Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 cup (150g) fresh blueberries (or frozen, if fresh aren
  • t available)
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add cubed cold butter to the dry mixture. Blend with a pastry cutter or fork until it resembles coarse crumbs.
  4. Gently stir in the fresh blueberries, being careful not to break them.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet mixture into the dry ingredients and mix until just combined.
  7. Place the dough on a lightly floured surface, shape it into a disk, cover with plastic wrap, and refrigerate for 30 minutes.
  8. After chilling, roll the dough to about 1-inch thickness and cut into rounds using a cookie cutter or cut into wedges.
  9. Place the scones on a lined baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sugar.
  10. Bake in the preheated oven for 15-20 minutes or until golden brown and a toothpick comes out clean.
  11. Allow the scones to cool on a wire rack. Serve warm or at room temperature.