Blueberry Scones

Tools:

-Mixing bowls

-Dough cutter

-Rolling pin

-Parchment lined baking sheet

Dry ingredients:

• 2 & 1/2 cups flour
• 1/3 cup of sugar
• 1 & 1/2 tablespoon of baking powder
• 1/2 teaspoon of salt 

Fresh ingredients:

• 1/2 cup of frozen unsalted butter
• 1 cup of fresh or frozen blueberries

Wet ingredients:

• 1 egg
• 1/2 cup of heavy cream plus more for tops
• 1/3 cup of sour cream
• 2 teaspoons of vanilla extract 

Glaze:

• 1 cups of powdered sugar
• 1 teaspoon of vanilla extract
• 1-2 tablespoons of milk/heavy cream/ or water 

Directions:

1. Pre-heat oven to 425º
2. Sift flour, baking powder, & salt into bowl. Then, add sugar to this mix
3. Cut frozen butter into small cubes & add to dry ingredients. Using dough cutter tool, cut butter into flour mixture until pea size pebbles form
4. Mix all wet ingredients (egg, cream, sour cream, & vanilla) together in another bowl until combined & set aside
5. Gradually add half of the wet mixture to dry mixture and stir until dough starts to form
6. Gently fold in Blueberries. Then, pour in the rest of the liquid mixture folding gently (it’s okay if there is still some flour spots)
7. Flour your work station and turn dough out 
8. Gently roll dough into circle and cut into triangles or whichever shape you prefer 
9. Place scones onto baking sheet and brush with heavy cream. Then, bake for 20 min or until golden brown.
10. While scones are baking, make glaze by adding powder sugar and vanilla to a bowl and whisking in heavy cream until you reach your desired consistency
11. Once scones are done, let cool a little and add glaze while still warm.
12. Enjoy!

*These freeze very well for up to 3 months and can be baked from frozen!