Starbuck's Blueberry Scones

By littlefish

dessert

Ingredients

• 2 Cups all-purpose flour
• 2 tsp baking powder
• 1 egg
• 1 Tbsp vanilla extract
• 1/2 tsp sea salt
• 6 Tbsp fine baker's sugar
• 1/2 cup ice cold butter
• 1/2 cup ice cold whipping cream
• 1 pint of fresh blueberries
• For the topping
• 1 egg beaten
• 1 Tbsp whipping cream
• Wilton's Sugar - large crystals

Preparation

Step 1

Preheat oven to 375 degrees
Large baking sheet with silpat or lined with parchment paper
Cut butter into cubes and refrigerate until ready to use.

Sift the flour, salt, baking powder and sugar into a large bowl.
Cut the butter into the flour mixture with pastry blender until resembles coarse meal

In a smaller bowl whisk the egg, cream and vanilla - add to the dry mixture mixing with a fork, and stir until just combined - do not over mix!

Stir in fresh blueberries.

Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and then in eights as evenly as possible.

Place the scones on a baking sheet with silpat or parchment paper - this ensures even browning on the bottom

Mix 1 egg with the 1 Tbsp of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals.

Bake at 375 degrees for 17 minutes and no longer! This will ensure a moister scone than normally expected.