Blueberry Scones

Ingredients

• ·2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
• ·1/2 cup (100g) granulated sugar
• ·2 and 1/2 teaspoons baking powder
• ·1 teaspoon ground cinnamon
• ·1/2 teaspoon salt
• ·1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
• ·1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
• ·1 large egg
• ·1 and 1/2 teaspoons pure vanilla extract
• ·1 heaping cup (140g) fresh blueberries
• ·for topping: coarse sugar and vanilla icing

Preparation

1. Step 1

   Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, 2 forks, or your fingers until the mixture comes together in pea-sized crumbs. See video for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

2. Step 2

   Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.

3. Step 3

   Pour onto the counter and, with floured hands, work the dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1–2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.