Blueberry Scones

Directions

1. PREHEAT the oven to 375°F. Line a baking sheet with parchment paper.
2. WHISK together the egg, cream and vanilla bean paste or extract in a bowl.
3. MIX flour, sugar, baking powder and salt together in another bowl. Add in the chilled, cubed butter. Using the back of a fork or finger tips, crumble up the butter with the flour mixture until the mixture is fairly coarse.
4. ADD in the egg mixture (save a tablespoon of the mixture for brushing) and use a spatula to fold the batter. Make sure to not over mix to maintain the flaky layers of the scone. Gently fold in the blueberries.
5. SHAPE the dough on a lightly floured surface into a round, flat disk about 8-inch in diameter. Slice into 8 wedge-shaped pieces.

6. PLACE each slice onto the parchment paper covered baking sheet. Brush with the extra tablespoon of saved egg mixture. Bake for about 20-22 minutes or until golden brown.

7. REMOVE from the oven and let cool on the pan for about 10 minutes before transferring them to a cooling rack to cool completely.

8. MIX the powdered sugar and milk in a small bowl. Add more milk or powdered sugar until it reaches your desired thickness to drizzle on the scones. Add in the vanilla or lemon flavoring of your choice. (To make a glaze rather than a drizzle, make the mixture thicker with more powdered sugar or less milk and spread it on the scones with a knife or spreader.)

9. DRIZZLE (or spread) the icing across the cooled scones and enjoy it with a cup of coffee or tea.