Ingredients<\/u>:<\/b>
\n2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
\n1\/2 cup (100g) granulated sugar
\n2 and 1\/2 teaspoons baking powder
\n1 teaspoon ground cinnamon
\n1\/2 teaspoon salt
\n1\/2 cup (1 stick; 115g) unsalted butter, frozen
\n1\/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
\n1 large egg
\n1 and 1\/2 teaspoons pure vanilla extract
\n1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
\nfor topping: coarse sugar and vanilla icing<\/p>\n
Directions<\/u>:<\/b>
\nWhisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
\nWhisk 1\/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
\nPour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it\u2019s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
\nBrush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
\nPlace scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
\nMeanwhile, preheat oven to 400\u00b0F (204\u00b0C).
\nLine a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
\nBake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
\nLeftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.<\/p>\n
Notes<\/u>:<\/b>
\nSpecial Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
\nFreeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
\nFreeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300\u00b0F (149\u00b0C) oven for 10 minutes.
\nOvernight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
\nOver-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.<\/p>\n