Starbuck's Blueberry Scones

By mitzzy

Preheat oven to 375 degrees
Large baking sheet with silpat or lined with parchment

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

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.