Makes 8 Scones

INGREDIENTS:

= 2 cups all-purpose (plain) flour

= 1/3 cup sugar

= 1 Tablespoon baking powder

= ¼ teaspoon salt

= 1 stick (or ½ cup) unsalted butter (straight from the freezer)

= 1 cup heavy cream

= 1 egg

= 1 teaspoon Vanilla extract

= 2/3 cup fresh blueberries

 COOKING: 

Preheat oven to 425℉  (220℃).

1. Sprinkle blueberries with flour and stir well to make sure they are well-covered with flour. It will help them to spread evenly throughout the scones and not sink down to the bottom while baking. Sift away the excess flour.

2. Whisk well together in a large bowl dry ingredients first: flour, sugar, baking powder, and salt.  

3. Grate the frozen butter into the flour mixture. Using your hands, quickly mix together grated butter with flour mixture. Make sure there is no large lumps.

4. In a small bowl whisk together an egg with Vanilla extract. 

5. Pour heavy cream and the beaten egg to the flour mixture and stir together with a silicon or wooden spoon until the mixture is moistened throughout.

6. Add blueberries to the dough and gently fold them into the dough.

7. Scrape the sides and the bottom of the bowl and turn the dough out onto a lightly floured work surface. With floured hands, gently knead the dough 5-6 strokes trying not to break the blueberries; the dough will be very soft. Quickly work this into a rough ball and then press it into a 2-inch round disc.

8. Cut this disk into 8 wedges and brush the top of each wedge with a little bit of heavy cream.

9. Place your scones, 2 inches apart, on the ungreased baking sheet. Bake the scones until golden, 18-20 minutes. A wooden toothpick inserted in the center should come out clean.

Transfer to a wire rack to cool.