press into a 8 inch disc, cut into 8 equal wedges with a very sharp knife. Sprinkle coarse sugar over top. Separate scones so there is a little space between each one.
Adjust baking rack to the middle low position. Bake in a preheated 400 degree oven for 20 - 25 minutes or until lightly golden and cooked through. Remove from oven, cool for a few minutes.
Prepare glaze -- whisk glaze ingredients together. Just before serving, drizzle glaze over scones.
Best eaten right away, store at room temperature for 2 days or freeze.
