Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1 large egg
  • 1/2 cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup (150g) frozen blueberries
  • 1 tablespoon coarse sugar (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add chilled, cubed butter to the dry mix. Use a pastry cutter or forks to mix until the texture resembles coarse crumbs.
  4. In a separate bowl, whisk together egg, heavy cream, and vanilla extract.
  5. Pour wet mixture into the dry ingredients and stir until just combined.
  6. Gently fold in frozen blueberries until evenly distributed.
  7. Turn dough onto a lightly floured surface and pat it into a circle about 1 inch (2.5cm) thick.
  8. Use a cookie cutter or knife to cut into 8 wedges or rounds.
  9. Place the scones on the prepared baking sheet and refrigerate for 30 minutes to help maintain their shape while baking.
  10. Sprinkle with coarse sugar if desired, then bake for 20 minutes or until golden brown and cooked through.
  11. Allow to cool slightly on a rack before serving.