You will need:
baking sheet
pastry brush
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/8 tsp salt
6 T butter
1 egg, beaten
1 T vanilla
1/2 cup cream
3/4 cup dried blueberries
Egg wash:
1 large egg, beaten + 1 T cream
Directions:
Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut the butter into the dry ingredients mixture, then add the egg, cream, and vanilla, and fold in the blueberries. Mix until you get a nice dough. Flour your hands well, and then turn our the dough onto a floured work surface. Working quickly, lightly pat the dough into an 8-inch round. With a sharp knife, cut the round into 8 wedges. Dough can also be rolled and cut into biscuit shapes, or you can roll into a long loaf and cut into rectangular shapes (the possibilities are endless). Brush each scone with a bit of egg wash – it will help to make the top golden.
Place on the baking sheet and bake for about 20 minutes until top is browned and a toothpick inserted in the center comes out clean. Remove scones to a wire rack and cool for a few minutes. Serve warm with butter, preserves, clotted cream, or my personal favorite, lemon curd.
