Prep Time: 15 minutes

Cook Time: 14-20 minutes

Serves: 8-10 depending on size

Ingredients:

2 C. all-purpose flour

1/3 C. sugar, plus additional for sprinkling on top

1 T. baking powder

1/4 tsp. cinnamon, plus additional for sprinkling on top

1/2 tsp. salt

1/2 C. unsalted butter, see notes below

1 1/2 cup fresh blueberries (or frozen- do NOT thaw, use straight from the freezer)

2/3 C. heavy cream or buttermilk

3 eggs, one will be used to help the garnish stick

1/2 tsp. vanilla extract

Glaze:

1 C. powdered sugar

3 T. milk

1/4 tsp. vanilla extract

What to do:

Preheat oven to 400 degrees and line a baking sheet with parchment paper, Silpat or treat with cooking spray.

In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, blueberries and salt. In a separate medium bowl, whisk together the heavy cream, 2 eggs and vanilla extract.

Grate the butter to the flour mixture and incorporate into the flour until the mixture is unevenly crumbly.

Add the wet ingredients into the bowl with the dry ingredients, and mix until rough dough comes together, then gently knead into an 8-inch circle and transfer to baking sheet. Cut dough (like a pie) into 8-12 pieces.

Brush dough with remaining egg, and then sprinkle with the extra sugar. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from oven and let cool 10 minutes before serving.

The glaze:

Whisk ingredients together in a small bowl, then drizzle over cooled scones and let set a couple of minutes for the glaze set up and dry.

Christina’s Notes:

Freeze your butter first or use butter right out of the fridge, then grate it using the largest holes on the box grater. Once grated, you can freeze it again if it’s too soft or use right away. All you need to do is fold this grated butter into the dry ingredients until it is all coated with the flour mixture and you are ready to add the wet ingredients. This makes for a very uniform mixture and tender biscuits or scones.