Blueberry Scone

Ingredients

• 2 cups all-purpose flour
• 0.33 cups granulated sugar
• 2.5 tsp baking powder
• 0.5 tsp salt
• 8 tbsp unsalted butter – cold, cut into 0.5-inch cubes
• 0.5 cups heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 cups blueberries
• 1 tbsp heavy cream – for brushing
• 1 tbsp turbinado sugar – for topping

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
3. Add the cold, cubed unsalted butter and cut it into the dry ingredients with a pastry cutter or fingertips until pea-sized bits remain and the mixture resembles coarse crumbs.
4. In a measuring cup or small bowl, whisk the 0.5 cup heavy cream, egg, and vanilla extract until smooth.
5. Make a well in the dry mixture and pour in the cream mixture. Stir with a fork just until a shaggy dough forms with a few dry spots; do not overmix.
6. Add the blueberries and gently fold until evenly distributed and the dough just comes together.
7. Turn the dough out onto the parchment-lined baking sheet and gently pat into a 7–8 inch round, about 1 inch thick. Use the parchment to help shape if sticky; avoid overworking.
8. With a sharp knife or bench scraper, cut the round into 8 wedges and separate them about 1 inch apart.
9. Chill the tray in the refrigerator or freezer until the dough is firm and the butter is cold again, about 15 minutes.
10. Brush the tops with the 1 tbsp heavy cream, then sprinkle evenly with the turbinado sugar.
11. Bake until risen and golden at the edges and the centers feel set, 18–22 minutes, rotating the pan once halfway.
12. Cool on the sheet for 5 minutes, then transfer to a rack and cool 10 minutes more. Serve warm or at room temperature.