Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g, 1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup (180ml) heavy cream, plus 1-2 tablespoons for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh or frozen blueberries (if frozen, do not thaw)
  • 1 cup (120g) powdered sugar (for glaze, optional)
  • 2-3 tablespoons milk or lemon juice (for glaze, optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. You can also pulse the ingredients a couple of times in a food processor.
  4. In a separate bowl, whisk together heavy cream and vanilla extract.
  5. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix!
  6. Gently fold in the blueberries.
  7. Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick disc.
  8. Use a biscuit cutter (or a knife) to cut out 8 scones.
  9. Place scones on prepared baking sheet. Chill for 15 minutes.
  10. Brush the tops of the scones with a little heavy cream. Bake for 18-22 minutes, or until golden brown.
  11. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely. If desired, whisk together powdered sugar and milk or lemon juice until smooth, and drizzle over the cooled scones.