Print Friendly, PDF & Email




2 cups all-purpose flour

1/2 cup  sugar

2 and 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 stick unsalted butter, frozen

1/2 cup (heavy cream (plus 2 Tbsp for brushing)

1 large egg

1  1/2 teaspoons  vanilla

1 cup fresh or frozen blueberries (do not thaw)


vanilla Milk,Powdered Sugar -mix till smooth

or Vanilla icing melted and poured over thin layer

mix  flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Cut frozen butter into small cubes

Add it to the flour mixture and combine with pastry cutter do not overmix

mix together until it forms pea sized balls and place in fridge.

Mix 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.

Pour onto the counter and, with floured hands, work dough into a ball .Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife  cut into 8 wedges.

brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)

Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

preheat oven to 400°F

Line a large baking sheet with parchment paper After refrigerating, arrange scones 2-3 inches apart .

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.


Comments are closed.

Looking for something?

Use the form below to search the site:

Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.