Blueberry Scones

My alarm went off at 4:15 a.m. so that I could drive my dad and three of his friends across town to catch a bus at 6 a.m. I got home a little before 7 and felt the need to bake. What? Don't you feel like baking when you could and/or should be sleeping?

Because I had a very large bag of blueberries in the freezer, I used my good friend Google to find a recipe from Sallysbakingaddiction.comm.

I have made scones before, but they always seemed very dry and almost flavorless to me. These were light and moist, and extremely easy to make.

Blueberry Scones

2 cups (250g) all-purpose flour (careful not to overmeasure)
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large egg
1 teaspoon vanilla extract
1 heaping cup (190g) blueberries (fresh or frozen, do not thaw)
coarse sugar for sprinkling on top before baking
GLAZE
1 cup (120g) confectioners' sugar
3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
1/4 teaspoon vanilla extract
Directions:
Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar.
Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving. Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.





Incredibly tasty, these are perfect with a cup of tea or coffee for breakfast or a snack. This recipe is a keeper! Especially since I have lots of blueberries left after having made muffins, pound cake, cobbler, etc.