Wild Blueberry Scones

By The Domestic Geek · 60 min

Ingredients

Instructions

1. Whisk the cream, eggs and vanilla in a medium bowl. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Rub in the cold butter with your hands (or use a food processor) until it looks like coarse crumbs. Stir in the blueberries gently.
3. Add the wet mixture to the dry and mix until a slightly sticky dough forms.
4. Halve the dough. On a lightly floured board, shape one half into a disc about 1 inch high and 8 inches across. Cut into 6 equal slices.
5. Move the slices to a parchment-lined baking sheet and repeat with the other half. Brush the tops with milk, then freeze for 20 to 30 minutes.
6. Meanwhile, preheat the oven to 375°F.
7. Bake for 17 to 20 minutes, until the tops just begin to brown. If browning too fast, cover loosely with foil.
8. Cool the scones completely.
9. For the glaze, whisk the icing sugar, cream and vanilla in a small bowl. Drizzle over the cooled scones.
10. Eat the same day, or refrigerate for up to 5 days.

Summarized from The Domestic Geek's video. Watch it for the details.

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