Blueberry Scones

Ingredients

• 315 g (~ 2 1/2 cups) all-purpose flour

• 50 g + 20 g (~ 1/4 cups) granulated sugar

• 2 teaspoons baking powder

• 1 pinch of salt

• 7 tablespoons cold unsalted butter

• 150 grams (~1 cup) frozen blueberries tossed in all-purpose flour

• 1 cup & 2 tablespoons heavy cream

• 1 egg

• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 425º F (220 ºC) and line a baking sheet with a silicone mat or a piece of parchment.

2. In a food processor pulse 315 g all-purpose flour, 50 g granulated sugar, 2 teaspoons baking powder, and a pinch of salt. Cut the 7 tablespoons of cold unsalted butter into small pieces and then add to the food processor. Process in about 6 pulses. The butter should break into small pieces but should not be completely worked into it. Poor the flour mixture into a large bowl.

3. In a small bowl, mix together 1 cup heavy cream, 1 egg, and 1 teaspoon vanilla extract. Slowly add the cream mixture in to the flour mixture and mix together with a fork until it is shaggy. Then add in 1 cup of blueberries and mix to combine with dough.

4. Flour a clean surface and then pour the dough onto the surface. Use your hands to gently work the dough together and into a large (roughly 7 inch) circle. Use a bench knife (or large knife if you don't have a bench knife) to cut the circle into 8 pieces. I recommend cutting it in half, then quarters, then halving the quarters to create the most even pieces.

5. Transfer the scones to the baking tray ensuring you leave about 2 inches between each scone. If you are preparing ahead you can then cover with plastic wrap and freeze until you need them (they will likely need an extra 5 minutes of baking if you bake from frozen). If not, put the reserved 2 tablespoons of cream into a bowl and then brush the scones with it using a pastry brush. Then sprinkle with the reserved 20 g of sugar.

6. Bake the scones for 20 minutes (rotating the pan at 10 minutes to ensure even baking if you have an uneven oven). You will know they are done when they are golden brown and firm on the edges. Let the scones cool on the baking sheet and then serve (you can serve warm after cooling for 10 minutes). Store in an airtight container and toast to reheat.

Notes

• Yield: 8 large scones