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Blueberry Cream Scones

Source of Recipe


Adapted from several recipes






List of Ingredients



• 2 cups all-purpose flour
  
• 1/3 cup granulated sugar
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 6 TBS butter, chilled and cut into 1/4-inch slices
  
• 1 cup frozen blueberries
  
• 1 large egg, beaten
  
• 1/2 cup heavy cream
  
• 3 TBS water
  
• 1 tsp vanilla
  
• Glaze: 1 large egg and 1 TBS heavy cream mixed
  






Instructions



1. Preheat oven to 400 degrees with rack in center of oven. Lightly spray baking sheet with non-stick cooking spray. Mix glaze and set aside.
   
   
2. In a large bowl, combine flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the the mixture resembles coarse crumbs.
   
   
3. Add the frozen blueberries to the dry ingredients. Make a well in the center.
   
   
4. In a small measuring cup, combine the heavy cream, beaten egg, water and vanilla. Pour into the dry ingredients and stir with a large wooden spoon until the batter forms moist clumps. The batter will be sticky. Do not over-mix.
   
   
5. Gather dough together with your hands and transfer to a lightly floured surface. (I use a 13-inch round plastic tray to contain the mess.) Gently knead for about 10 strokes until dough forms a ball and is smooth. Pat dough into a 7-inch circle that is about 1-inch thick.
   
   
6. Using a pizza cutter or a knife, cut dough into eight triangles. Brush scones with the egg glaze and sprinkle with sugar.
   
   
7. Bake for 18-21 minutes until lightly browned. Transfer to a wire rack and cover with a cotton tea towel to cool. Makes 8 scones.
   
   






Final Comments


I freeze the extra egg glaze and defrost it the next time I make this recipe.