Ingredients:
2 c. all purpose flour, spooned and leveled, plus some for hands and counter
1/2 c. granulated sugar
2 1/2 t. baking powder
1 t. ground cinnamon
1/2 t. salt
1/2 c unsalted butter, frozen
1/2 c. heavy cream + 2 T for brushing
1 large egg
1 1/2 t. vanilla extract
1 heaping cup fresh or frozen blueberries (unthawed)
Vanilla icing:
1. c confectioners sugar
3-4 T heavy cream
1/2 t. vanilla extract
Directions:
1. Whisk the first five (dry) ingredients together. Grate in the frozen butter. Add to flour mixture and combine with a pastry cutter until the mixture has small crumbs. Put in the refrigerator.
2. Whisk 1/2 c. cream, egg, and vanilla together in a small bowl. Drizzle over the flour mixture. Add the blueberries and then mix together until everything appears moistened. Do not over mix.
3. Pour dough on the floured counter and with floured hands, work the dough into a ball. Press into an 8-inch disc and use a knife or pizza cutter to cut the dough into 8 wedges.
4. Brush scones with heavy cream and sprinkle with coarse sugar.
5. Place scones on a plate in the refrigerator for 15 minutes.
6. Preheat the oven to 400.
7. Line a large baking sheet with parchment paper. After 15 minutes, arrange scones 2-3 inches apart on the baking sheet.
8. Bake for 22-25 minutes or until golden brown on the edges and lightly browned on the top. Remove from the oven and cool for a few minutes before topping with the vanilla icing.
9. To make icing, mix all 3 ingredients together. (We only ate 4 of the scones at a time, so I halved the icing recipe).
Original Recipe (with video) is at: https://sallysbakingaddiction.com/my-favorite-blueberry-scones/
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