Blueberry Scones + Blueberry Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries
  • 1/2 cup Blueberries, fresh

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tbsp Baking powder
  • 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 1/3 cup Sugar
  • 1/4 cup Turbinado sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 package Cream cheese
  • 1 1/2 cups Heavy whipping cream

• Liquids

  • 1 tbsp Water

Found on diethood.com

Description

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons baking powder
• 1/3 cup sugar
• 2 eggs
• 1-1/2 cups heavy whipping cream
• 1 teaspoon pure vanilla extract
• 1-1/2 cups blueberries
• 1/4 cup turbinado sugar (raw sugar)
• 1 egg
• 1 tablespoon water
• 1 package (8-ounces) cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup fresh blueberries, chopped

Directions

• Preheat oven to 425.
• Line baking sheet with foil and grease with baking spray; set aside.
• In a large mixing bowl, whisk together flour, salt and baking powder.
• Stir in sugar.
• In a separate bowl, whisk together 2 eggs, cream, and vanilla; mix until thoroughly combined.
• Stir cream mixture into flour mixture and mix only until combined. Do not overmix.
• Fold in the blueberries.
• Flour your work area and turn out the dough.
• Sprinkle dough with more flour.
• Divide dough into 3 portions.
• Pat down each portion of dough to about a 6-inch round.
• Place on previously prepared baking sheet.
• Cut each round of dough into quarters.
• In a small bowl, combine 1 egg and 1 tablespoon water; whisk until combined.
• Brush each scone with egg wash.
• Sprinkle with turbinado sugar.
• Bake for 11 to 14 minutes, or until golden brown.
• Combine cream cheese and powdered sugar in a mixing bowl.
• Beat on low for 30 seconds; continue to beat on high for 1 minute, or until mixture is creamy.
• Fold in blueberries.
• Serve with scones.