Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) heavy cream (or whole milk)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (150g) frozen blueberries
  • Additional sugar for sprinkling on top (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
  4. In a separate bowl, combine the cream, egg, and vanilla extract. Whisk lightly until combined.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; this will keep the scones tender.
  6. Gently fold in the frozen blueberries until evenly distributed in the dough.
  7. Turn the dough out onto a floured surface. Shape into a disk about 1-inch thick and cut into wedges or circles.
  8. Place the scones on the prepared baking sheet with a little space in between. If desired, sprinkle with sugar on top. Bake for 15-20 minutes, or until golden brown.
  9. Allow the scones to cool slightly on the baking tray before transferring them to a wire rack. Serve warm or at room temperature.