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. Add in the flavoring of your choice.(To make it a glaze rather than a drizzle, make the mixture thicker with more powdered sugar or less milk and paint it on the scones.)

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