Preheat oven to 375 degrees
Large baking sheet with silpat or lined with parchment paper
Ingredients
2 Cups all-purpose flour
2 tsp baking powder
1 egg
1 Tbsp vanilla extract
1/2 tsp sea salt
6 Tbsp fine baker's sugar
1/2 cup ice cold butter
1/2 cup ice cold whipping cream
1 pint of fresh blueberries
For the topping
1 egg beaten
1 Tbsp whipping cream
Wilton's Sugar - large crystals
Cut butter into cubes and refrigerate until ready to use.
Sift the flour, salt, baking powder and sugar into a large bowl.
Cut the butter into the flour mixture with pastry blender until
resembles coarse meal
In a smaller bowl whisk the egg, cream and vanilla - add to the dry
mixture mixing with a fork, and stir until just combined - do not
over mix!
Stir in fresh blueberries.
Pour the dough mix onto a lightly floured board and pat into a 7
inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and
then in eights as evenly as possible.
Place the scones on a baking sheet with silpat or parchment paper -
this ensures even browning on the bottom
Mix 1 egg with the 1 Tbsp of cream and brush the tops with the
cream-egg mixture then sprinkle generously with the sugar crystals.
Bake at 375 degrees for 17 minutes and no longer! This will ensure
a moister scone than normally expected.
