My Favorite Blueberry Scones

• Vegetarian

• Produce

  • 1 heaping cup Blueberries, fresh or frozen

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 Sugar, coarse
  • 1 1/4 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted frozen
  • 11/16 cup Heavy cream

Found on sallysbakingaddiction.com

Description

Ingredients

• 2 cups (250g) all-purpose flour (careful not to overmeasure)
• 1/2 cup (100g) granulated sugar
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, frozen
• 1/2 cup (120ml) heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 heaping cup (190g) blueberries (fresh or frozen, do not thaw)1
• coarse sugar for sprinkling on top before baking
• 1 cup (120g) confectioners sugar
• 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
• 1/4 teaspoon vanilla extract

Directions

• Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar. Separate the scones so there is a little space between each one. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.