1 cup fresh or frozen blueberries (If using frozen, do not thaw)
1 tbsp cream (for brushing the tops of the scones)
For the glaze
½ cup confectioners' sugar
3 tbsp heavy cream
¼ teaspoon vanilla extract
Instructions
Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Grease or line a large baking sheet with parchment paper and set aside.
In a large bowl, mix the flour, sugar and baking powder.
Cut the butter into little cubes or grate the butter and toss it into the flour mixture and combine it with a pastry cutter or tips of your fingers until the mixture resembles coarse meal. Set aside.
In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour + butter mixture and toss the mixture together with a rubber spatula.
Gently fold in the blueberries. Do not overwork the dough.
Flour your hands and the working surface and mold the dough into a 8 inch circle.
Cut into 8 equal wedges and separate the wedges, as they would grow in the oven. If the dough is too soft to be handled, place it in the fridge for 15 minutes, before
moving them around the baking tray.
Alternatively, you can just cut the dough into circles instead of wedges.
Brush some cream on top of the scones.
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
Whisk all the ingredients together and drizzle lightly over scones.
The scones can be kept for 3 days at room temperature, 1 week in the fridge and 3 months in the freezer
Notes
Scones are traditionally served with jam and cream.
Recipe by Maya Kitchenette at https://mayakitchenette.com/blueberry-scones-vanilla-glaze/