2cupsall-purpose flourmeasure carefully, too much flour makes tough baked goods!
½cupgranulated sugar
2 ½tsp.baking powder
½tsp.salt
½cupunsalted butterfrozen
1cupfresh blueberriescan substitute unthawed frozen blueberries in a pinch
½cupheavy whipping cream
1large egg
2tsp.vanilla extract
Course sugar such as raw sugar or decorating sugar
For The Vanilla Glaze
1cuppowdered sugar
3Tbsp.heavy creamplus additional if desired
½tsp.vanilla extract
Instructions
Adjust the oven rack to the middle of the oven and preheat to 400 F.
Line a cookie sheet with parchment paper and draw a circle unto the paper that is 8” across. If you have a 8” cake pan you can place it on the paper and trace the bottom.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Grate the frozen butter with a food processor or on a box grater. Scrape the grated butter into the flour mixture and use your fingers to combine just a little bit until the mixture has a course, even consistency with no large chunks.
Stir in the blueberries.
In a small bowl whisk together the cream, egg and vanilla. Pour evenly over the flour mixture and use a rubber spatula to fold / toss together the dough just until it is moistened. Overworking the dough will destroy the delicate crumb texture of the scones.
Scatter a little flour on your parchment paper and flour your hands. Gather the dough into a rough ball in your hands and place it in the middle of your parchment circle. Press the dough into a 8” disk to fill the circle you drew. Try to make the disk as even and round as possible.
Using your sharpest knife, cut the disk into 8 wedges. Dough will be sticky and it may help to wipe the knife clean between cuts. Scatter as much course sugar as you like over the tops to make the sparkly, crunchy top. Separate the wedges a bit.
Bake at 400 F for 20-25 minutes until the tops are just golden and the scones are cooked through. Allow to cool for a few minutes while you whisk together the ingredients for the glaze. Drizzle glaze over scones and serve warm.
Notes
Scones are best fresh and warm! If you are lucky enough to have leftovers cover with plastic wrap and store at room temperature for 1-2 days. They can also be wrapped well and frozen for a few months. Frozen scones should be thawed in the refrigerator and then warmed gently before serving.