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)
Topping
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.
